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Ingredients
Paella with Chicken
- Ingredients
- 4 Chicken thigh
- 200 grams lean Pork
- 1 small Garlic sausage
- 1 onion
- 1 garlic clove
- 3 small Tomatoes
- Bell pepper (1 small red, yellow and green)
- 200 grams Long grain rice
- 5 Tbsps olive oil
- salt
- peppers
- 4 jarred Artichoke hearts
- 300 milliliters canned Beef broth
- 100 milliliters white wine
- ½ tsp Saffron
- 1 bay leaf
- 1 tsp thyme
- lemon juice
Rinse chicken thighs, pat dry. Cut pork into cubes. Peel onion and garlic and chop finely. Blanch tomatoes, rinse with cold water, peel, quarter and remove seeds. Rinse peppers, halve, and remove core. Cut into 4 cm (1 1/2 inch) long strips.
Rinse the rice. Heat 3 tablespoons olive oil in a large frying pan and cook the chicken thighs about 15 minutes, Add pork and cook 5 minutes. Remove the meat from the pan, set aside and season with salt. Add garlic, onion, bell pepper and drained artichokes to the pan and simmer for 5 minutes, remove.
Pour remaining oil into the pan, add rice and coat. Add broth and wine, saffron, bay leaf and thyme. Cook the rice, covered, over low heat for 10 minutes. Season with salt, pepper and lemon juice. Mix meat and vegetables with the rice and continue cooking 10 minutes. To serve, spoon all onto a large platter and garnish.