Easy, Quick Paella
Easy, Quick Paella
Having lived in Spain for many years now I love Paella and as well as eating it out at a couple of my favourite eateries, My late wife Pamela and I cooked this a lot, however, after Pamela died I didn’t think it was worth the effort just for me, but then this recipe came along, I tried it and have used it ever since, its quick, easy and very tasty. I personally prefer the authentic Paella Valenciana which has conejo, pollo y caracoles (rabbit, chicken and snails). However, this recipe is for everyone to enjoy so we’ll leave out the rabbit and snails for now and stick with the chicken if that’s OK with you.
Easy, Quick Paella
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PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 600 g chicken thighs chopped into bite size pieces
- I personally prefer chicken wings tips removed and halved.
- 2 cloves garlic finely chopped
- Grated zest of 1 lemon
- 2 tsp harissa paste
- 2 tsp smoked paprika
- 30 g olive oil it’s much more accurate to weigh small quantities of oil than using a measuring jug
- 1 medium onion chopped
- 280 g rice Bomba or arborio rice ( see my notes on rice below)
- 120 mls dry white wine
- 720 ml chicken stock you can use fresh, carton or a made-up stock cube
- 200 g mushrooms quartered
- 135 g frozen peas
- 2 jars roasted red peppers 90g jars or tins. drained, chopped
- 90 g black olives pitted
- 1 tablespoon fresh parsley chopped
- Lemon wedges to serve
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Combine the chicken garlic, lemon zest, harissa, paprika and the oil in a bowl, mix well to coat all the chicken. Now place the bowl in the fridge to marinate for about 15 minutes.
- Heat a non-stick pan over medium-high heat. Add the coated chicken and cook whilst stirring, for around 5 minutes or until the chicken has taken on a nice golden colour. Remove chicken and set aside while you deal with the rest of the ingredients.
- Add a little oil to pan if necessary, add the onion and cook, stirring, over medium heat for 2-3 minutes until softened. Add the rice, then stir for a minute to coat the rice in the onion mixture.
- Add the wine and allow to bubble for 2-3 minutes, then add stock and mushrooms and bring to the boil. Once boiling, return the chicken to the pan, season it with salt and pepper, then simmer for 15 minutes, stirring occasionally, or until rice is almost cooked and most of the stock is absorbed. DO NOT stir vigorously especially if using arborio rice other wise your rice will get very sticky like a risotto. Stir in the peas, red peppers and olives. Cook for a further 2 minutes until rice is tender and all the stock is absorbed. Gently stir through the parsley, then serve with lemon wedges.
Category: Main Courses, Meat, Mediterranean, Recipes, Rice
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