While paella is often associated with seafood, it is made throughout all parts of Spain - not just coastal regions - and got its start as a farm worker's lunch. At its core, paella is about making the most of the ingredients that are readily available, typically including what's in season at the moment. This version is simple to make and includes common ingredients that are on hand year round.
- 2 cubes fish bouillon
- 2cubes chicken bouillon
- 1/2tsp saffron
- 1tsp smoked Spanish paprika (Pimentón de la Vera)
- 5cups water
- 1/2large onion, chopped
- 1/2red bell pepper, chopped
- 1/2tomato, chopped
- 1/2lb cooking chorizo, in 1/4 inch slices
- 1/4cup chopped parsley
- 4tbsp chopped garlic
- 6oz roasted piquillo peppers
- 6cloves garlic, peeled
- 2cups Bomba rice
- 4chicken thighs
- extra virgin Olive oil for cooking
this is text as a sample
Pre-heat oven at 350 degrees. Fill a saucepan with the water and place on medium high heat. Add all four bouillon cubes, saffron and paprika.
With a cleaver, chop the chicken into small pieces. Salt the chicken and rub with a small amount of paprika. On medium high heat, brown the chicken and chorizo in olive oil in a 13 inch paella pan, about 5-10 minutes. Remove to a platter. Add the onion, bell pepper, chopped garlic and parsley to the pan and cook for 5 minutes, stirring occasionally. Add the rice, tomato and piquillo peppers. Cook for another 5 minutes, until the rice starts to brown. Add broth and stir until it boils. Add chicken and chorizo pieces, burying them in the paella. Scatter the garlic cloves over the top.
Place in oven for 30 minutes, stirring every 10 minutes. After 30 minutes, taste the rice to see if it is done; if it is not, continue to cook. You can leave a little broth in the paella, or cook until the broth is fully absorbed, to your taste.