Spanish Paella
3 T olive oil
1 onion
1 head of garlic
2 chicken breasts (Pilar always used a whole chicken, I find it easier to use cut up chicken breasts)
1 roma tomato
2 cups rice (short, Pearl Valencian rice--found in the specialty/Mexican foods aisle)
6 cups chicken broth
1 1/2 cup frozen peas
1/2 red pepper, cut in slices
Parsley, Garlic Powder, Paprika,
1 pinch Saffron
Salt and Pepper to marinade
Lemon for garnish
Start by marinating the chicken with salt and pepper for about 2 hours. Then cut the chicken into cubes.
Prepare warm chicken stock. (Bouillion cubes, fresh broth, or canned). Once warm, add saffron. The heat of the broth allows the saffron to release its color, aroma, and taste much better than just adding it to the paella later. Keep the stock warm while preparing the chicken/rice.
Heat the olive oil in a large frying pan on medium heat. (I use a cast iron skillet). Add chopped onions and garlic and sautee until the onions are clear and tender. Then, add the chicken and cook until it's a little more than half way done.
Add the chopped tomato. Add parsley, garlic powder, and paprika, about 1t. each. Let it simmer for about 2 minutes.
Then add the rice, mixing it in to coat it with the oil and spices. Let it sit for about 1 minute. Add the chicken stock and stir.
Turn the heat down just below medium heat, cover it, and let it cook for about 20 minutes. When the rice is about half cooked, give it another stir, and add more stock if needed. Mix in frozen peas.
Chop the red pepper into strips and arrange in a pattern on top of the paella. Cook for another 20 minutes or until the rice is completely cooked. Cut the lemons in fourths and use them for garnish around the edges. Serve warm and with bread.
YUM!
