Paella Recipe - Spanish Rice Dish from Valencia - LinsFood

Sprinkle the saffron into the chicken stock and leave the stock to simmer.
2½ L hot chicken stock, 1 pinch saffron
Heat the olive oil in your pan over medium high heat and brown the chicken pieces for about 5 minutes.
500 g chicken, 2 Tbsp olive oil
Add the onion, garlic and tomatoes and sauté until soft.
1 medium onion, 3 cloves garlic, 2 tomatoes
Now add the rice and give it a good stir before adding 1.5L of the stock and paprika.
500 g paella rice, 1 tsp sweet smoked paprika
Bring to boil and cook on a high simmer for about 15-20 minutes, stirring occasionally, at which point the rice will be nearly cooked.
Add 500ml more of the stock, the vegetables, chorizos or sausages and seafood, giving it a good stir.
12 green beans, 500 g seafood, 12 large prawns, 3 chorizos or sausages of your choice
Keep cooking for another 10 minutes or so, adding more stock if needed, until the rice is fully cooked as is all the seafood.
Squeeze some lemon juice and add some freshly ground black pepper.
lemons, black pepper
Scatter the parsley all over, arrange the seafood on the rice and serve with lemon wedges.
handful flat parsley

Paella Recipe - Spanish Rice Dish from Valencia