The most delicious classic paella with chicken according to the classic recipe

Kitchen appliances and utensils:

• kitchen stove;
• gas-burner;
• deep frying pan;
• blender
• pan;
• tablespoon;
• knife;
• cutting board;
• thin large frying pan.

Ingredients

Step cooking

1. First, we will take care of Nyora. These are smoked bell peppers with a strong aroma. We clean two dry peppers from the internal seeds, cut into pieces of medium size.
2. Pour 30-40 grams of olive oil into a deep frying pan and send it to the pan for roasting. We do this for a short time, literally 3-5 minutes, so that the oil is saturated with the smell of pepper. If peppers are hard to find, you can replace them with paprika, or you can cook without them.
   
3. As soon as the oil begins to boil, take out the nyoraz, put in a blender bowl.
   
4. We cut the chicken into pieces of medium size, fry in the same pan with the already saturated aromatic oil. It is important to start frying from the side of the skin so that it is fried and regains a golden color. The meat inside should remain raw.
   
5. While the meat is fried, peel the garlic. For a dish, I take a whole head of garlic. We cut it into thin slices, after washing it under the tap. Send it to the blender bowl.
   
6. Fry the meat well, put it in a pan. And in the same slightly chilled pan, lay out 600 grams of pork ribs and fry in the same olive aromatic oil.
   
7. When the ribs are a little fried, put them in a pan, send the pre-cooked white beans to the pan and fry, stirring, over low heat. It takes 200 grams of bean product.
   
8. We spread the beans, add a little oil. We send green green beans there, fry. You can take frozen, but better, of course, fresh.
   
9. While the string beans are fried, add 150 grams of tomato paste and a bunch of parsley to the peppers and garlic in a blender, then chop and chop it. Turn on the blender and get a mixture for the direct preparation of paella.
   
   You can also fry 200 grams of artichokes in a pan. This ingredient is not required in paella, but it gives the dish an interesting touch as a vegetable supplement.
10. You need to choose the right tomato product. It should be sweet and oily. If not, replace it with fresh tomatoes. The mixture from the blender is sent to the pan to the rest of the ingredients.
    
11. It is important to evenly distribute the mixture, mix properly. Leave the pan on very low heat for 10 minutes to simmer. Here you can add 50-70 ml of broth, which has already been added salt.
    
12. We pass to the final stage of preparation of paella. To do this, take a very large thin frying pan, put on a fire that should cover the entire surface of its bottom evenly, this is very important for a Spanish dish.
    
13. Distribute the meat in a pan evenly.
    
14. Pour the gravy into the middle of the pan, collect in a circle and pour 350-400 grams of round rice on it.
    
15. Mix with gravy rice, pour one liter of rich broth. It is very important to correctly distribute the rice in the pan immediately, because you cannot touch it later. This layer should be no more than one centimeter thick.
    
16. After 15 minutes, the rice rises, the fire should be reduced to a minimum. Leave a small amount of moisture in the pan.
    
17. Now turn off the heat, cover the pan with foil for 5-7 minutes.
    
18. After this, a culinary dish originally from Spain can be served.
    

Check out some tips for cooking Spanish paella now.

• Add oil during the frying process, and do not immediately pour everything into the pan.
• You can not use vegetable oil instead of olive.
• Choose the olive product correctly; it should not be expensive; the natural composition is important.
• Learn to cook paella on the stove, only when you get a solid experience, try to do it at the stake.
• To form a crust below, hold at the end of the cooking paella for 2-3 minutes over high heat, be careful not to overexpose.
• Do not mix meat and seafood in one recipe; Spanish paella provides meat ingredients. Prepare such a seafood product separately.
• Do not forget to salt the paella broth during its cooking, then the other products that make up the dish do not need to be salted.

Video recipe

Bloggers in great detail and clearly talk about cooking Spanish paella at home. Also provide information about those or other ingredients of the dish, their proper use.

Other poultry recipes