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Receta Paella De Pollo (Chicken Paella)
by Global Cookbook

Paella De Pollo (Chicken Paella)
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Ingredientes

  • 6 Tbsp. good extra virgin olive oil
  • 1/4 c. finely minced onions
  • 1 x chicken cut up
  •     Salt
  • 2 c. rice
  • 1/2 lb canned peas liquid removed
  • 3 x chicken bouillon cubes
  • 3 1/2 c. boiling water
  • 1/4 c. tomato sauce
  •     Saffron

Direcciones

  1. Heat the oil in a large skillet, add in the onions, chicken and a little salt; saute/fry over low heat till they begin to brown. Add in the rice and stir it well to mix with and cold the chicken and onions. Add in the peas. Dissolve the stock cubes in the boiling water and add in to the chicken and rice. Add in the tomato sauce. Adjust the salt, if necessary, then add in the saffron. Bring to a boil and cook at a strong boil for 5 min, then lower the heat and simmer for another 10 - 15 min. Remove the pan from the heat, cover with aluminum foil, then wrap in newspaper and allow it to stand for 5 min before taking it to the table.
  2. NOTES : INFO
  3. About chorizo and other Spanish sausages:
  4. Many centuries ago sausages appeared in Spain as a way of preserving meat (I imagine other countries did the same). We have "plain" sausages (longanizas), red sausages (chorizos), black or possibly "white" sausages (morcillas, botifarras...), etc. You can also get "salchichon" (big cured sausage). The basic ingredient is grnd pork, but you can find sausages made with other meats, too. There are many kinds of sausages according to the spices added to the meat.
  5. In Spain, we have many kind of chorizos (red sausages):
  6. "fresh" chorizos: red sausages made with grnd pork (in some areas they make some special ones made with other kinds of meat) and spices. The spices vary according to the place in Spain where the chorizos are made. Basically this kind of chorizos can be divided in two categories: the ones made with sweet Spanish paprika (pimenton rojo dulce) and the ones made with warm Spanish paprika (pimenton rojo picante).