Brooksy
Sous Chef
Paella with chicken
Courtesy - www.theage.com.au
INGREDIENTS
7 tbsp olive oil
2 chicken thigh fillets, cut in large pieces
1/3 of a dried chorizo sausage (optional), sliced
salt and pepper
1 onion, finely chopped
2 cloves of garlic, chopped
1/2 red capsicum and 1/2 green capsicum, diced
2 tomatoes, skinned and finely chopped
1/4 tsp saffron
2 tsp sweet paprika
1 litre water or chicken stock
150g flat green beans, sliced into thirds or quarters
1 sprig rosemary
400g Calasparra rice
2 lemons, cut into wedges
2 tbsp chopped parsley
M E T H O D
• Heat the paella pan then add 2 tablespoons of the olive oil, the diced chicken and chorizo. Season well with salt and pepper and cook until brown all over. Remove the chicken and chorizo to a bowl while you prepare the sofrito.
• For the sofrito: Add the rest of the oil to the same pan and when hot, add the finely chopped onion.
• Cook over a medium heat, stirring occasionally until the onion has softened and is golden. Now add the garlic, cook for a couple of minutes then add the capsicum and cook five minutes more until lightly coloured and softened.
• Add the chopped tomatoes, season liberally with salt and pepper and cook slowly until the sofrito has reduced and there is no liquid left. Add about one quarter cup of water and continue to cook until the liquid again has reduced, then set aside. This should all take about 45 minutes.
• The sofrito should have a concentrated flavour and pulpy consistency. You can prepare it up to a day ahead.
• For the paella: Gently heat the saffron in a small pan for a couple of minutes, until it changes colour and becomes fragrant, but be careful as it burns very easily. Remove from the heat, crush with the back of a spoon and add two tablespoons of warm water.
• Put the paella pan back on a medium heat. Add the chicken, chorizo and paprika and cook, stirring for a couple of minutes.
• Add the water or stock, beans and rosemary and bring to the boil. Taste the mixture - it should be very tasty, if not add salt.
• Put in the saffron and the rice and bring to the boil. Stir briefly then turn to a low heat. Do not stir any more.
• Cook the paella 15-18 minutes or until the rice is plump and almost soft - it should be a little resilient. Turn the heat to high and cook for a couple of minutes. Any remaining liquid will boil away and a crust will form on the bottom of the pan.
• Remove from the heat and cover with a tea towel for 10 minutes, then uncover and leave to rest for another 5-10 minutes before serving.
• Squeeze over the lemon juice and sprinkle with chopped parsley. Serve directly from the pan.
Serves: 6
Courtesy - www.theage.com.au
INGREDIENTS
7 tbsp olive oil
2 chicken thigh fillets, cut in large pieces
1/3 of a dried chorizo sausage (optional), sliced
salt and pepper
1 onion, finely chopped
2 cloves of garlic, chopped
1/2 red capsicum and 1/2 green capsicum, diced
2 tomatoes, skinned and finely chopped
1/4 tsp saffron
2 tsp sweet paprika
1 litre water or chicken stock
150g flat green beans, sliced into thirds or quarters
1 sprig rosemary
400g Calasparra rice
2 lemons, cut into wedges
2 tbsp chopped parsley
M E T H O D
• Heat the paella pan then add 2 tablespoons of the olive oil, the diced chicken and chorizo. Season well with salt and pepper and cook until brown all over. Remove the chicken and chorizo to a bowl while you prepare the sofrito.
• For the sofrito: Add the rest of the oil to the same pan and when hot, add the finely chopped onion.
• Cook over a medium heat, stirring occasionally until the onion has softened and is golden. Now add the garlic, cook for a couple of minutes then add the capsicum and cook five minutes more until lightly coloured and softened.
• Add the chopped tomatoes, season liberally with salt and pepper and cook slowly until the sofrito has reduced and there is no liquid left. Add about one quarter cup of water and continue to cook until the liquid again has reduced, then set aside. This should all take about 45 minutes.
• The sofrito should have a concentrated flavour and pulpy consistency. You can prepare it up to a day ahead.
• For the paella: Gently heat the saffron in a small pan for a couple of minutes, until it changes colour and becomes fragrant, but be careful as it burns very easily. Remove from the heat, crush with the back of a spoon and add two tablespoons of warm water.
• Put the paella pan back on a medium heat. Add the chicken, chorizo and paprika and cook, stirring for a couple of minutes.
• Add the water or stock, beans and rosemary and bring to the boil. Taste the mixture - it should be very tasty, if not add salt.
• Put in the saffron and the rice and bring to the boil. Stir briefly then turn to a low heat. Do not stir any more.
• Cook the paella 15-18 minutes or until the rice is plump and almost soft - it should be a little resilient. Turn the heat to high and cook for a couple of minutes. Any remaining liquid will boil away and a crust will form on the bottom of the pan.
• Remove from the heat and cover with a tea towel for 10 minutes, then uncover and leave to rest for another 5-10 minutes before serving.
• Squeeze over the lemon juice and sprinkle with chopped parsley. Serve directly from the pan.
Serves: 6
