Spanish Chicken Paella recipe from Spain

Paella is Spain's gift to the world, or to be more precise, Valencia's legacy. The history of dish explains how it was first performed in open areas by mixing cooked rice with almost everything from snails to rabbit. The original Valencia Paella is a mixture of rice with meat, snails, eels, vegetables, beans and spices. Saffron is an important ingredient in this dish; the spice gives rice its lovely color and flavor. Any festival or get-together in Spain is an opportunity for a Paella lunch, which is boiled in huge amounts of whole communities. Dish is part of the culture of the city, and there are even Paella contests. 

Another version of Paella story comes from the Arabic account of workers mixing rice with residues from banquets to take home. Notwithstanding the history Paella traveled the world and is now an international court that has broad appeal and demand. The bowl has got many faces and it could be seafood Paella, mixed Paella, Paella Valencia or a simple vegetarian Paella. 

Here is a recipe for Chicken Paella, which is full of flavor and provides a good gourmet lunch. 

You need   

* Olive oil - 2 tbsp 

* Bacon - 2 rash 

* Boneless chicken breast and thigh, - 500 g 

* Onion - 1 

* Garlic - 2 -4 cloves 

* Saffron - ½ tsp 

* Short grain rice - 2 cup 

White wine * - 1 cup 

* Chicken stock - 3 cups 

* Chili Powder - ½ tsp 

* Smoked paprika - slightly more than 2 tsp 

* Bay leaves - 2 

* Corn kernels - ½ cup 

* Green peas - ½ cup 

* Olive oil - 2 tbsp 

* Pepper and Salt 

* Chorizo sausage - 1 

* Cherry tomatoes - about 20 

* Finely minced parsley 

Let us proceed to the recipe -

To prepare the ingredients -

* Cut the chicken to make 2-inch cubes 

* Splint bacon into strips. 

* Julienne the onion and crush garlic. 

* Make thin slices of chorizo sausage and keep. 

* Prick tomatoes with a skewer. 

* Add saffron to chicken stock and heat it. 

If you have a peeler pan, use it, otherwise take a large wok. Let the pan heat up, then pour a tablespoon of olive oil and fry the bacon in it. Hold the bacon aside once it turns golden. Fry chopped chicken in same oil until they are fully cooked and the juice comes out. Once done, take chicken side also. 

Now pour in the remaining oil and stir fry the onion till it is pink. Pipes crushed garlic and paella rice. Spread good to cover the rice with oil. Blend in salt, pepper, bay leaves, wine, paprika, chilies and a table on the heated chicken stock. Then add the stock gradually and stir constantly until there is no liquid and rice becomes soft. This would require cooking for about 35 minutes. Now pipe corn, peas, cooked bacon and chicken. When this is absorbed, put the chorizo sausage and tomatoes. Keep stirring. Garnish with chopped parsley and paprika. 

Relish the combination of rice with different flavors. This is a right which is sure to leave you feeling full. It can be served as a full meal or light fixtures, as bread and salads.