Heat the olive oil in the paella pan on medium heat. Add the diced chicken and Chorizo and salt to taste. Cook until golden brown. Add the green beans, tomato frito and paella seasoning. Stir well.
Place the chicken stock in a separate pan and bring to the boil. Add to the paella.
Add the rice on a high heat and spread evenly over pan. Please note, if you are using Bomba rice you will need 3 parts stock to 1 part rice. Other types of rice only need 2 parts stock.
Allow to simmer on a high heat for 10 minutes, without stirring. Then turn the heat down low and allow to simmer for a further 10 minutes taking care that the rice doesn't burn. Add the sprig of rosemary a few minutes before removing from the heat.
Once the rice is cooked, remove from heat and cover with a damp cloth, allowing paella to rest for 5 to 10 minutes before serving. Traditionally it was covered with damp newspaper.
Please note: You may also finish it off in the oven for 10 min at 180C/350F/Gas 4; in which case you won’t need to leave it to rest. Simply remove from the hob after simmering on a high heat for 10 minutes (step 4) and place in the oven then serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (812g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 447 (55%)|
|Amt Per Serving||% DV|
|Total Fat 49.7g||66 %|
|Saturated Fat 17.1g||85 %|
|Monounsaturated Fat 24.3g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 164.3mg||51 %|
|Sodium 2170.6mg||75 %|
|Potassium 1295.8mg||34 %|
|Total Carbohydrate 23.5g||7 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 23.4g|
|Protein 62.6g||89 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 810
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