Traditional | Paella

paella
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La Paella. This recipe is once again inspired by Claudia Roden’s Cookbook. I will be making a variation on the traditional paella as I’m not a big fan of this (usually) ‘fishy’ dish. Guess I’m still looking for the one restaurant which serves a fresh and great tasting paella dish!

Paella needs to be heated well and evenly. If you have a small stove, you can light more than one gas burner to spread the heat beneath the paella pan.

I’ve chosen to add yellow colouring instead of saffron. The reason for adding the colouring was because I liked the package…. it was so joyful! However, I did miss the look and taste of the precious little saffron threads. Next time I will use the real deal.

The green and white beans used for this dish were not fresh but canned. This was to safe on cooking time as we are in the middle of helping with a move.

Ingredients (serves 2)

  • 300 grams chicken
  • 200 grams green beans
  • 200 grams white beans
  • 250 grams risotto
  • 400 ml water
  • a couple of threads of saffron (or coloring)
  • 3 strands of rosemary
  • 1 big tomato, chopped
  • 2 tablespoons of paprika powder
  • salt
  • pepper

Before I get started, look at the view outside…!

view

Chop the chicken in small pieces. Heat 3 tablespoons of olive oil in the paella pan. Fry the chicken until light brown. Add the green and white beans, chopped tomato, paprika powder and rosemary. Add the coloring or saffron. Stir until it’s well mixed.

Add 300 ml water and bring to the boil. Pour in the rice, stir well and bring back to boil gently. It will take about 15 minutes for the rice to cook. If the water is evaporating quickly, add the 150 ml you’ve put aside. Keep on stirring and cover with a lid.

Take the paella pan of the heat and leave the lid on for another 10 minutes. Ready to serve!

 


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