Paella is a Spanish rice dish that originated in its modern form in the mis-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain’s national dish, but most Spaniards consider it to be a regional Valencia dish. Valencians, in turn, regard paella as one of their identifying symbols.
INGREDIENTS
1. Olive oil Ml 90
2. Saffron Grams 1
3. Chicken stock Lt 1
4. Chicken legs boneless Grams 500
5. Salt To taste
6. Black pepper To taste
7. Onion Grams 100
8. 3 bell pepper Grams 100
9. Garlic Grams 45
10. Arborio rice Grams 500
11. Tomatoes Grams 100
12. Green peas Grams 100
13. Red chillies julienne Number 4
14. Bacon Grams 150
METHOD
1. Dry roast the Arborio rice.
2. Remove the rice and add olive oil in the pan, add bacon, cook till crispy.
3. Remove the bacon and add chicken in the same pan.
4. Remove chicken, add onions and saute on medium flame. Add white wine, add garlic and saute until it is a little more than golden.
5. Add bell peppers and saffron. Keep cooking.
6. Add tomato puree and roast it.
7. Then re-add the rice. Keep cooking until it starts touching the pan.
8. Add stock, red chilli, salt and pepper.
9. Cover and cook till rice is cooked.
10. Enjoy hot.
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