Paella (classic)

Name: Paella (classic)
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Cutting beans; 7-10 Tbsp Salt; 2 Chicken legs (approx. 220 g each); 1 (approx. 600 g) Chicken breast on bone with skin; 1 Onion; 2–3 Garlic cloves; 2–3 Branches of rosemary; 5 (approx. 450 g) Tomatoes; 1 can(s) (280 g capacity) large white beans; 3-4 Tbsp Oil; 7-10 Tbsp Pepper; 750 ml Vegetable broth; 250 ml dry white wine; 1 1/2 TSP. smoked Spanish pepper; 2 tin(s) (each 0.1 g) Saffron in threads; 250 g Paella Rice; 7-10 Tbsp Aluminium foil

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Cutting beans
7-10 Tbsp Salt
2 Chicken legs (approx. 220 g each)
1 (approx. 600 g) Chicken breast on bone with skin
1 Onion
2–3 Garlic cloves
2–3 Branches of rosemary
5 (approx. 450 g) Tomatoes
1 can(s) (280 g capacity) large white beans
3-4 Tbsp Oil
7-10 Tbsp Pepper
750 ml Vegetable broth
250 ml dry white wine
1 1/2 TSP. smoked Spanish pepper
2 tin(s) (each 0.1 g) Saffron in threads
250 g Paella Rice
7-10 Tbsp Aluminium foil

Directions

1
Clean, wash and cut the beans into pieces. Put them in boiling salted water and cook for 5-6 minutes. Pour into a sieve, quench and drain well. Wash the meat and dab dry with kitchen paper. Divide legs in joint. Cut both sides of the breast from the bone with a sharp knife, halve
2
Peel and finely chop the onion. Peel garlic and chop finely. Wash the rosemary, shake dry and pluck the needles from the twigs. If necessary put something aside for garnishing. Wash and clean the tomatoes. Grate 2 tomatoes finely, dice 3 tomatoes roughly. Pour bean seeds into a sieve, rinse briefly with cold water and then drain well
3
Heat the oil in a large paella pan, fry the meat for about 12 minutes, turning it all around, season with salt and pepper, remove it from the pan and put it aside. Briefly sauté the onion and garlic in the frying fat while turning. Add rosemary, grated and diced tomatoes, steam briefly
4
Deglaze with stock and wine, season with salt, paprika and pepper, add saffron and bring everything to the boil. Add rice, string beans and bean seeds and mix everything together. Place the meat on top with the skin side facing upwards. Bring to the boil, cover with aluminium foil, carefully pressing down the edge. Cover and cook paella at low to medium heat for about 20 minutes. Remove aluminium foil and cook for another 5 minutes. Garnish with rosemary as desired.
5
Remove 600 g paella and use for the paella tortilla (57763)