How to Make: PAELLA
serves 10-12
There are two parts to this recipe. The first part is the broth and the second is the rice with veggies and meat. For this recipe you need a paella pan and lots of time!
Broth Ingredients
13 cups of water
3 T. olive oil
1 whole chicken- cut up
2 whole carrots-peeled
2 celery stalks
1/2 large onion
salt and pepper to taste
Other Ingredients
4 cups of pearl rice
4T olive oil
4 cloves of garlic-crushed, or finely diced
1/2 large onion-diced
2 medium tomatoes-diced
1 yellow/orange pepper-cut into thin strips
1 1/2-2 cups of peas
Italian green beans-found in frozen sections of grocery stores
2 pinches of saffron
salt to taste
1. In a large pot, brown chicken pices in 3T of olive oil. Add salt and pepper. Once it is browned on both sides, add the carrots, celery and onion (all whole). Cover with the 13 cups of water. Bring to a gentle boil, and then turn the stove down to low and cover for 45 minutes. Stir occasionally.
2. Remove the cooked chicken pieces and set them aside in a covered dish. Remove the carrots, celery and onion and discard.
3. In a large paella pan (18 " diameter), heat 4T of olive oil. Add the diced onion and garlic. Cook for 4 minutes. Add the remaining vegetables. Cook and stir for 3-4 minutes Add the rice and saffron. Stir for 3-4 minutes. Add the broth in, one cup at a time. The broth should be mostly absorbed into the rice mixture before adding the next cup.
4. Once all the liquid is added, arrange all the chicken pieces on top. Allow the paella to cook on low (or medium-low) for another 20 minutes.
*If rice is still a bit crunchy on top, place a clean, hot and wet dish towel over the paella pan for 5-10 minutes.*
**Optional: garnish with lemon slices and chopped flat-leave parsley**
***This recipe is good with shrimp and sausage in addition to the chicken***
No comments:
Post a Comment