Pumpkin, pepper and chicken “paella del senyoret”

1. Ingredients (2 people)

  • 35 cm diameter paella.
  • 40 ml of olive oil.
  • 2 thighs (250 g) of chopped chicken.
  • 1/2 green of chopped pepper.
  • 300 g Pumpkin.
  • 1 minced garlic.
  • 1 small poon of sweet paprika.
  • 1 grated tomato.
  • 200 g Albufera Rice purchased at Consum.
  • 1.4 l Chicken or vegetable broth.
  • 1 tablespoon of food coloring or 16 strands of infused saffron.
  • Salt.

2. Elaboration

We putt he olive oil in the paella and we turn on the heat. We fry the pumpkin and the pepper, and remove them from the paella. We fry the until it is golden brown. We then add the vegetables again. We fry the garlic and the paprika, and integrate everything. Next, we fry the tomato, and we put some salt. We add the broth and the coloring or saffron. When it starts to boil, we add the Albufera rice, and spread it throughout the paella. After 5 minutes of cooking, we taste the broth and add some salt if necessary. The rice will be cooked over high heat for the first 8-10 minutes, and it is lowered little by little until the 15-16 minute. From this moment on, there should be no more broth in the paella, and the intensity of the fire has to be raised again to make the “socarrat”. In the 18-20 minute the fire must be put out. The rice has to cool off fo 5-10 minutes and it is ready to enjoy.

Sembramos #culturadearroz


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