Chicken Paella

  • 4 cups chicken stock
  • 1 pinch saffron
  • ¼ cup Spanish olive oil
  • 4 lb. boneless, skinless chicken thighs – cut in strips
  • 2 tbsp sweet paprika
  • Salt & pepper to taste
  • 1 large red pepper, julienned
  • 1 cup green beans
  • 1 15oz. can crushed tomatoes
  • 3 garlic cloves, chopped
  • 2 cups Bomba rice, or a short grain rice (you can use long grain but it is not traditional)
  • ½ cup sweet peas
  • ½ cup Pimentos or roasted red peepers, diced
  • 1 lemon cut in half.
  1. Add chicken stock to sauce pan and bring to a slow boil. Add saffron and salt to taste. Turn off the heat add leave stock to be infused with saffron.
  2. Place paella pan on burner on medium high heat. Add olive oil till you see light smoke. Add chicken till it browns. Add paprika, salt and pepper, continue cooking for 5 minutes. Add green beans and red peppers and saute for 5 minutes. Add tomatoes and garlic, stir well. Saute for an additional 5 minutes.
  3. Add the warmed chicken stock to paella pan. Stir all ingredients well. Bring to a boil. Add rice and mix well. Once you add the rice and have mixed well, do not stir paella again. Lower temperature to a Low Heat and SIMMER rice for 20-30 minutes depending on your heat source. The rice will absorb all the chicken stock.
  4. Once you can not see any more liquid. Turn off heat, cover with a towel for 10 minutes. The rice will continue absorbing the stock and all its delicious flavors.
  5. Remove the cover and garnish with peas and pimentos. Place lemon half in middle of paella and squeeze the other half of lemon on paella.