Servings: 10 people
Ingredients
- 8 boneless chicken thighs
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 300 grams fresh uncooked green beans, washed and trimmed
- 250 grams frozen Lima beans
- 600 grams Paella rice (Bomba or Matiz)
- 2 grams fresh saffron
- 300 grams canned plain artichoke hearts, drained
- 150 grams Piquillo peppers cut into strips
- 1 litre Chicken stock
- 2 rosemary sprigs
- Smoked paprika and salt for seasoning
- Lemon wedges for garnish
Instructions
- Heat vegetable oil in a paella pan, add the chicken peace’s and brown on both sides, transfer to a plate after brown.
- Add onions and garlic and cook until translucent, add the green beans and lima beans and cook for 2 minutes.
- Add the rice and stir for 2 to 3 minutes, add saffron and season with salt and pepper.
- Add the broth (MAKE SURE NOT TO STIR).
- As soon the mixture comes to a gentle boil add the brown chicken pieces, the artichoke and the Piquillo peppers, sprinkle pieces of rosemary on top.
- Cover with aluminum foil and gently cook for approximately 20 minutes or until the rice is done
- At the end of the cooking you can increase the heat for a few minutes in order to create the so-called SOCARRAT (the crispy golden brown bottom.
- Turn off the heat, sprinkle some smoked paprika and serve with lemon wedges.
- NOTE: Normally for one cup of paella rice you need 2 cup of stock.
Notes
Buon appetite.
Chef Notes: Paella means Spain, one of the national dishes of this wonderful country, a simply phenomenal dish made with saffron-colored rice, rabbit or chicken sometimes snails, beans, pepper, artichoke. The quality of rice is also very important. Traditional paella that we know has seafood, but in this case, the classical Valenciana does not.
Wine Pairing: Red Rioja
Juice Pairing:
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