Valencian-Style Chicken Paella
SHAPE blogger Renee Woodruff is back with Spain with a whole new slew of recipes! Try out this chicken paella today.
Nutrition Score per serving
Serves: 4
Prep Time: 30 minutes
Ingredients
| 500 | g | chicken |
| 150 | g | green beans |
| 1 | red bell pepper | |
| 2 | cloves of garlic, peeled and crushed | |
| 1 | tomato, peeled and minced | |
| 6 | T | oliv oil |
| 400 | g | rice |
| 4 2⁄5 | c | saffron threads or colouring |
Instructions
1. Heat the oil in the pan and brown the meat slightly (skin down). Arrange around the edge of the pan.
2. Add the tomato in and cook gently. After some minutes, add chopped garlic and fry over medium heat.
3. When the tomato is half-way cooked, stir in the rest of the vegetables (cleaned and chopped).
4. Finally add the stock (previously heated), rice and saffron. Distribute everything evenly.
5. Don't touch the rice again at this point.
6. Increase the heat to medium-high and cook for (+/-) eight minutes, rotating and swirling the pan to distribute the heat evenly. Reduce heat to minimum and cook (+/-) 10 more minutes.
7. Let stand for about 5 minutes before serving.
