Paella with Chicken

Name: Paella with Chicken
Cuisine: Spanish
Ingredients: 5 tablespoons olive oil; 4 chicken breasts about 900 g (2 lb) with the bone, skinned and patted dry; 1 medium red pepper, seeded and finely diced; 2 cloves garlic, crushed; 1 beefsteak tomato (or 2 large canned tomatoes), peeled and diced; 1 beefsteak tomato (or 2 large canned tomatoes), peeled and diced; 1 litre (1¾ pints) chicken stock; ½ teaspoon turmeric or powdered saffron; ½ teaspoon turmeric or powdered saffron; 350 g (12 oz) long-grain rice (preferably Spanish paella rice); 350 g (12 oz) long-grain rice (preferably Spanish paella rice); 225 g (8 oz) frozen peas; 125 g (4 oz) pimiento-stuffed olives; 1 teaspoon sea salt; 15 grinds black pepper

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

This version of Spain’s national dish comes from Valencia on the east coast. Instead of the traditional shellfish, I have substituted whole stuffed olives, which add a delightful piquancy.

Ingredients

5 tablespoons olive oil
4 chicken breasts about 900 g (2</

Asia
Europe
Israel
Spain
Valencia
Main course
Gluten-free

Method

Heat the oil in a 28-30 cm (11-12 in) paella pan or 25 cm (10 in) frying pan over moderate heat, then add the well-dried chicken breasts and cook for 5 minutes, turning so that they cook to an even gold.

Add the pepper and garlic and cook for a further 5 minutes, until they take on a little colour. Add the tomato and cook, stirring, for a further 3 minutes.

Pour in the st