Paella

Name: Paella
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 227 grams fresh green beans, trimmed and halved; 2 cloves garlic, minced; 75 grams chopped green bell pepper; 3 teaspoons kosher salt, divided; 2 liters low-sodium chicken broth; 2 Tbsps olive oil; 149 grams chopped red bell pepper; 2 sprigs rosemary, leaves stripped from sprigs; 2 sprigs rosemary, leaves stripped from sprigs; 20 threads saffron; 710 grams short or medium-grain rice; 1 teaspoon smoked sweet paprika; 1 kgs bone-in, skin-on, chicken thighs and legs; 1 kgs bone-in, skin-on, chicken thighs and legs; 1 kgs bone-in, skin-on, chicken thighs and legs; 454 grams tomatoes

Paella might be a good recipe to expand your main course recipe box. One portion of this dish contains about 40g of protein, 34g of fat, and a total of 792 calories. This gluten free and dairy free recipe serves 8. Head to the store and pick up rosemary, paprika, kosher salt, and a few other things to make it today. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. If you like this recipe, you might also like recipes such as Frying Pan Paella Mixta (Paella with Seafood and Meat), Frying Pan Paella Mixta (Paella with Seafood and Meat), and Frying Pan Paella Mixta (Paella with Seafood and Meat).

Instructions

Watch how to make this recipe.

Special equipment: Chimney starter, newspaper, vegetable oil, and 4 pounds natural lump charcoal, 15-inch carbon steel paella pan

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper.

Ingredients you will need

Vegetable Oil

When the charcoal is lightly covered with gray ash, carefully pour onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook.

Ingredients you will need

Spread

Equipment you will use

Grill

Meanwhile, halve the tomatoes and remove the seeds to a fine mesh strainer set over a small bowl to catch the juice. Grate the seeded halves on the large hole side of a box grater and discard the skins.

Ingredients you will need

Tomato

Juice

Seeds

Equipment you will use

Sieve

Box Grater

Bowl

Combine the reserved juice and grated tomato and set aside.

Ingredients you will need

Tomato

Juice

Warm the chicken broth in a kettle or 4-quart saucepan over high heat until it reaches 200 degrees F.

Ingredients you will need

Chicken Broth

Equipment you will use

Sauce Pan

Remove the broth from the heat and cover to keep warm.

Ingredients you will need

Broth

Combine the rice, saffron, rosemary, 1 teaspoon of the salt, and paprika in a small mixing bowl.

Ingredients you will need

Rosemary

Paprika

Saffron

Rice

Salt

Equipment you will use

Mixing Bowl

Heat the olive oil in the paella pan on the prepared grill. Season the chicken on all sides with the remaining 2 teaspoons of salt. Once the olive oil shimmers, add the chicken and cook until golden brown on both sides, approximately 5 to 6 minutes per side. Move the chicken to the outer edges of the pan.

Ingredients you will need

Olive Oil

Whole Chicken

Salt

Equipment you will use

Grill

Frying Pan

Add the green beans, red bell pepper, green bell pepper and garlic to the center of the pan and cook until they begin to soften and darken in color, approximately 2 to 3 minutes.

Ingredients you will need

Green Pepper

Red Pepper

Green Beans

Garlic

Equipment you will use

Frying Pan

Add the tomatoes and their juice and cook until most of the liquid has dissipated and the tomatoes thicken and darken, approximately 4 to 5 minutes.

Ingredients you will need

Tomato

Juice

Add the rice mixture to the center of the pan and cook, stirring constantly for 1 minute.

Ingredients you will need

Rice

Equipment you will use

Frying Pan

Redistribute the chicken pieces on top of the rice.

Ingredients you will need

Chicken Pieces

Rice

Add 4 cups of the warm chicken broth and stir to distribute the rice evenly in the pan, making sure that all rice is completely submerged in liquid. From this point forward do not stir the paella. After 8 to 9 minutes, when all of the liquid is absorbed and the rice appears dry, add an additional 4 cups of broth. Continue to cook without stirring, until the liquid is absorbed, about 8 to 9 minutes. The rice should be firm to the bite and the grains have a tiny white dot in the center.

Ingredients you will need

Broth

Grains

Rice

Equipment you will use

Frying Pan

Add the remaining cup of broth as needed, until the rice is cooked through. Watch the fire to make sure it is heating evenly and adjust the pan to prevent uneven cooking.

Ingredients you will need

Broth

Rice

Equipment you will use

Frying Pan

Remove the pan from the heat, cover with a tea towel and rest for 15 minutes before serving.

Ingredients you will need

Tea

Equipment you will use

Kitchen Towels

Frying Pan

Equipment

Ingredients

Servings:

227grams

fresh green beans, trimmed and halved 2cloves

garlic, minced 75grams

chopped green bell pepper 3teaspoons

kosher salt, divided 2liters

low-sodium chicken broth 2Tbsps

olive oil 149grams

chopped red bell pepper 2sprigs

rosemary, leaves stripped from sprigs 2sprigs

rosemary, leaves stripped from sprigs 20

threads saffron 710grams

short or medium-grain rice 1teaspoon

smoked sweet paprika 1kgs

bone-in, skin-on, chicken thighs and legs 1kgs

bone-in, skin-on, chicken thighs and legs 454grams

tomatoes

Recommended wine: Tempranillo, Grenache, Albarino

Paellan on the menu? Try pairing with Tempranillo, Grenache, and Albarino. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. One wine you could try is Williams Selyem Russian River Valley Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 110 dollars.

Williams Selyem Russian River Valley Pinot Noir

Red cherry, strawberry confiture, and faded rose petal aromas seem to sing in the top registers in this alluring offering. Hints of beet root, dried herbs and wood spices offer some bass notes to complete this wonderful orchestral suite. With air, the aromas intensify with notes of Morello cherry. The palate is very dense on entry with a strong streak of minerality through to the finish. The tannins are extremely fine grained and reminiscent of Ceylon tea. The 2015 Russian River Valley Pinot Noir is a classic, and highlights the elegance and power of a truly great growing region.The Pinot Noir for this blend was sourced primarily from our Drake Estate Vineyard, and the Williams Selyem Estate Vineyard.