Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
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 (as needed)
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 (5 cups)
. Cook on medium heat for about 1 hour.
Step 4
In the paella pan, add the
Olive Oil (as needed)
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 (1 2/3 cups)
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
Lima Beans (1 can)
and the chicken back into the pan and cook for a few more minutes.
Step 9
Add the
Paella Rice (3 1/2 cups)
, trying to distribute the same amount all around the pan.
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.
Rate & Review
{{id}}