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Chicken and Veggie Paella
Following the stated order keeps the ingredient balance clear and the final texture consistent. In chicken and veggie paella, chicken thighs with skin and bone or wings, olive oil and salt are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
Instructions
Servings:4
- 1If using a chicken thigh, place the thigh skin side down on a cutting board. Cut on both sides of the bone to release it from the meat without cutting all the way through. Remove the bone and cut the thigh into quarters. Repeat with the other thighs.
- 2Heat olive oil in a large pan over medium-high heat until it starts to smoke. Add the chicken and cook, turning every 3 minutes, until the chicken is well browned on all sides, about 7-9 minutes. Season with salt and push to the sides.
- 3Add mushrooms to the centre of the pan and cook until golden brown, about 1 minute. Then add carrot, courgette and cauliflower, and cook until they are lightly browned, about 2 minutes.
- 4Add asparagus and green beans, and cook until they are lightly browned, about 2 minutes. Push the vegetables to the sides.
- 5Add paprika to the centre and cook for 15 seconds. Add tomatoes and cook until they thicken, about 2 minutes.
- 6Mix the chicken and vegetables in the tomato sauce and cook just until the sauce thickens a little, about 3 minutes. Crumble saffron into the sauce and mix.
- 7Add rosemary, stock and salt. Raise the heat to high and bring to a boil. Cook until the sauce is reduced by one-sixth, about 5 minutes. Remove the rosemary.
- 8Add rice and spread evenly. Cook, stirring often, until the rice swells and absorbs liquid, about 7-9 minutes.
- 9Reduce the heat to medium-low and stir to distribute. Cook without interruption until the rice is al dente and the liquid has almost evaporated, about 5 minutes.
- 10Raise the heat to high and cook until a crispy layer of socrates forms underneath. Leave the paella to cool for 3 minutes before serving.
Ingredients
- 450g chicken thighs with skin and bone or wings (8-10 separated pieces)
- 30ml olive oil
- 5g salt
- 60g mushrooms, diced
- 90g carrots, peeled and diced
- 90g courgette or butternut squash, diced
- 120ml small cauliflower florets
- 60g asparagus, cut into pieces
- 60g green beans, cut into pieces
- 5g smoked Spanish paprika
- 120ml grated or crushed tomatoes
- Pinch of saffron
- 2 sprigs rosemary
- 1 litres low-sodium chicken stock or water
- 200g paella or bomba rice
Nutrition
- Calories
- 928
- Protein
- 99.3g
- Carbs
- 47.4g
- Sugar
- 4.3g
Chef tips
For a vegetarian option, replace chicken with tofu. Additional vegetables can be added to taste.
Culinary reasoning
Following the stated order keeps the ingredient balance clear and the final texture consistent. In chicken and veggie paella, chicken thighs with skin and bone or wings, olive oil and salt are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.