Paella was once a dish for the poor, made from whatever the land and sea provided. It gained worldwide popularity thanks to tourists who visited fishing restaurants and truly appreciated the dish’s flavor.
While there are countless recipes for paella, there are some essential rules to follow. First and foremost, paella is cooked in a cast-iron skillet. The main ingredient, rice, should be medium-grain. In Spain, there are specific varieties of this rice that don’t become mushy or sticky, resulting in a fluffy dish. We can use the parboiled rice available in our stores. Thai or wild rice can also work. During the cooking process, the rice is neither rinsed nor stirred.
As for the other components of paella, there’s a wide selection. You can use meat, poultry, or fish, as well as seafood. Paella is also delicious with various meats, tomatoes, peas, and beans. It’s best to use only fresh broth for the dish.
And the last, but most important ingredient, according to the Spanish, is saffron. This spice, which can be substituted with Indian turmeric if necessary, gives paella its unforgettable delicate aroma and beautiful yellow color. Paella is cooked in a well-heated skillet to achieve a crispy crust. Interestingly, the dish is also served in the skillet.
Let me share with you how to make chicken paella. Don’t be intimidated by the number of ingredients; this dish is quite simple to prepare.
Start by breaking the broccoli into florets. Remove the skin from the chicken legs and cut them in half. Chop the onion, garlic, tomato, and bell pepper into pieces. Sauté the chicken in a skillet with the onion and garlic in vegetable oil. Then add the remaining vegetables, season with salt and pepper. Prepare half a liter of broth. Add 200g of rice to the vegetables, sauté briefly, and pour in the broth. Simmer for 30 minutes.