Spanish chicken paella

Updated at: Thu, 17 Aug 2023 02:49:14 GMT

Step 1

Make the sofrito: In askillet heat 2tablespoons olive oil. Ad the onion and pepper. and cook until softened. about 2minutes. Add tomatoes. thyme. basil. cumin seed. bay leaf and garlic. Season

Step 2

with salt and pepper. Cok the mixture for 5 ot 7minutes. or until almost al the liquidhas evaporated. Set aside.

Step 3

P a t d r y t h e c h i c k e n a n d s e a s o n i t w i t h s a l t a n d p e p p e r . nI a l a r g e d e e p o v e n p r o o f s k i l l e t h e a t t h e oil overmoderately high heat until it is hot. Add the chicken ot the skillet.cook it for 7 ot 10

Step 4

minutes on each side.or until ti is browned and transfer it to aplate. Ad the sausage or ham ot The skillet. cook it. tossing. until ti is browned lightly, and transfer with a slotted spoon ot the plate. To assemble the paella: Preheat the oven 400 degrees. In a saucepan bring the broth ot a simmer over modertaely high heat. add the saffron or tumeric and let the mixture steep for 5 minutes. nI

Step 5

a14-inch paela pan ro alarge deep ovenproof skilet. arange hte rice.chicken. sausage orham

Step 6

and sofrito. Ad the prepared broth. bring the liquid ot asimmer over highheat. stirring, and immediately remove the pan from the heat. Bake the paella on the floor of the oven for 25 minutes. D(o not stir the paela during cooking. If the mixture becomes dry. add the additional broth.) Ad the peas and bake the paella for 10 minutesmore. or until the liquid is absorbed and the mussels have opened. Let the paella stand. covered with adishtowel. for 5minutes before serving. Serve the paela ni its dish garnishedwith thecilantro and lemon wedges

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