Paella is traditionally made with short-grain rice flavoured with saffron, vegetables, and seafood or meat.
While some people make this Spanish dish with a kick of spice and meaty chorizo, classic recipes don’t call for the latter.
For those who want the most authentic paella at home, Omar Allibhoy, “Thespanishchef” has a “showstopper” recipe that takes less than 45 minutes to whip up from scratch.
Sharing it on his website, he said: “Paella is one dish that will transport you straight into the Mediterranean coast of Spain, sunglasses on, holiday mood on.”
Omar’s formula combines chicken legs, vegetables, rice, herbs and spices to make the most delicious meal.
Method
Start by infusing the chicken stock with the saffron by adding both to a large saucepan over low heat. Keep this warm then take a paella pan over medium heat ready for the other ingredients.
Throw in some olive oil and fry the chicken legs for 10 minutes until lightly browned. Add the peppers and fry alongside the chicken for five minutes until all sides are caramelised.
Stir in the mange tout, then add the garlic, paprika and grated tomatoes. Cook for just two minutes until the oil separates from the tomato paste.
Add in the rice and stir everything together for a couple of minutes ensuring the rice is coated in the oil to sear.
Carefully pour the hot stock into the paella pan and stir well, distributing the rice evenly.
Taste the stock and adjust the seasoning if necessary then return to the stove and cook on high heat for 10 minutes.
Reduce the heat to medium, cook for a further eight minutes without stirring and leave to rest off the heat for five minutes to finish.
Serve with Spanish Rioja wine and enjoy while still hot.
