Spanish Chicken Paella | Barón de Ley | The Spanish Chef
Spain’s most famous dish and Spain’s most famous red wine, Rioja, come together for your ultimate taste of Spain celebration. Learn to make my take on the classic Spanish chicken paella in your own home. The intense flavours and creamy texture of the paella blend seamlessly with the fresh fruit in the Barón de Ley Rioja Reserva. It’s the perfect match!
INGREDIENTS
4 chicken legs
120ml extra virgin olive oil
1 red pepper
200g mange tout
1 tomato, grated
6 garlic cloves, finely chopped
0.4g saffron
1 tbsp smoked paprika
Salt to season
440g Spanish rice
2 litres chicken stock (Check out Omar’s delicious chicken stock recipe here: https://youtu.be/jdwWrE8aQTs)
Infuse the saffron in the chicken stock. Keep warm over the lowest heat.
Place your paella pan over medium heat with the olive oil and fry the seasoned chicken legs for 10 minutes until lightly browned. Add the peppers and fry them with the chicken for a further 5 minutes so all sides are caramelised. Stir in the mange tout.
Add the garlic, closely followed by the smoked paprika and grated tomatoes, cook for about 2 minutes until the oil starts separating from the tomato paste. Add the rice and stir all together for a couple of minutes, making sure the rice gets coated with the oil and sears.
Carefully add the hot stock to the pan and give it a good stir, distributing the rice evenly. Taste the stock and adjust seasoning if necessary. Cook on high heat for 10 minutes. Reduce heat to medium and continue to cook for 8 minutes without stirring. Finally, let it rest off the heat for 5 minutes before eating. Salud!
