PAELLA WITH ALBERTO!

Alberto shows us in this video how to make a lovely paella, he is being doing paellas for a long time and they are just delicious so I wanted him to show you his way on how to make it, this is a recipe of a paella Valenciana with chicken and beans.

Paella is one of the most popular and famous dishes in Spain, there are so many variations of paella.
Valencia in Eastern Spain is the undisputed home of paella. Depends of the area in Spain the variation is different. They can do with chicken, with rabbit, with seafood, also a mix of meat and seafood…

I just love paella too much, when I was being my home town I used to eat It every Sunday with my family, now every time I eat paella it reminds me that lovely time with my family.


INGREDIENTS for 5-6:

• A whole chicken.
• 1 tomato.
• 1-2 Cloves of garlic (optional).
• 180gr stringless beans/runner beans
• 1 tin of butter beans.
• 3 mugs (600gr approx.) of paella rice or short grain rice.
• 6 mugs (1,200L of water)
• Rosemary, Saffron, salt and olive oil.

 
                 CHICKEN STOCK

• 1 onion.
• The carcasses of the chicken.
• ½ carrot.
• 1 piece of celery.
• 1 piece of leek.
• Salt, olive oil.

METHOD:

• Chop the chicken in big chuncks.
• Chop the stringless or runner beans in 3-4 pieces, take out the nib.
• Grate the tomato.
• STOCK: in a pan with olive oil, add the carcasses, the vegetables and salt. Fry for few minutes and cover with water, cook in the medium heating for about one hour.
• In the paella pan, add the olive oil and the garlic in the case you want with it.
• When the garlic is getting dark take out of the pan.
• Fry the chicken until it gets golden brown, don’t move the chicken a lot, when is done take out from the pan and reserve it for later.
• Fry the stringless beans around ten minutes until they get properly brown.
• Turn off the heating and add the paprika, cook few seconds and add the tomato, Put the heating medium and cook for few minutes stirring all the time.
• Add the butter beans the chicken and cook for few minutes more.
• Add the rice trying to distribute the same amount around all the pan.
• Fry a bit and add the water, the water is always twice the volume of liquid than rice, you can put a little bit more of 6 mugs but be careful not to add too much more.
• Add the rosemary and don’t stir the rice anymore.
• Check the amount of salt, we want it a bit salty.
• Cook it in the high heat for two or three minutes.
• Cook in the medium heating until the water is evaporated (around 15 min).
• If you want the rice crispy in the bottom (called socarrat) cook for one minute more in the maximum.
• Cover the rice with foil or newspaper to rest for about 10 min.

 

Cook with love!
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Thank you! :)