paella va­len­ciana

serves 4| prep 20 mins (+ 5 mins rest­ing time) | cook­ing 1 hour

taste.com.au - - KNOW HOW -

1L (4 cups) salt-re­duced chicken stock 12 ⁄ tsp saf­fron threads 2 tbs olive oil 6 chicken thigh cut­lets, skin on 1 brown onion, finely chopped 2 small red cap­sicums, de­seeded, cut into 2.5cm pieces 2 gar­lic cloves, crushed 400g can diced toma­toes 2 tsp smoked pa­prika 1 fresh rose­mary sprig, plus ex­tra, to serve 440g (2 cups) ar­bo­rio rice 200g green beans, trimmed, halved di­ag­o­nally 1 Place the stock and saf­fron in a saucepan. Cover with a tight-fit­ting lid. Bring to the boil over high heat. Re­duce the heat to low and keep at a sim­mer. 2 Mean­while, heat 1 tbs oil in a 38cm paella pan over medium-high heat. Cook chicken for 3-4 min­utes each side or un­til browned. Trans­fer to a plate. 3 Heat re­main­ing oil in the pan. Cook onion, cap­sicum and gar­lic, stir­ring, for 5 min­utes, un­til soft. Add tomato, pa­prika and rose­mary. Stir for 10 min­utes, un­til thick. 4 Add the rice to the pan and stir well to com­bine. Ar­range the chicken, skin side up, over the rice mix­ture. Gen­tly push the chicken down into the rice mix­ture. 5 Re­serve 125ml ( 12 ⁄ cup) of stock. Add the re­main­ing stock to pan. Bring to the boil. Re­duce heat to low. Sim­mer, with­out stir­ring, for 20 min­utes, un­til rice is ten­der yet firm. 6 Push the beans into the rice. La­dle over the re­served stock. Cook, with­out stir­ring, for 5 min­utes. Re­move from heat. Cover and set aside for 5 min­utes to rest.

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