Meat Paella

Main Dishes | Spanish cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Meat Paella

Ingredients

Garlic - 2 cloves
Chicken Broth - 20 fl oz
Green peppercorns - 1½ teaspoons
Olive Oil - 5 fl oz
Saffron - a pinch
Orange Bell Peppers - 2 pieces
Skin-On Chicken Breasts - 5 oz
Chorizo - 5 oz
Veal Tenderloin - 5 oz
Long-Grain Rice - 15 oz
Lemon - 1 piece
Salt - to taste

Step by Step guide

Step 1

Place the peeled garlic cloves in a small dish and roast in a preheated oven at 480°F for 10–15 minutes. Meanwhile, bring the broth to a boil in a pot, add the peppercorns and half of the saffron, and let it simmer on very low heat.

Step 2

Remove the garlic from the oven (leave the oven on), let it cool, place it in a blender, add half a cup of boiling broth and the remaining saffron, and blend everything together. Set the mixture aside for now.

Step 3

In a large deep skillet, heat the olive oil over high heat. Add the sliced bell peppers and cook for about 10 minutes, stirring frequently.

Step 4

Remove the skin and bones from the chicken breast and cut it into pieces. Sprinkle the meat and chicken pieces with salt and add them along with the diced chorizo to the skillet.

Step 5

Continue to sauté, stirring constantly, for another 5 minutes until the meat is slightly browned but still undercooked. Add the rice and mix well with the other ingredients, allowing the rice to absorb some oil. Then evenly spread the mixture in the skillet. Pour the hot broth into the skillet and increase the heat to bring the mixture to a boil. Add the garlic mixture from the blender, stir slightly, flatten it out, and cook for 5 minutes without stirring.

Step 6

Reduce the heat to medium and cook for another 5 minutes without stirring the mixture.

Step 7

Taste the broth and add salt if necessary.

Step 8

Transfer the skillet to the preheated oven and leave it for 7 minutes. During this time, the rice should absorb the liquid. Then remove the skillet from the oven and cover it with a lid, letting the dish rest for 7 minutes before serving. Serve in the skillet, garnished with lemon slices.