Rêveuse Recipe: Classic Chicken Paella Recipe

Rêveuse Recipe: Classic Chicken Paella Recipe

When I visited Seville back in February, I was taken to Spanish cooking class as a Valentines present, where we learnt to cook a variety of Spanish dishes and drinks. The chicken paella was the main star of the show and after having the biggest cravings, we decided to make it and see how it would turn out. The end result was so good and it certainly went down a treat, despite taking a few shortcuts such as using chicken stock cubes for the broth instead of making the chicken broth from scratch and using a normal drying pan instead of the proper paella burners/pans. However, this dish will definitely be made a lot more in the future and it's definitely one to keep in the recipe books.

450g round grain rice (70g pp)
the legs and wings of one chicken
10 runner beans,
1/2 cup butter beans
2 fresh artichokes 
50g tomato puree
2 garlic cloves,
pinch of saffron
1/2 tsp of smoked paprika
salt, pepper
virgin olive oil

For the chicken stock:
3l cold water
remains of the chicken
1 leek

SERVES: 6 portions
DURATION: 2 hours

For the chicken stock, add the chicken bones, remains and the leek into a pot and bring to a boil. Simmer for 45mins to 1.5 hours. (We didn't have enough time so ended up using chicken stock cubes as our substitute, so this is a great way if you're pressed for time!) 

Coat the pan with olive oil (we didn't have a proper paella pan so used a generic non stick flat pan, which is the next best alternative!). Salt the meat and fry it on high heat. When the pan is hot, the chicken will most likely stick to it but leave it until it unsticks and fry the other side until it turns golden brown. Don't touch the chicken too much as it will dry it out so just leave it once you place it on the pan.

Meanwhile, prepare the artichokes; peel them, cut the top off, cut it into halves, remove the choke and cut it into 6 pieces. Put them into lemon water to avoid them getting brown. Snap the runner beans and chop the garlic cloves very finely. 

When the chicken is ready, leave it to rest on plate. Transfer the runner beans and artichokes with a pinch of salt and fry for a few minutes. Push them to the outer corners of the pan and add the minced garlic to the centre, frying them on a low heat until they turn golden brown. Add 1/2 tbs of sweet paprika and the tomato puree and mix it altogether. 

Add the chicken back into the pan and pour the chicken stock so that it covers the top of the ingredients. Turn up the heat and boil it for around 15 minutes. Add the butter beans.

Whilst you wait, put a pinch of saffron in some tinfoil and place it close to the heat for 2 minutes or until crunchy. Make sure you don't burn it! Crush it up into a bowl and put a ladleful of stock into the bowl to infuse all the flavours together before adding it back into the large pan, mixing well. 

Add more salt if needed. Pour the rice into the pan and mix the rice until it is evenly distributed. Cook the rice for approx 18 minutes (they recommend first 5 minutes on high heat, the next 5 minutes on medium heat and the last 8 minutes on low heat). However, we found that it took longer to cook, most likely because we didn't have the proper paella equipment so it ended up being around half an hour or so (8 min high, 8 min medium and 14 low). We just made sure to cook it until all the liquid had evaporated. Once it has all cooked, drizzle some olive oil on top and some rosemary and let it sit for 5-10 minutes. Enjoy! 

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