How to Cook Spanish Paëlla Easily and Quickly.

by Koen Marien

This is a way to make a quick paëlla.

Supplies

  • 3 Chicken thighs
  • 1 Onion
  • 50 Grams Smoked bacon (thinly sliced)
  • 2 Garlic cloves
  • 100 Grams Green bean
  • 50 Grams Pea
  • ½ Grams Red bell pepper
  • 1 Cup Risotto rice
  • 1 Pinch Saffron threads
  • 1 Teaspoon Paprika powder
  • 0.15 Liters White wine
  • 2 Tablespoons Olive oil
  • 100 Grams Chorizo
  • 0.20 kilograms Mixed seafood (frozen and precooked)
  • ½ Liters Chicken or fish stock
  • Pepper and salt
  • Instructions

    Step 1

    Cut chicken thighs in two and season with pepper and salt

    Step 2

    Heat up an pan and add 2 tbs of olive oil.

    Step 3

    Fry the chicken until they have browned somewhat.

    Step 4

    Cut an onion in cubes. Thinky slice 50g of smoked bacon and chop 2 garlic cloves.

    Step 5

    Take the chicken from the pan.

    Step 6

    Measure off one builders mug of risotto rice.

    Step 7

    Fry the bacon, onion and garlic.

    Step 8

    Add the rice and the chorizo sausage.

    Step 9

    When the rice is glazed with the olive oil, add a glass of white wine.

    Step 10

    Use real saffron threads.

    Step 11

    Add spices: saffron and paprika.

    Step 12

    Add the chicken and stock and stir everything loose in the pan. This is the last time you can stir in the paëlla!

    Step 13

    Add the vegetables: peas, red bell pepper, green beans and chopped tomatoes.

    Step 14

    Lid on and medium high fire.

    Step 15

    When the stock is half reduced, add the seafood. Put the lid back on until the rice has absorbed all the stock. Don't mind if the bottom burns a little bit. Season with pepper and salt.