Paella De Setas Y Pollo Recipes

CHICKEN PAELLA - PAELLA DE POLLO

Steps:

• Peel and finely chop the onion, garlic and three or four leaves of rosemary. Also, cut the peppers into strips, the tomatoes into dices and the chicken into small bits.
• Add 2 tbsp of olive oil into a paella pan at medium heat and cook the chicken on it with some salt and pepper for around 12-13 minutes or until the chicken turns golden, stirring occasionally.
• Put the heat at the minimum and keep the chicken into a dish for later on. Add 1 tbsp more of olive oil and the garlic and cook it for 2 minutes. Then, add the onion and cook it for 5 minutes more.
• Raise the heat to medium and add the peppers. Cook everything up for 3 minutes and then put the heat at the minimum to cook them for 7 minutes more.
• Add the tomatoes, raise the heat to medium and cook them for 5 minutes.
• Get the tomato paste, garden peas, some salt and pepper into the pan and cook everything for 5 minutes at the minimum heat.
• Add the chicken to the pan and mix everything. Then, add the chopped rosemary and the pimentón and cook everything for 1 minute. Add a glass of water to cool down the pan and cook for 5 minutes more.
• Now it is time to add the rice into the pan. Stir everything and cook it for 2-3 minutes and then, add the rosemary sprig.
• Raise the heat to medium-high set and add all the chicken broth and the food colourant or the turmeric and cook it for 5 minutes. Then, move the heat to the minimum and cook it for 7 minutes more. To finish with, raise the heat to the medium setting and cook it for 3 minutes. After all these time, leave the paella rest for at least 5-10 minutes.
• Serve and ¡qué aproveche!

PAELLA DE SETAS Y POLLO

Steps:

• Soak the dried mushrooms in hot water to cover. Put the oil in a 12-inch skillet over medium-high heat. When the oil shimmers, add the chicken thighs skin side down and cook them, flipping once or twice, until the skin is deeply browned, about 10 minutes.
• Add the onion and cook, stirring occasionally, until it softens and starts to take on a little color, about 5 minutes. Add the garlic and bay leaf and cook for a minute more, until the garlic is golden.
• Drain the dried mushrooms and add them, along with the fresh mushrooms, to the paella pan; cook, stirring, until the mushrooms have wilted slightly and begun to give up their liquid. Add the chorizo and pimentón and cook, stirring, for 30 seconds more, then add the wine and let it bubble away for a minute or so.Add the tomato puree and cook for 5 minutes, stirring occasionally.
• Add the rice, scattering it across the pan in as even a layer as possible. Add the chicken stock and saffron and season well with salt. When the stock reaches a boil, set a timer for 20 minutes and adjust the heat so the paella cooks at a gentle simmer.
• Check the rice-if it's still crunchy on the top, add a little more liquid and cook for a few minutes longer.When the rice is ready, turn the heat off, let the paella rest for 2 minutes, and serve.