- ½ tsp saffron threads
- 1 tbsp boiling water
- 2 tbsp olive oil
- 200 g chorizo sausages, sliced
- 1 large brown onion, finely chopped
- 3 garlic cloves, crushed
- 1.4 kg chicken pieces, trimmed
- 1/2 cup dry white wine
- 2 1/2 cups massel chicken style liquid stock
- 2 cups arborio rice
- 400 g can diced tomatoes
- 1 1/2 tsp smoked paprika
- 1 cup frozen peas
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 socarrat, or crispy layer of rice crust on the bottom that’s the most prized part of the dish. Many cooks till date believe that the deliciousness and wholesomeness of a recipe in part is dependent on the vessels you use. This is one reason for use of various ranges of pans and vessels for cooking across the world.
Chicken is loaded with selenium which is great for immunity. The lean protein is also high in protein content.
How to make Quick Chicken Paella
Traditionally paella is served at the table in the pan with lemon wedges. Fresh lemon cuts through the richness of the dish and adds the acidity required to the chicken!