2 pinches saffron in 1/4 c warm water, let sit 10 minutes
1 bay leaf
1 tsp salt
3 1/2 c chicken stock
3/4 c frozen peas
1 tbsp fresh parsley, finely chopped
Lemon wedges for garnish
Instructions
Pre-heat oven to 400 degF.
In a paella dish or large shallow pan, heat oil over
medium heat and brown chicken on both sides, about
15 minutes. Set aside on plate. Pour off excess oil
and continue to cook sausage, onion, and pepper in
pan until sausage is browned, about 10 minutes.
Add garlic, chili flakes, and paprika, cook for 1
minute, add rice and stir well. Add tomatoes,
water, and saffron/water mixture, and cook for 3
minutes. Add bay leaf, chicken stock, and peas.
Stir well and nestle chicken pieces evenly
throughout the pan.
Bake in oven for 25 minutes. Sprinkle with parsley
and serve with lemon wedges.
Originally Submitted
3/31/2012
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