In a paella pan or large skillet, heat the olive oil over Medium/Medium-High heat. Add the prawn shells and brown to extract their flavor, stirring occasionally, approximately 5 minutes. This step is optional, but it adds a lot of flavor.
Remove the shells with a slotted spoon and discard. Add the chicken to the flavored oil and cook only until no longer pink, approximately 3 to 4 minutes.
Remove the chicken to a clean bowl using a slotted spoon. Add the chorizo and cook just until the edges are brown on each side, approximately 2 to 3 minutes.
As the chorizo nears completion, add the garlic and cook for 30 seconds to 1 minute.
Add the rice to the oil and stir around to soak up the flavored, red hued oil.
Spread the rice and chorizo into an even layer,
then add the chicken in an even layer,
and the green beans.
Place ingredients for the best final presentation. Add the stock and water in a circular pattern to not disturb the rice and ingredients. Crush the saffon and sprinkle over top the stock.
Finally add the roasted piquillo peppers.
When the liquid is simmering along the edge, reduce the heat to Medium-Low and cook undisturbed and uncovered for 25 minutes. If the liquid is gone, add small amounts of hot water in a circular fashion to keep the bottom from burning. Do not stir! After 25 minutes, test a few rice grains from the edge for doneness. The rice should be toothsome and flavorful, but not hard and bland.
Increase the heat to Medium/Medium-High, cooking covered for 10 minutes. After 5 minutes, uncover and add the prawns in an appealing manner, then cover and finish cooking.
When done, remove from the heat and leave covered for 5 minutes. Serve and garnish with chopped parsley and a little smoked paprika, if desired.
Enjoy!
Last night I tried my hand at making Omurice – the popular Japanese dish that is…
Tonight I am making a delicious Thai dish, Swimming Rama, also known as Swimming Angel…
Leave A Comment