paella recipe seafood

 

4 servings can be made in an 8-inch skillet. 

When a recipe isn't provided in metric form, I'm the first to groan, but I have to admit that for this dish, measuring everything in volume is considerably faster, which is fantastic when working with high heat. As a general rule, you should use roughly 100ml of rice per person and 2.5 times as much water. 

INGREDIENTS

Chicken half, cut up into pieces

1-2 tsp. fine salt, 3–4 tbsp. olive oil 

1 cup of green beans or yardlong beans, around 2 inches long; 3 minced garlic cloves; 2 finely diced tomatoes. 

1 teaspoon smoked paprika 

Saffron in generous amounts

400 ml of rice (either Japanese sushi rice, Italian Arborio, or controversially Spanish Bomba/Calasparra) 

1L of water,or chicken stock with rosemary, as desired

STEP 1: Salt and pepper the chicken. Place aside. 

2. Turn on the heat to medium-high in your skillet. When the olive oil is shimmering, add it. Add the chicken; after a few minutes, flip it over so that it can brown evenly all over. 

3. Make room in the middle of the skillet and then add the green beans. Combine with chicken by stirring. Garlic, tomato, and paprika/saffron are added one at a time, clearing a space in the centre of the skillet between each addition. After each addition, stir the mixture. 

4. Add the rice to the skillet and let it toast for about a minute before adding the water or chicken stock. Include rosemary. 

5. Increase the heat to high, and allow the liquid ingredients to come to a boil. Leave uncovered for about 20 mins, until most of the liquid has evaporated and you’re left with a nice crust of socarrat. 

6. Serve immediately.