Gaby
Paella started as peasant food, cooked from whatever the land and sea provided. It gained worldwide popularity thanks to tourists who visited coastal fishing restaurants and appreciated the dish’s flavor.
While there are countless recipes for paella, a few essential rules remain. First and foremost, paella should be cooked in a cast-iron skillet. The main ingredient, rice, should be medium-grain. In Spain, specific medium-grain varieties don’t become mushy or sticky, so the rice stays fluffy. You can use parboiled rice from most stores. Thai or wild rice can also work. Don’t rinse or stir the rice while it cooks.
As for the other components of paella, there’s a wide selection. Use meat, poultry, fish, or other seafood. Paella is also delicious with tomatoes, peas, and beans. Use fresh broth for the best flavor.
Most Spaniards consider saffron the most important ingredient. This spice—sometimes substituted with turmeric when saffron is unavailable—gives paella its delicate aroma and golden color. Cook paella in a very hot skillet to develop a crispy crust. The dish is traditionally served right from the skillet.
Here’s how to make chicken paella. Don’t be intimidated by the number of ingredients; the dish is quite simple to prepare.
Break the broccoli into florets. Remove the skin from the chicken legs and cut them in half. Chop the onion, garlic, tomato, and bell pepper. Sauté the chicken, onion, and garlic in vegetable oil in a skillet. Add the remaining vegetables and season with salt and pepper. Prepare half a liter of broth. Add 200g of rice to the vegetables, sauté briefly, then pour in the broth. Simmer the paella for 30 minutes.
