Paella Valenciana
Recipe first for 6 people based on Arborio rice with tomato - cooking method pan to boil.
Preparation:
Preparation: Heat the oil in a large, shallow skillet over moderate heat and sear the chicken until brown on all sides. Season with salt and pepper. Add the pieces of green chilli, the peas, the garlic and cook for about three minutes, stirring occasionally. At this point add the tomatoes, beans, prawns and water. Cook uncovered over low heat until chicken is almost cooked through, then about 15 minutes. Add the paprika, saffron and raise the heat until the water boils. Add the rice, stirring to incorporate all ingredients. Cook for five minutes and then lower the heat and keep on the heat for another 15 minutes, until the rice is cooked. Remove from the heat and let it rest for at least five minutes before serving.
Ingredients:
Ingredients: 6 Cl Extra-virgin Olive Oil - 900 G Chicken Breast In Pieces - 500 G Arborio Rice - Salt - Freshly Ground Black Pepper - 2 Green Chilies - 300 G Peas - 4 Minced Garlic Cloves - 3 Sliced Tomatoes - 200 G Cannellini Beans - 24 Shrimps - 150 Cl Water - 2 Teaspoons Paprika - 1/2 Teaspoon Saffron
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