Paella is a traditional dish in Valencia, Spain. It is dish that either has meat (rabbit, or chicken), and/or seafood with rice and green legumes. As much as I like eating Paella, making a giant amount isn't feasible for a small household, so borrowingAdam Ragusea's recipe by transcribing it here for a “quick” supper dish.
Ingredients and Equipment
You will need a pan - ideally a 10 inch - 12 inch skillet
Chicken thighs (3 pieces)
Bomba Rice (1 cup)
Garlic cloves (3 minced)
Medium Onion (½ diced)
Red Bell Pepper (½ cup diced)
Tomato Paste (1 - 2 tbsp
Green beans (½ - ¾ cup chopped into 1 inch pieces)
Saffron (1 pinch)
Sweet Paprika (½ - 1 tsp)
Salt (1 ½ tsp)
Black Pepper (½ tsp)
Fresh Rosemary (½ sprig)
Olive oil (2 tbsp)
Water (2 ¼ cups)
Chicken boullion cube (¼ - ½)
It is key to toast the saffron ahead of time, place on aluminum foil fold over to make a sachet. On a hot pan toast the sachet for 5-10 seconds on each side. You can then grind/crush the saffron into a powder and disolve into a little water.
Substitutions
Chicken Thighs (3) -> Chicken Wings (6)
Bomba Rice
Arborio Rice (requires 3 cups of stock instead)
Sushi Rice (Use 2 cups of water for each cup of rice)
Saffron -> Tumeric (½ tsp)
Taste will not be the same but the colour will be there
Fresh Rosemary -> Fresh Oregano
Dried rosemary will overpower the dish, otherwise omit
Water + boullion cube -> Chicken stock
Method
This dish makes enough food for 2-3 people. Once the rice is added, keep stirring to a minimum to avoid releasing starch.
Grind the saffron and soak in warm water or stock
In a skillet on medium heat add olive oil
Add chicken and sear until caramelization and browning occurs nicely on both sides
Sautee the green beans until fragrant and/or slightly shriveled
Add onions, garlic and peppers sautee until onions are translucent and fragrant
Add tomato paste and sautee for 1-2 minutes
Add water + boullion cube or stock
Add the rice and seasonings (black pepper, salt, paprika), mix carefully
Ensure the rice is submerged
Allow the dish to come to a boil and simmer for 15 minutes (lid off)
Or until the water has all evaporated
Optionally increase the heat to medium-high for a few minutes to develop Socarrat
Basically, caramelization of the rice on the bottom of the skillet
Remove from heat and cover with a tea towel for 5 minutes
