About this recipe:This is a great recipe for those who love or want to try Paella but are not a lover of sea food. I picked up a few tips from the locals from my recent trip to Spain which I have included in this recipe. Very simple to make and tastes delicious every time. Preparation Time 10-15 minutes. Cooking Time 35-40 minutes.
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Pour approx. 3 table spoons of olive oil on the Paella pan. For this recipe I recommend a 40cm paella pan.
Spread a few pinches of salt across the Pan
Cut the chicken into large pieces and place on the pan on a high heat for 10-15 minute or until well cooked (turning regularly)
Take chicken out of pan and put onto a side plate
Chop peppers into thin strips and slice chorizo quite thinly.
Add the peppers, broad beans and chorizo to the pan on a high heat for 3 minute while stirring
Add crushed garlic, smoked paprika, saffron (optional) and chopped tomatoes and stir on high heat for 2 minutes
Spread the contents of the pan out evenly
Make chicken stock with 2 stock cubes and 1.5 litres of boiling water and add to the pan
Pour the paella rice evenly across the pan
Add the cooked chicken to top of the dish
Allow contents of pan to boil on high heat for 10 mins (without stirring as this will release starch and ruin the dish)
Turn down the heat and allow to cook for a further 6-7 minutes
Turn off the heat and cover the paella pan with tin foil
Allow to stand for 5 minutes
Uncover the dish and serve
Tip - as stated in step 12 - once the rice is added to the stock do NOT be tempted to stir the dish as this will ruin the meal and end up with the rice being stodgy.
Another Tip - If you like sea food you can always tweek this slightly - Try adding ready cooked prawns or clams with the chicken at step 11