29. March 2014 · 1 comment · Categories: Rice · Tags: , ,

meat paella1This paella is for the meat lovers. It has no hint of seafood or fish.
If you don’t have saffron you can replace it with the orange coloring or no saffron at all. The paprika addition will help the coloring anyway. With this recipe we are making the Sofrito base on the pan while the meat is searing and pushed aside towards the edges of the pan. The base will get burned a little bit but this is exactly what you want. It will give an extra flavor to the whole dish. And from what I was told these bits of burned pieces are a true delicacy that you want to scrape off and eat with bread.

Serving: 8 (using a 15 inch paella pan)
Preparation: 30 minutes
Cooking : 50 minutes
Calories: 520 for 2 cups

Ingredients:
4 chicken thighs, boneless, cut into ½ inch cubes
2 chorizo links, sliced
4 cups of green beans
1 cup of green peas frozen, thawed
1 red bell pepper, cut into long strips
4 cups of chicken broth
2 pinches of saffron
1 teaspoon of red paprika (not Hungarian)
Salt and pepper
3 cups of Arborio rice
1 tablespoon of olive oil
1 teaspoon of kosher salt

Ingredients for Sofrito
14.5 oz Diced Tomato can, drained and chopped
Onions, finally chopped
Garlic, minced
1 tablespoon of olive oil

meat1
First prepare the meat. Transfer the chicken thighs onto a cutting board and cut them into ½ inch pieces. Pat them dry with a kitchen towel and sprinkle them with kosher salt.
Cut the chorizo into small slices. Put the meat aside.
Heat up a chicken broth and add the saffron and paprika. Keep it warm but set it aside.
pepper fry1
Heat up olive oil on the paella pan and add the red bell pepper, searing it for 5 minutes until it gets dark, almost with burn marks. Remove it from the pan and put it aside.
chorizo
Add chorizo to the pan and cook it for 2 minutes until it releases the spices and liquid.
 

Safrido ingredients1
Add the chicken thighs and cook them for another 2 minutes on each side. Push them to the edges of the pan and start preparing the Sofrito in the middle part of the pan.
 kolaz safrido
Add one more tablespoon of olive oil and add the chopped onions and sear it for about 3 minutes,add the garlic and then drained tomatoes. Cook it for 20 minutes. Stir it often. It will change into a dark paste.
kolaz rice meat
Add the rice and coat the rice with the Sofrito base and stir it for about 2 minutes. Mix it with the chicken and add the warm broth. veggie
Cook for about 10 minutes and add the beans. Mix it all together and cook for 10 more minutes on the stove.
Add the fried chorizo and thawed green peas and transfer to the oven. Cook it for 5 more minutes and put it back on the stove on medium heat for another 2 minutes to help create the burnt flavor called socarrat. It will caramelize the rice and add extra flavor to the whole paella. Transfer the fried red bell pepper at the end to garnish the pan. Cover the pan with tin foil or kitchen towel and let it rest for another 5 minutes before serving.

meat paella6

1 Comment

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