Chicken Paella With Saffron

Instructions

1. Step 1

   Warm the chicken stock over low heat until steaming, then remove it from the heat. Stir in the saffron and let it infuse.

   Timer: 10 min (fixed)

   Ingredients used: 900.0 ml Chicken Stock, 0.2 gr Saffron

   Cookware: saucepan

2. Step 2

   Season the chicken thighs with ⅝ tsp (4 gr) of the salt and all of the black pepper.

   Ingredients used: 6.0 piece Chicken Thigh, 2.0 gr Ground Black Pepper, 4.0 gr Salt

3. Step 3

   Heat 2 tbsp (30 ml) of the olive oil in the paella pan over medium heat. Brown the seasoned chicken on both sides, then transfer it to a clean plate.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: kitchen tongs, paella pan, plate

4. Step 4

   Add the remaining 1 tbsp (15 ml) olive oil, onion, bell pepper, and green beans to the pan. Cook over medium heat until the onion softens.

   Timer: 6 min (fixed)

   Ingredients used: 150.0 gr Green Bean, 15.0 ml Olive Oil, 150.0 gr Onion, 180.0 gr Red Bell Pepper

   Cookware: paella pan, wooden spoon

5. Step 5

   Stir in the garlic and paprika and cook briefly until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 4.0 gr Sweet Paprika

   Cookware: paella pan, wooden spoon

6. Step 6

   Add the grated tomatoes and the remaining ⅝ tsp (4 gr) salt. Cook over medium heat until the tomatoes thicken and most of their liquid evaporates.

   Timer: 5 min (fixed)

   Ingredients used: 4.0 gr Salt, 300.0 gr Tomato

   Cookware: paella pan, wooden spoon

7. Step 7

   Add the rice and stir until every grain is coated in the tomato mixture.

   Timer: 2 min (fixed)

   Ingredients used: 300.0 gr Short Grain Rice

   Cookware: paella pan, wooden spoon

8. Step 8

   Pour in the saffron stock and scatter in the peas. Arrange the browned chicken evenly over the rice, bring to a simmer over high heat, and cook without stirring.

   Timer: 8 min (fixed)

   Ingredients used: 120.0 gr Green Pea

   Cookware: kitchen tongs, paella pan

9. Step 9

   Reduce to low heat and cook without stirring until the rice is tender, the liquid is absorbed, and the thickest part of each chicken thigh reaches 74°C.

   Timer: 12 min (fixed)

   Cookware: paella pan

10. Step 10

    Remove the pan from the heat and let the paella rest uncovered. Scatter with parsley and serve with the lemon wedges.

    Timer: 10 min (fixed)

    Ingredients used: 15.0 gr Flat-Leaf Parsley, 1.0 piece Lemon

    Cookware: paella pan