Paella (Chicken)
Serves 4
Ingredients
Method
½ Whole Chicken
1 Pepper (Green Bell)
250 g. Tomatoes (Fresh, Skinned and Chopped)
75 g. Peas (Frozen)
2 Garlic (Chopped)
125 ml. Olive Oil
2 Bay Leaves
375 g. Bomba Rice
4 cups Chicken Stock (Fresh)
½ tsp. Salt (Kosher)
1 Saffron Strands
Cut Chicken into small pieces, season and fry it in oil until golden brown. Put the chicken to one side and fry the pepper, garlic, tomatoes and bay leaves in the same oil as the chicken until soft. Stir in the rice and cook for a few minutes (do not allow the rice to stick to the pan). Add water or stock, peas, cooked chicken, saffron and salt.Bring to the boil and simmer for 15 minutes or until the rice is thoroughly cooked. Do not move the rice whilst it is cooking as it is traditional to have a crust of toasted rice on the bottom of the pan, this is called the Socarrat. Leave for 5 minutes before serving.