For an explosion of flavors, a hearty and comforting dish, here is this gourmet chicken paella from Spanish cuisine.
A perfect family dish for a full and delicious evening meal.
Paella is a Spanish dish typically made with rice, saffron, chicken, and seafood. The dish is cooked over low, slow heat in a large skillet so the flavors in the dish can really come together.
As it is called in English, this “one pot” dish seems to you the ideal dish to feed a large crowd or enjoy on the weekend.
But since it’s a recipe that can be ready in 30 minutes, you can easily make it during the week, or on a busy night out.
At home it’s a dish that I prepare frequently, but I admit that there is always an ingredient that I miss.
This recipe for chicken paella, I had the chance to learn it from my mother-in-law who is a real Spanish…
Of course, the day she made her big pan of paella, I won’t tell you all the ingredients she could put in it, I remember serving myself 2 or 3 times, so much that it was more than delicious.
My late mother-in-law made it with fresh seafood, langoustines and mussels, it was all Mediterranean flavors.
For my chicken paella, I used frozen langoustines that I bought in Iceland (a large quantity of 20 pieces at not even £9), especially when I know I’m only going to use a few pieces, and the rest will be for next time..
To be frank, even frozen, these langoustines were too too good.
Why are you going to love paella?
This chicken paella is super easy to make, loaded with Spanish flavor and is prepared in a single “one pot” pan.
Spanish paella originates from Albufeira, a rural lagoon located near Valencia.
There are many types of paella, with meat and seafood being interchangeable.
Traditional elements of a paella include:
– Sofrito base : onion, peppers, garlic.
– Round ricecooked with the other paella ingredients.
– Rarely stir! It’s not a chicken risotto, where you have to stir with each ladleful of broth. The paella is left to cook and the flavors do their magic work in this dish.
– Saffron infused yellow rice.
– smoked paprika – a flavor that my mother-in-law associated a lot with any paella recipe. (I didn’t have any more)
What are the ingredients for chicken paella?
– Chicken, here the chicken thighs. I love how the meat in the chicken thighs is tender and melty, and I think it works best with any Spanish paella.
– Fresh tomatoes otherwise canned tomatoesFor flavor, acidity and sweetness.
– Red bell pepperyou can use any color, or the mixture of colors. A traditional component of the paella recipe
– Peasfor more sweetness and color in the dish, I used frozen peas.
– molds, langoustines
– Rice paella special, Paella rice is a short-grain rice grown in eastern Spain. It absorbs moisture very well and is an integral part of paella
– Olive oil,
– Pistils of saffron,
– Salt, black pepper and smoked paprika,
– Fresh coriander
How to prepare chicken paella?
– Finely chop the onions.
– Slice the red peppers into strips.
– Crush the seeded and peeled tomatoes into small cubes
– In a paella dish, sweat the onions in olive oil. These should become translucent.
– Add the red peppers, Sweat a few more minutes.
– Take a few strips of red peppers for garnish.
– Add the chicken pieces and brown well
– Add the crushed tomato, and let come back over low heat while covering, so that the chicken is half cooked.
– Add the rice to the pan, stir to coat the rice in the fat at the bottom of the paella pan.
– Add the 4 glasses of water, the salt, the black pepper, the chopped coriander, the saffron, and the peas.
– Add the mussels and cover either with a lid or aluminum foil.
– when the water is almost completely absorbed, place the langoustines
– Cover with foil again, and cook until the langoustines take on a very pink color, the rice is well cooked and the water is completely absorbed,
– Decorate with strips of red peppers and enjoy!
Tips for successful chicken paella:
Don’t stir your paellaexcept when you add the ingredients, after adding the broth, It should be mixed to a minimum.
This will increase the stickiness of the rice at the bottom of the pan. This way of cooking without stirring too much is called a Socarrat rice.
When you add the peppers and peas, just make sure the sticky bits don’t turn into burnt bits.
Trim excess fat from chicken thighsDue to the increased level of fat in chicken thighs, you are generally going to have more visible fat attached to the meat.
I like removing that fat because I don’t like the texture and it also cuts down unnecessary fat.
The heat should be evenly distributed across the bottom of the pan,
Since you don’t stir the rice very much, you have to make sure that everything cooks evenly.
You can do this by turning the pan over the heat every five minutes, especially if you have a smaller griddle.
If you have a really good pan, the heat will transfer evenly anyway. This will make the best socarrat rice for your chicken paella.
You can also see the recipe for land and sea paella which is super delicious too.
And by the way, I share with you other recipes from Spanish cuisine:
This chicken paella is super easy to make, loaded with Spanish flavor and is prepared in a single “One pot” pan.
Finely chop the onions.
Slice the red peppers into strips.
Chop the seeded and peeled tomatoes into small cubes
In a paella dish, sweat the onions in olive oil. These should become translucent.
Add the red peppers, Sweat a few more minutes.
Take a few strips of red peppers for garnish.
add the chicken pieces and sauté well
add the crushed tomato, and let come back over low heat while covering, so that the chicken arrives at half cooking.
Add the rice to the pan, stir to coat the rice in the fat at the bottom of the paella pan.
add 4 glasses of water, salt, black pepper, chopped coriander, saffron, and peas.
add the mussels and cover either with a lid or aluminum foil.
when the water is almost completely absorbed, place the langoustines
Cover with the foil again, and cook until the langoustines take on a very pink color, the rice is well cooked and the water is completely absorbed
Decorate with strips of red peppers and enjoy…
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