Paella is a dish Spanish that uses rice, broth and vegetables and meats that we have available in the kitchen. It is flavored with tomato, saffron, onion and garlic. Although you can prepare paella perfectly in a saucepan current, traditionally cooked in a paella pan, which is a large round pan that is used specifically to make paella.
Four tomatoes 550 grams of grilled chicken, boned and chopped strands of saffron Bay leaves Tomato paste One onion Two cloves of garlic olive oil salt pepper vegetable broth or chicken Spanish rice or other short-grain rice Casserole Parsley.
Preheat oven to 230 degrees Celsius. Cut the tomatoes into pieces of 2.5 cm. Place in a bowl, season with salt, pepper and a drizzle of olive oil and set aside.
Heat a couple of tablespoons of vegetable oil in a large saucepan. Chop the onion and garlic. Saute onion and garlic in the pan for five minutes or until tender. Season to taste with salt and pepper .
Add a tablespoon of tomato paste, a pinch of saffron threads and two bay leaves. Add the two cups of rice casserole Spanish or other short-grain rice. Stir and cover the rice with the mixture.
Gradually add to saucepan four cups chicken broth or vegetable, allowing the rice to absorb the broth gradually. Remove.
When the broth begins to boil, add the chicken pieces to the pot roast. Trozeado Place tomato mixture on rice and chicken and introduces the pan in the oven. Bake for 10 minutes and make sure the rice does not absorb all the broth. If you do, add half cup of water or broth as needed and bake another five minutes. Leave the pan in the oven for a total of 15 minutes.
Remove the casserole from the oven and cook over high heat for five minutes to produce the socarat, or crispy rice traditionally formed the bottom of the pan. Garnish with parsley and serve.