This is one of my signature dishes. It's kind of involved, but well worth the effort. Your classic paella is full of seafood, but it can be made with anything and I'm not a fan of shellfish. I usually use chicken, but sometimes substitute game.
Ingredients
2 tbsp olive oil
250g chicken breast or thigh, cubed
1 red pepper, roughly diced
2 green pepper, roughly diced
1 red onion, finely chopped
3 cloves garlic, finely chopped
100g diced chorizo
100g diced pancetta
20g flat leaf parsley, finely chopped
200g chopped tomatoes
1/2 tbsp paprika
180g bomba rice
500ml chicken stock
Pinch of saffron
200g peas
Heat 1 tbsp olive oil in a large, heavy-based frying pan on a medium-high heat.
Fry the chicken and peppers until the chicken is browned, then remove from the pan and set aside.
Add the saffron to the stock to infuse.
Clean out the pan and heat the remaining oil on a medium-high heat.
Fry the onion, chorizo, pancetta, parsley and garlic (the sofrito) until the onion begins to soften.
Add the tomatoes and paprika, then cook on a medium heat until the liquid from the tomatoes is mostly evaporated.
Restore the chicken and peppers and add the rice. Stir so that the rice is coated in the other ingredients.
Add the peas and then the stock. Cook at a high simmer for c. 10 minutes without stirring or covering.
Simmer gently for 10-15 minutes, until all of the stock is absorbed and the rice has just a little bite left. If the liquid is used up too quickly, top up with a little boiled water.
Cook on a high heat for a minute to scorch the bottom of the paella.
If cooking game - pigeon, pheasant etc - instead of chicken, omit the pre-cooking, as the meat will end up too dry.
Ingredients
2 tbsp olive oil
250g chicken breast or thigh, cubed
1 red pepper, roughly diced
2 green pepper, roughly diced
1 red onion, finely chopped
3 cloves garlic, finely chopped
100g diced chorizo
100g diced pancetta
20g flat leaf parsley, finely chopped
200g chopped tomatoes
1/2 tbsp paprika
180g bomba rice
500ml chicken stock
Pinch of saffron
200g peas
Heat 1 tbsp olive oil in a large, heavy-based frying pan on a medium-high heat.
Fry the chicken and peppers until the chicken is browned, then remove from the pan and set aside.
Add the saffron to the stock to infuse.
Clean out the pan and heat the remaining oil on a medium-high heat.
Fry the onion, chorizo, pancetta, parsley and garlic (the sofrito) until the onion begins to soften.
Add the tomatoes and paprika, then cook on a medium heat until the liquid from the tomatoes is mostly evaporated.
Restore the chicken and peppers and add the rice. Stir so that the rice is coated in the other ingredients.
Add the peas and then the stock. Cook at a high simmer for c. 10 minutes without stirring or covering.
Simmer gently for 10-15 minutes, until all of the stock is absorbed and the rice has just a little bite left. If the liquid is used up too quickly, top up with a little boiled water.
Cook on a high heat for a minute to scorch the bottom of the paella.
If cooking game - pigeon, pheasant etc - instead of chicken, omit the pre-cooking, as the meat will end up too dry.
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