Paella – a detailed recipe for cooking. Share with friends: 
Time: 1 hour. 30 min. Complexity: Servings Per Container: 6 – 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. medium or round grain rice
- 1.4 kg chicken thighs or drumsticks with skin and bones
- 225 gr. peeled and halved fresh chilli beans
- 1 tbsp. chopped red bell pepper
- 1/2 tbsp. chopped green bell pepper
- 450 gr tomato
- 9 tbsp. low salt chicken stock
- 20 stigmas of saffron
- 2 sprigs of rosemary (pick leaves)
- 3 tsp coarse salt (portioned)
- 1 tsp smoked sweet paprika
- 2 tbsp. l olive oil
- 2 minced cloves of garlic
- Optional equipment: grill starter, newspaper, vegetable oil and 1.8 kg. natural lump wood coal pan for carbon steel paella with a diameter of 38 cm.
Recipes with similar ingredients: round-grain rice, tomatoes, chicken thighs, green beans, bell peppers, garlic, saffron, rosemary, paprika
Recipe preparation:
- Sprinkle 4-5 pieces of newspaper with vegetable oil and place on coal starter bottom. Fill the starter with half coal and set fire to the newspaper. When the coal is slightly covered with gray ash, carefully pour it onto the lower grill (in the form of a boiler) and evenly distribute. Pour the remaining unburnt coal, evenly distributing it so that it does not extinguish the burning coal. Place the second grill on the grill and cover it until start cooking.
- Meanwhile, cut the tomatoes in half, remove the seeds, using a fine mesh sieve placed on a small bowl, to collect juice. Grate the pitted halves with large holes and discard the skin. Mix the remaining juice and grated tomatoes. In a cauldron or pan of 4 liters. over high heat heat the chicken stock to a temperature of 90 ° C. Remove the broth from the heat and cover so that it stays warm.
- In a small bowl, combine rice, saffron, rosemary, a teaspoon salt and paprika. In a pan for paella on a prepared grill heat the olive oil. Sprinkle chicken on all sides the remaining 2 tsp salt. When the oil starts to shine, put chicken and fry until golden brown on both sides, about 5-6 minutes with each. Move the chicken to the outer edge pans. Add green beans to the center of the pan, red bell pepper, green bell pepper, garlic and cook until they won’t begin to soften or become darker in color, about 2-3 minutes Add tomatoes with juice and cook until large part of the liquid will not evaporate, and the tomatoes will not thicken or darken, about 4-5 minutes
- Put the rice mixture in the center of the pan and cook, constantly stirring for a minute. Transfer the pieces of chicken to rice surface. Add 4 tbsp. warm chicken stock and mix to evenly distribute the rice in the pan. Make sure all rice is completely immersed in the liquid. From this moment paella do not mix.
- After 8-9 minutes, when all the liquid is absorbed and the rice becomes dry, add another 4 tbsp. broth. Keep cooking don’t stirring until the liquid is absorbed, about 8-9 minutes. Rice should remain tight, and in the center of the grains should be tiny white dot. If necessary, add the remaining glass of broth and cook until rice is cooked. Check the fire to heat evenly and set the pan so that the cooking process also was uniform. Remove pan from heat, cover with kitchen with a towel and let serve for 15 minutes before serving.
