Spanish Chicken Paella | Barón de Ley | The Spanish Chef

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

shrimp

🥗Healthier: scallops

💰Cheaper: frozen shrimp

Scallops are a lean protein alternative, while frozen shrimp can be more economical.

chorizo

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage is lower in fat, while pork sausage can be cheaper.

saffron

💰Cheaper: turmeric

Turmeric provides color and flavor at a lower cost.

Infuse the saffron in the chicken stock. Keep warm over the lowest heat.

Place your paella pan over medium heat with the olive oil and fry the seasoned chicken legs for 10 minutes until lightly browned. Add the peppers and fry them with the chicken for a further 5 minutes so all sides are caramelised. Stir in the mange tout.

Add the garlic, closely followed by the smoked paprika and grated tomatoes, cook for about 2 minutes until the oil starts separating from the tomato paste. Add the rice and stir all together for a couple of minutes, making sure the rice gets coated with the oil and sears.

Carefully add the hot stock to the pan and give it a good stir, distributing the rice evenly. Taste the stock and adjust seasoning if necessary. Cook on high heat for 10 minutes. Reduce heat to medium and continue to cook for 8 minutes without stirring. Finally, let it rest off the heat for 5 minutes before eating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens