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Paella with Chicken and Porcini

Paella with Chicken and Porcini

PAELLA WITH CHICKEN AND PORCINI

Serves 2-3

4 Mahy Farms chicken thighs (or similar)

Extra virgin olive oil (EVO)

1 cup Calasparra  or Bomba  rice

1 large onion, finely chopped

3-4 cloves garlic, chopped

20g Gigante porcini , rinsed and soaked (for 20 minutes or longer) in 2 cups of hot water or inchicken  or beef stock  (reserve the liquid)

Pinch Gohar saffron tips

½ cup Sabato passata

3 tsp La Chinata smoked paprika

Sal de Añana spring salt

Freshly ground black pepper

Losada pitted Gordal olives or Losada pitted Manzanilla olives  (optional)

Sabato aioli , to serve

In a small bowl, press the saffron with a spoon (or use a mortar and pestle) with a splash of hot water to release the colour and aroma. Set aside.

Heat some EVO in a paella pan over medium-high heat and sear the chicken for a few minutes. Turn the heat down, add the onion and garlic. Stir for a few minutes until soft.

Add the drained porcini, passata and smoked paprika. Stir for a few more minutes.

Add the rice, stir in the saffron with its liquid, and the reserved stock. Season and bring to a simmer, stirring occasionally until the rice swells and rises – about 10-15 minutes.

If using olives, add them in now. Continue to cook gently without stirring for another 10-15 minutes until the rice is cooked. A crust may form on the bottom of the pan.

Take off the heat and cover with tin foil or tea towels and rest for 10 minutes. Serve with Sabato aioli.

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Sabato


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