CHICKEN PAELLA (SPAIN)

prep time:: 90 minutes
total time:: 2 hours

Serves 6

I still remember standing in the kitchen as a young child watching my great aunt Gloria make this traditional paella dish. The smells always warmed the house and soul.

ingredients

INGREDIENTS
1/2 pint of oil
1 chicken, cut to 8 pieces
2 bowls of rice (1lb. 5 oz. approximately)
5 bowls of meat broth
1 green pepper
1 red pepper
1 small can of peas
1 small onion
2 tomatoes
Saffron
1 clove of garlic (optional)
Parsley
Salt

directions

1
PREPARATION
2
Start by heating half of the oil and once warm add the cut chicken and let it cook for 15 min. Once it’s brown, reserve it in a dish. Add the chopped onion. After 5 minutes, add diced tomatoes, without seeds and peeled.
3
Let it braise about 5 minutes more, mashing the tomatoes with a skimmer. Strain it and throw it in the paella pan.
4
Add the rest of the oil to the paella pan. Throw the green pepper, cut to square pieces of half inch. Add the fried chicken. Keep stirring with a wooden tablespoon, without letting it go brown. Throw salt, and the meat broth, hot but not boiling. This is completed with the 5 broth bowls.
5
Shake the paella pan a little taking it by the handles so that it is broth flows all over. All this should be made to medium fire.
6
Meanwhile, in a mortar mash a little bit of garlic (optional), the parsley and the saffron, with a little bit of salt so that it doesn’t slip, and it wet it with a couple of soup spoonfuls of temperate water. Spill this mixture on the rice and shake again the paella pan.
7
When the broth has reduced to the half decorate the paella with the red pepper cut to ribbons, and the peas.
8
Let it cook about 20 minutes.
9
Once the rice is cooked and the broth has reduced, retire the paella pan from the fire, on a wet cloth, leaving it rest for about 5 minutes.
10
Serve it with some big clusters of lemon without peeling like decoration.