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RECIPE
15 INGREDIENTS15 STEPS2HR

Chicken Paella

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Spanish Recipes with Sofia
I want to share my culture, and to teach people that don't know how to cook and want to learn. I make easy recipes so everyone can join in and enjoy tasty and homemade food!
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Paella is one of the most popular and famous dishes in Spain, so this recipe won't disappoint!

2HR

Total Time
Spanish Recipes with Sofia
I want to share my culture, and to teach people that don't know how to cook and want to learn. I make easy recipes so everyone can join in and enjoy tasty and homemade food!
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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to taste
1
Onion , roughly chopped
1/2
Carrot , roughly chopped
1 stalk
Celery , roughly chopped
1
Leek , roughly chopped
to taste
5 cups
Water
to taste
Spanish Saffron
1
Tomato , grated
1 clove
(optional)
1 2/3 cups
1 pckg
Butter Beans
3 1/2 cups
Paella Rice
to taste
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Nutrition Per Serving
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CALORIES
900
FAT
12.0 g
PROTEIN
55.5 g
CARBS
141.2 g

Directions

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Step 1
Remove the drumsticks, wings, breasts and thighs from the Whole Chicken (1). You will use the carcass for the stock.
Step 2
In a pan with Olive Oil (to taste), add the chicken carcass, Onion (1), Carrot (1/2), Celery (1 stalk), Leek (1), and Salt (to taste). Fry for a few minutes.
Step 3
Cover mixture with Water (1.2 liter). Cook on medium heat for about 1 hour.
Step 4
In the paella pan, add the Olive Oil (to taste) and the Garlic (1 clove). When the garlic is getting dark, take it out of the pan.
Step 5
Fry the various chicken pieces until they're golden brown. Don’t move the chicken a lot while frying. When it is done, take it out of the pan and reserve it for later.
Step 6
Fry the Green Beans (180 gram) for around ten minutes until they get properly brown.
Step 7
Turn off the heat and add the Spanish Saffron (to taste) and the Tomato (1). Cook over medium heat for a few minutes, stirring all the time.
Step 8
Add the Butter Beans (1 package) and the chicken back into the pan and cook for a few more minutes.
Step 9
Add the Paella Rice (600 gram), trying to distribute the same amount all around the pan.
Step 10
Add the stock.
Step 11
Add the Dried Rosemary (to taste) and don’t stir the rice anymore. Taste the stock and add more salt if needed. Cook over high heat for 2-3 minutes.
Step 12
Reduce heat to medium and cook until the water is evaporated, around 15 minutes.
Step 13
If you want the rice crispy on the bottom, cook for 1 more minute.
Step 14
Cover the rice with foil or newspaper to rest for about 10 minutes.
Step 15
Serve and enjoy!

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Nutrition Per Serving
Calories
900
% Daily Value*
Fat
12.0 g
15%
Saturated Fat
2.1 g
11%
Trans Fat
0.0 g
--
Cholesterol
141.7 mg
47%
Carbohydrates
141.2 g
51%
Fiber
19.9 g
71%
Sugars
6.1 g
--
Protein
55.5 g
111%
Sodium
978.4 mg
43%
Vitamin D
--
--
Calcium
106.2 mg
8%
Iron
8.1 mg
45%
Potassium
778.9 mg
17%
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