SpainWatch how it’s made
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Ingredients (14)
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Method
Brown the chicken in olive oil in a wide, shallow paella pan until golden on all sides, then set aside.
In the same pan, fry the garlic, red pepper and green beans until softened, then add the chopped tomatoes and paprika and cook for 5 minutes.
Add the rice and stir for 1 minute so it absorbs the flavours, then pour in the hot stock mixed with the soaked saffron threads, and return the chicken to the pan.
Spread the rice evenly across the pan and do not stir it at all from this point on (the secret of a successful paella); cook over medium heat for 15 minutes, then arrange the shellfish (prawns and mussels) on top and cook for another 5-8 minutes until the rice is fully cooked and a crispy crust forms on the bottom (socarrat).
Remove from the heat, cover with a clean tea towel and leave to rest for 5 minutes; serve straight from the paella pan with lemon wedges. It is Spain’s most famous national dish, from the Valencia region.
