SPANISH CLASSICS 🇪🇸 ep. 4 - Paella 🥘 FULL RECIPE ⬇️ INGREDIENTS: 1 small whole Cornish hen 1 cup bomba rice 3 cups chicken stock (made from your hen) 1/4 cup olive oil 1/2 spanish onion 2 large cloves garlic 1 pinch saffron (see video) 3 large ice cubes (or 3 tbsp hot water) 1 tsp paprika 1/4 cup crushed tomatoes 1/2 cup romano beans, cut on a bias 1/2 cup pre-cooked garrofón beans, drained 1 sprig rosemary Salt (to taste) INSTRUCTIONS: 1. Ideally 24 hours before making your paella, butcher your chicken to remove the breasts, legs and wings. Season each part generously with salt, and leave them on a wire rack to dry in the fridge overnight. Once you have the carcass from your chicken, you can use it to make a simple chicken stock using the recipe of your choice. You will need ~ 1L of stock for your paella. 2. When ready to make your paella, peel and finely dice your onion and garlic. If not already done, chop your Romano beans on a bias, and remove the garrofón beans from the can. You can also bloom your saffron - I like to place the saffron on ice cubes to bloom slowly, but you can also bloom it in a little bit of warm water. 3. Pre-heat your pan over medium-high heat. Make sure to use a large enough burner, because you need the heat to be distributed evenly around the pan. Add in your olive oil, and add your chicken to the pan skin-side down. Sear your chicken on all sides, until nicely golden all around. From here, I transferred my chicken to a 350F degree oven for ~ 10 minutes to continue cooking. However, if you are outside and don’t have an oven, you can push the chicken to the edges of the pan to continue cooking as you move on to the next step. 4. Turn the heat on your pan down to medium, and add your onions and garlic. Sauté for 1-2 minutes, or until lightly caramelized. Add in your beans, and sauté for another minute. Add in your paprika, and sauté for 30 seconds, or until fragrant. Add in your tomato paste, and stir to coat your vegetables. 5. Turn the heat on your pan down to medium, and add your onions and garlic. Sauté for 1-2 minutes, or until lightly caramelized. Add in your beans, and sauté for another minute. Add in your paprika, and sauté for 30 seconds, or until fragrant. Add in your tomato paste, and stir to coat your vegetables. 6. Turn the heat up to medium-high, and add in your chicken stock, bringing it to a rolling boil. You can also add in your rosemary and saffron at this point (including the water you bloomed it in). From here, evenly distribute your rice around the pan. If needed, you can quickly stir ONCE to help distribute the rice. After this, DO NOT stir your rice. Let the rice cook for ~ 8 minutes over medium high heat. Once you see the rice starting to peak over the surface of the stock, turn the heat down to low and remove the rosemary. If you haven’t done so already, add your chicken back into the pan with the skin-side up to finish cooking (it will also help flavour your rice). You are looking for a final internal temperature of 72 degrees Celsius for your chicken by the time your rice is done. After another 7-8 minutes over low heat, your rice should have absorbed all the liquid, and look relatively dry. 7. To develop the socarrat (the caramelized crust on the bottom of the rice), turn the heat on your pan back up to medium-high for another 2-3 minutes to finish. Keep a close eye on your pan - if you smell any bitter scorching smells, immediately turn off the heat on your pan. Once done, cover with a clean towel for 5 minutes as the rice rests. 8. Serve immediately and enjoy! #paella #spanish #classics #homecooking #Recipe - @thestrongcook