❧ Ingredients – Serves two or three
- ½ Onion
- 3 cloves of garlic
- 2 small ripe tomatoes
- 8-10 flat green beans
- 1 green pepper.
- 2 pieces of roast chicken –in today’s recipe we have half a chicken breast and a thigh.
- 150 or 200 g typical Spanish “Bomba” Rice.
- Vegetable broth, salt, pepper and oil.
❧ Needed Utensils
- Cazuela de 3 litros de capacidad.
- 1 Paella Saucepan: about 30cm diameter
- 1 saucepan to heat the broth
- Kitchen knife for peeling and cutting
- Wooden spoon for stirring
- Tin foil for slightly toasting the saffron
- 1 small saucepan for toasting the saffron
- 1 serving spoon
❧ Cooking instructions
From start to finish you’ll need about an hour. Start off by peeling and chopping the garlic cloves and the onion then move onto grating the tomatoes. Remove the ends of the green beans and cut into slices. Cut the green pepper into small evenly sliced pieces and then start heating up the vegetable broth- I tend to go for a home-made one as is the case here, but shop bought broths work just as well.
Add some olive oil to the paella saucepan and fry off the pieces of roast chicken. Remove and set them aside.
Add the green beans to the saucepan and sauté them slightly. Once slightly cooked remove them and set aside. Using the same oil, add the chopped garlic, onion and pepper. When the mix starts to brown a little it’s time to add the grated tomato. Continue to sauté the mix making sure to stir occasionally.
Using aluminium foil, make an envelope and place the saffron strands inside. Heat the envelope in a saucepan until the aroma of the saffron emanates. Remove from the heat and open the envelope (be careful not to burn your fingers!) The strands of Saffron should now be nicely toasted and should have turned a slightly darker colour.
Add the rice to the paella saucepan with the sautéed veggie mix. Add the strands of saffron and stir quickly. Slowly begin to add the heated broth with the help of the serving spoon. Now is the time to adjust for salt and pepper. Bring the mixture to the boil and then lower to a medium heat. The rice will now begin to absorb the luscious mixture of broth and the aroma will have your taste buds tingling. When the rice has absorbed most of the broth add the green beans and roasted chicken to decorate.
Turn the heat off and cover the paella saucepan with a clean, damp kitchen towel. Leave it to rest for 5 minutes and you’ll have a meal fit for a king. Enjoy!