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Classic Spanish Paella

A delicious rice dish originally from Valencia and made with rice, saffron, chicken and vegetables. This one pan recipe is quicker for cooking and also cleaning up!

Serves 4

Preparation time: 10 minutes

Cooking time: 40 minutes

400g chicken thighs (boned and skinless)

150ml La Española extra virgin olive oil or olive oil (for frying).

200g red onion

150g red pepper

400g paella rice*

1 litre chicken stock

A few strands of saffron

150g broccoli

100g peas

Salt and freshly ground black pepper

Lemon wedges to garnish l Cut the chicken thighs into quarters and brown in a large pan over high heat with the La Española olive oil. The meat does not have to be completely cooked because it will finish cooking with the rice. Set aside l Chop the onion and red pepper. Add to the same pan and sauté over low heat for 10 minutes until the onion is translucent. l Add the rice and stir for a couple of minutes. Add the saffron, chopped broccoli, peas, salt & pepper and reserved chicken. Pour the stock slowly around the pan and stir all the ingredients together. l Cook uncovered for 10 minutes on a medium heat and then a further 10 minutes on a lower heat. Give the pan a gentle shake back and forth one or twice during cooking. Watch as most of the liquid will get absorbed. If you think the rice is getting too dry, you can add more hot stock as it needs it. Serve with lemon wedges.

La Española is the sponsor of this year’s Chefs Theatre. Try La Española olive oil in the Chefs Theatre each day of the festival.

*The most commonly used rice in paella in Spain is called Bomba. It is a short grain rice which absorbs liquid very well but stays firm during cooking. It is often labelled as paella rice in supermarkets. Arborio rice or even Basmati rice will also work.

Tip

Use extra virgin olive oil for ancharacterauthentic taste.

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE

CARDIFF 6-8 MAY, 2023