Paella

30/08/2003

Many regions of Spain have a variation on this dish, but they all agree that Valentia is where the real Paella come from. We are fortunate to have a Valenciano for a friend and he taught us this.

Coat ten chicken pieces (legs and thighs) in salt and Paprika and shallow fry in about 2cm of olive oil, ten minutes a side. Add a tin of green beans, a tin of butter beans and a tin of chopped tomatoes and cook for ten minutes. Add a litre of chicken stock and a good pinch of saffron and simmer for thirty minutes. Add arborio (risotto) rice by pouring it into the liquid around the chicken pieces. Simmer for twenty minutes or until the rice is cooked. Take it off the heat and let it rest for ten minutes. Eat.

What I like about this is that it all takes place in one pan and can be done outside as we have a big gas ring. I have tended to over salt this, so be careful at the beginning. You may need to add liquid after the stock has been added, depending on how big your pan is and how much rice you have added.

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