Ingredients (serves 4)
400g of Sivaris Bomba rice
1 litre Aneto Valencian Paella Cooking
1 litre Aneto Chicken Stock
1/2 kg of chicken and rabbit or 1kg of chicken
1/2kg red, green and yellow peppers
1/2 litre tomato sauce or fritata
A bunch of garlic
100g green olives
Extra virgin olive oil
10g turmeric (optional)
*32cm paella pan
Lightly cover the base of your paella pan with extra virgin olive oil and place over a low heat. Add meat and season with salt and pepper.
When the meat starts to brown, move it to the outsides of the pan and place the garlic in the centre, followed by the onion and the peppers. Stir fry the vegetables over a low heat, add paprika and keep stirring.
After a few minutes, add the tomato sauce/fritata and mix to combine with the sautéed vegetables and meat. Taste for salt and add more if desired.
Add one litre of Aneto chicken stock and increase heat to high. Then add 600ml of Aneto Valencian Paella Cooking Base and mix gently. Bring to a boil over high heat.
Add the rice to the pan, forming a cross, and top with saffron and turmeric (optional). Stir very gently in outward strokes and keep on high heat for 10 minutes. In the meantime, add the olives.
Keep a close eye on your paella and as soon as the stock has absorbed enough for you to start seeing the grains of rice peeping through, lower heat to minimum and allow to simmer for another 7-8 minutes, or until almost all of the stock has been absorbed. Decorate with strips of piquillo peppers.
Remove from heat and cover with a lid or tea towel. Allow to sit for at least 5 minutes before removing cloth and serving. Don't forget a slice of lemon to garnish!
Well done... your delicious paella is ready to eat!
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