Description
Paella (cat. Paella, pronounced "paella") — national Spanish (Valencian) rice dish, colored with saffron, with the addition of olive oil. In addition to the paella can be added seafood, vegetables, chicken, sausage, etc. the Name comes from the Latin word patella — "pan". The popularity of this dish at the present time due to the many variations in ingredients adapted to the various regions of Spanish cuisine. (Wikipedia). There are many recipes for paella. On "the Cook" found two similar recipe, but still not the same. Therefore share and I guarantee that this option is, well, very tasty! The food is family-warm, such Association.. Source: magazine "Blickwinkel"
Ingredients
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Bow white
1 piece
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Chicken fillet
600 g
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Broth
750 ml
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Saffron
0.5 tsp
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Olives
4 Tbsp
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Pepper
1 piece
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Tomato
1 piece
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Sauce
70 ml
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Figure
250 g
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Spices
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Vegetable oil
Cooking
Thoroughly wash chicken and dry with paper towels. Then cut into small pieces.
Then finely chop the onion (I only use white, but of course you can use regular onions), bell pepper and tomato.
Heat the oil and put in onions. When it becomes translucent, add chicken.
Fry meat and onions on low heat until they are browned.
Meanwhile, boil the broth (you can use fresh broth, and bouillon cubes, or even frozen broth). Pour it into the meat. Stir. Add tomato sauce (I used Krasnodar), peppers, olives and tomato. Salt and pepper to taste (don't forget, if you do bouillon - it's already salty).
Put the saffron (turmeric). Pour the rice and stir. Bring to a boil, and then simmer on low heat another 20 minutes.
After 20 minutes remove the pan from the stove. Cover with foil and leave for another 20 minutes.
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