Recipe of Meat Paella

Ingredients:

• ½ teaspoon seasoning Dani with saffron
• 3 ¼ cups of meat Paella Broth Gallina Blanca
• 1 ½ cups uncooked Bomba Rice La Fallera
• 6 ounces Redondo Iglesias Chorizo Bellota Sarta cut into 1/4-inch-thick slices.
• 1 tablespoon Las Valdesas extra virgin olive oil arbequina
• 1 cup  IBSA Organic Green Peas
• 1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• ½ teaspoon black pepper
• 1 ½ teaspoons salt, divided
• ¾ cup chopped yellow onion
• 1 small red bell pepper, finely chopped
• 4 small garlic cloves, minced (1 tablespoon)
• ½ teaspoon of "La Vera" smoked sweet paprika
• 1 (14 1/2-ounce) can diced tomatoes, undrained
• Chopped fresh flat-leaf parsley
• Lemon wedges

Instructions:

1. Stir together the seasoning Dani with saffron and 1/4 cup of the meat broth in a small bowl.
2. Heat oil in a Paella pan (30cm) over medium-high. Add Redondo Iglesias Chorizo Bellota Sarta; cook, stirring occasionally, until lightly browned, about 2 minutes. Using a slotted spoon, transfer chorizo to a plate lined with paper towels; reserve drippings in skillet. Add chicken, pepper, and 1 teaspoon of the salt to pan; cook over medium-high, stirring occasionally, until lightly browned but not fully cooked, about 7 minutes. Using slotted spoon, transfer chicken to plate with chorizo. Do not wipe paella pan clean.

3. Add onion and bell pepper to skillet; cook over medium-high, stirring occasionally, until tender, about 5 minutes. Stir in garlic and smoked sweet paprika; cook, stirring constantly, until fragrant, about 1 minute. Stir in tomatoes and rice; cook, stirring constantly, until liquid is almost fully absorbed, about 2 minutes. Carefully stir in Dani saffron mixture and remaining 3 cups broth and 1/2 teaspoon salt; bring to a simmer over medium-high.

4. Return Redondo Iglesias chorizo sarta and chicken to paella pan, stirring lightly to partially cover with rice; sprinkle mixture with IBSA peas (do not stir peas in). Cook, uncovered and undisturbed, over medium-low, rotating skillet occasionally to evenly distribute heat, until chicken and rice are tender and liquid is almost fully absorbed, about 20 minutes.
5. Remove from heat; cover and let stand at room temperature until liquid is fully absorbed (5 minutes approx.)
6. Garnish with parsley and lemon wedges.

Buen provecho!