A Spanish dish from the Valencia region, paella is named for the cooking vessel itself: a round, shallow pan made of carbon steel that heats quickly and evenly. A good paella pan helps develop the soarant, or crispy layer of rice crust on the bottom that's the most prized part of the dish.
Course Entrees
Cuisine Spanish
Keyword chicken, paella
Author Chef Maria Cummins
Equipment
Cutting Board and knife
Large skillet and burner
Rubber Spatula
Serving Spoons
Ingredients
1tbspolive oil
22ozchicken thighsskinless, cut into small bites
1cuponionchopped
3clovesgarlicminced
1cupbroccolichopped
¼tspsaffron threadscrushed
4cupsbrown ricecooked
½cupchicken broth
1red bell pepperjullienned
2tbspfresh parsleychopped
¾tspsaltdivided
¼tspblack pepperfreshly ground, divided
Instructions
Sprinkle chicken with ¼ teaspoon salt and the remaining ⅛ teaspoon black pepper.
Add chicken to pan, and cook for 2 minutes on each side or until browned.
Add onion, red bell pepper, and garlic to the pan; cook 2 minutes or until tender, stirring frequently.
Stir in the saffron; cook for 1 minute.
Add remaining ¼ teaspoon salt, rice and broth to the pan; bring to a boil.
Cover, reduce heat, and simmer for 5 minutes.
Add peas and remove from heat, and stir the parsley.
