Paella Valenciana
Chef Eric Leibtag
preparation
preparation time
0 mins
cook time
0
servings
4
calories
1742
ingredients
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
directions
Method
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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