250 g of rice

350 g chicken cut into pieces

6 lamb chops

50 g shelled peas

100 g zucchini cut in 4

100 g shelled beans

1 roasted red bell pepper, peeled, seeded and cut into strips

1 onion, finely chopped

2 cloves of garlic, minced

1 tbsp. tomato paste

10 cl of olive oil

2 pinches of saffron pistils

1 bunch of coriander

4 sprigs of fresh thyme

85 cl chicken or vegetable stock

salt and pepper


1* In a paella pan over low heat, heat the olive oil and brown the chicken pieces and lamb chops. Remove and set aside.

2* In the same oil, brown the minced garlic and onion.

3* Add rice, stirring until translucent.

4* Moisten with the broth and add the tomato paste. Add spices and herbs.

5* When boiling, lower heat and arrange chicken pieces, chops and vegetables over rice.

6* Cover with aluminum foil and simmer the paella over low heat until the chicken is cooked and the sauce is absorbed.

7* Let the paella rest for 5 minutes before serving.

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