Chicken Paella RecipeSpanish paella is a very versatile dish, if you don't have these ingredients or some are hard to find, substitute something similar. You can make a Seafood Paella, Chicken Paella, or even a completely Vegetarian Paella.
Slice the bacon into small strips or lardons and put aside. Cut the chicken pieces into 4cm (2in) cubes. On a clean board slice the onion into thin wedges, lyonaise. Peel and crush the garlic cloves. Slice the chorizo sausage into thin slices slightly on the diagonal. Pierce the tomatoes with a skewer twice so that they don't explode while cooking. Heat the stock, adding the saffron to release the colour. Heat a large frypan, wok or traditional paellera pan. Add 1 tablespoon of oil and the bacon, and fry until golden. Remove from the pan and set aside. In the same pan add the chicken cubes and sauté stirring frequently until they're cooked through and golden. The juices should run clear when the chicken is cooked. Remove from the pan and set aside.
Add the remaining oil to the pan and sauté the onion until transparent without browning. Add the crushed garlic and rice, and stir to coat with oil. Add the cup of white wine, chili, paprika, bay leaves, salt and pepper and one ladle of the heated stock and saffron. Continue ladling in the stock one ladle at a time, stirring and simmering until all the liquid is absorbed and the rice is tender - as you would for a risotto. This will take approximately 35 minutes. Add the corn and peas to gently cook through. Add back the cooked bacon and chicken pieces, stirring through to heat. Now add the sliced Chorizo and cherry tomatoes, continue to heat through stirring gently to combine. Serve sprinkled with freshly chopped parsley and a little dusting of more smoked paprika, if desired.
Paella is really a complete meal in itself, although you may wish to serve with a fresh green salad and some fresh crusty bread.
(Serves 6 to 8)
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