Traditionally, paella is made with chicken, rabbit, duck and snail since seafood is rare in the fields of Valencia. I always go for the modern version, an imitation which substitute snails with prawns and mussels. ( I'm not brave enough to eat snails or rabbits to be honest. :D)
INGREDIENTS
· 1/2 cup olive oil
·
3 chicken drumsticks and 3 chicken
thigh
·
Salt and freshly ground pepper, to
taste
·
1 large yellow onion, chopped
·
2 garlic cloves, minced
·
1/2 teaspoon saffron threads, crushed
·
4 tomatoes, peeled, seeded and
chopped
·
1 knorr homestyle chicken stock
·
1/2 pound green beans, trimmed,
blanched for 3 to 5 minutes and drained
or frozen peas
·
2 fresh rosemary sprigs, tough stems
discarded, leaves chopped
·
2 1/2 cups Spanish Calasparra rice
·
1 pound large shrimp, peeled and
deveined
PREPARATION
1. In a paella pan over medium-high heat, warm the olive oil. Season the
chicken with salt and pepper and add to the hot oil. Brown well on all sides, 5
to 6 minutes per side. Remove the meat from the pan and set aside.
2. Add the onion, garlic, saffron and tomatoes to the hot pan and cook,
stirring occasionally, until the vegetables have softened, 6 to 8 minutes.
3. Mix concentrated stock(knorr
homestyle chicken stock) with 3.5 cups of boiling water until dissolved.
4. Return the chicken to the pan, add the stock and simmer for 10 minutes.
5. Add the green beans or peas,
rosemary and rice and stir to mix. Reduce the heat to medium and cook,
uncovered, without stirring, until the rice is nearly tender, about 20 minutes.
6. Tuck the shrimp into the rice during the last 5 minutes of cooking.
Let the paella stand, covered, for 5
to 10 minutes so the rice absorbs all the liquid.
7. Terminando, the paella is ready to be
served.
XOXO
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