There are as as many versions of paella as there are families in Spain. This traditional dish, among the most well-known from Spanish cuisine, has multiple variations depending on the region where it's made, the availability of products in that particular area, and the family traditions and tastes. Today we present you a very easy version of a meat paella - with chicken, green beans and peas.
🥘Ingredients (for 4 people):
about 4 pieces of chicken (type of cut and quantity is up to you, we used 4 drumsticks of chicken)
a handful of green beans, cut into pieces of about 1inch long
a handful of peas (frozen or fresh)
salt to taste
Cut your chicken into small pieces of about 1 inch and salt it
Heat up a good drizzle of olive oil in your paella pan, and sauté the chicken in it. Stir often to prevent if from sticking. Once the chicken is cooked, remove it from the pan and put it aside.
In the same oil you cooked the chicken (add a bit more if needed), sauté the green beans and peas and cook until tender. You can add a bit of water to help them cook faster and more evenly.
Once the vegetables are cooked through, put the chicken back into the pan, add the rice and stir for a couple minutes, until the rice has been evenly distributed and is properly coated with all the nice flavours from the vegetables and the chicken.
Add the boiling broth to the pan, stir to distribute everything evenly, and let it cook at medium flame for 16min. If the size of the biggest burner on your stove is smaller than your paella pan (which happened to us!), just carefully transfer the pan to your oven and bake at about 350-375F. Shake the pan every now and then to prevent the rice from sticking too much to the bottom of the pan, but don't stir the rice! If the broth has dried up and the rice is still not cooked, you can add more hot broth or water until cooked through. Once done, remove it from the stove (or oven) and let it rest for about 5min before serving.