Paella Valenciana

September 27, 2012 by Kenmore

Chef Eric Leibtag


preparation time
0 mins

cook time




2 pounds chicken thighs boneless/skinless, chopped into 1" cubes

1 pounds chorizo bilbao 1/2" slices

1 onion diced small

2 garlic cloves minced

1 teaspoons saffron

1 teaspoons smoked paprika

0.25 cup olive oil

3 roasted tomatoes

2 cup Calasparra rice

3 cup chicken stock

0.5 cup green olives sliced in 1/4s

1 cup peas



In a large paella pan, heat oil over high head, add chorizo (if using) and cook until lightly caramelized, remove and set aside. Reduce to medium heat and add onion, garlic and roasted tomato to the pan, season and cook for about 5 minutes. Add rice and cook, stirring for two minutes. Add saffron, smoked paprika, cook for 1 minute. Pour stock in to rice, stir and bring to a simmer. Stir in olives and peas, check season. Simmer over medium heat for about 20 minutes, or until liquid has been absorbed by the rice and a nice crust (not burnt) has developed on the bottom.


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