|Copyright 2013 LtDan'sKitchen blogs|
The last time I made paella, I finished the cooking process in the oven but since I'm going for an authentic version, I want to cook everything in my aluminum wok hoping against all hope that the rice will come out perfectly cooked. It will be a challenge as I have not dared to do this before although I have seen it done a number of times by my Mom when she used to make the Filipino version of paella. The trick is to use the lowest setting of your burner and make sure that the top is covered well to allow the proper steaming of the rice. Overall, I made this dish in just under two hours and well, it was amazing.
Paella Valenciana - Adapted*
2 lbs chicken thighs, skinned
4 cloves garlic, minced
2 onions, diced
4 tomatoes, diced
1tbsp safflower petals
1 tbsp Spanish paprika
1 14-oz white beans, canned
1 14-oz brown beans, canned
1/2 lb green beans, edges trimmed and cut into 1-inch dice
1 green pepper, cored and diced
salt and pepper
1 tsp rosemary, dried
8 - 10 cups chicken broth
4 cups short grained rice
4 tbsp olive oil + more for drizzling
1. In a large heavy wok, heat the olive oil over medium high heat. Season the
chicken pieces with salt and pepper and fry until browned on both sides.
2. In the same wok, saute the garlic and onions. Season with salt and pepper
and cook until softened.
3. Add the safflower petals, rosemary and the paprika and cook for 30
seconds. Add the tomatoes and cook for another minute.
4. Pour in the broth and bring to a boil. Return the chicken pieces and lower
the flame to medium heat. Cook for ten minutes.
5. Add the green pepper, the green beans and the rice and stir well. If
needed, add more broth.
6. Spoon in the brown and white beans and combine well. Cook until almost
all the liquid has evaporated.
7. Flatten the paella and drizzle with olive oil all over and cover with
aluminum foil. Secure the foil with a heavy pot cover and lower the heat to
the lowest setting to allow the paella to cook until the rice is tender.
8. Serve in the cooking wok with lemon wedges.
*Paella Valenciana of Restaurante Galbis.