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Paella Valencia de la Huerta (Traditional Chicken Paella)

Paella Valencia de la Huerta (Traditional Chicken Paella) is a traditional Spanish recipe (from Valencia) for classic paella dish of chicken and duck with tomatoes, bell peppers and chorizo in a bean and rice base. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Traditional Chicken Paella (Paella Valencia de la Huerta).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : Spice RecipesHerb RecipesChicken RecipesFowl RecipesVegetable RecipesBean RecipesSpain Recipes



Paella Valencia de la Huerta (Traditional Chicken Paella): A Spanish recipe for a paella dish of chicken and duck with tomatoes, bell peppers and chorizo in a bean and rice base.

Ingredients


4 tbsp olive oil
3 chicken breasts (with skin), sliced into 4 pieces each
3 skinless duck breasts, cut into 5 pieces each
1 red bell pepper, de-seeded and cut into chunks
2 small hot chorizo sausages, skinned and cut into 1.5cm thick slices
2 tomatoes, blanched, peeled, de-seeded and chopped
1 tsp sweet paprika
1 generous pinch of saffron threads
2 rosemary sprigs
1.1l clear chicken stock or water
150g fine (French) beans
150g broad (fava) beans
150g cooked white Spanish beans (alubias) [or substitute haricot beans or butter beans]
150g peas, shelled
300g short-grain paella rice (eg bomba)
coarse sea salt
1 onion, cut into wedges and soaked in cold water for 5 minutes

Method:

Heat the oil in a paella pan set over 2 stove burners or over a pre-heated barbecue. Add the chicken and duck and fry until golden brown all over.

Half-way through cooking the meat, add the red pepper and the chorizo pieces. Stir in the tomatoes, paprika, saffron, rosemary and salt then pour in all the stock. Bring the mixture to a boil, then reduce the heat so that the mixture simmers gently for 15 minutes.

Add the green and the white beans and the peas. Pour in the rice (traditionally this is done in the form of a cross). Mix in the stock (do not stir after this point) and cook over low heat for 15 minutes more.

Increase the heat to high for 1 minutes then take off the heat and set aside for about 6 minutes to rest. Serve with raw onion wedges.