Ingredients
Scale
- 3–4 garlic cloves
- saffron
- pinch of salt
- 4 chicken thighs
- 4–5 tbsp. olive oil
- 1/2 green pepper
- 1 red pepper
- 3–4 tbsp. tomato passata
- 1/2 tsp. pimentón
- salt, pepper
- 2 oz. (60g) lima beans (garrofón)
- 2 cups (480ml) water + some more for adjustment
- 6–7 oz. (175-200g) paella rice
- 2 oz. (60g) peas
Instructions
- Peel the garlic cloves and cut into small pieces. Add to a mortar with a pinch of salt and some saffron threads. Grind until you get a paste. Set aside. Chop the onion, red and green pepper into small cubes. Hold some of the red pepper back for decoration.
- Add 2-3 tablespoons of the oil to a paella pan (paellera) or a regular pan and heat up to medium-high heat. Add the chicken and fry just slightly, so it gets some color from all sides – it does not have to be cooked completely. Take the chicken out of the pan and place on a plate.
- Add add another 1-2 tablespoons of oil to the pan, the chopped peppers and onion and fry for couple minutes. Add the garlic paste let it fry a bit – be careful, don’t burn it. Add the tomato passata and pimentón. Let cook for 1-2 minutes. Add the water and stir. Season with some more salt and pepper if needed. Add the lima beans and chicken to the pan and bring everything to a boil and let cook for about 5 minutes.
- Add the rice and stir until everyhing comes to a boil again. Reduce the heat and let simmer for about 15 minutes – add some more water for adjustment if you see it is gone too fast. Add the peas and let simmer for 5 more minutes. The water should be sucked up by the rice and it should be cooked but not too soft. Decorate with the remaining pepper and serve in the pan with some lemon wedges.
Notes
- ¡Buen provecho!
Nutrition
- Serving Size: 2