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Meat Paella

Meat Paella


  • Meat paella Master Gift Box¬†ūü•ė
    • ¬Ĺ teaspoon seasoning¬†Dani¬†with saffron
    • 3‚ÄȬľ cups of meat Paella Broth¬†Gallina Blanca divided
    • 1‚ÄȬŠcups uncooked Bomba Rice¬†La Fallera
    • 6 ounces Redondo Iglesias¬†Chorizo Bellota Sarta¬†cut into 1/4-inch-thick slices.
    • 1 tablespoon¬† MasVell¬†Organic extra virgin olive oil
    • 1 cup¬† IBSA¬†Organic Green Peas
  • 1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
  • ¬Ĺ teaspoon black pepper
  • 1‚ÄȬŠteaspoons salt, divided
  • ¬ĺ cup chopped yellow onion
  • 1 small red bell pepper, finely chopped
  • 4 small garlic cloves, minced (1 tablespoon)
  • ¬Ĺ teaspoon of¬†"La Vera" smoked sweet paprika
  • 1 (14 1/2-ounce) can diced tomatoes, undrained
  • Chopped fresh flat-leaf parsley
  • Lemon wedges



  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.


ūü•ė¬†M.Gray's recipe (Food&Wine)
ūüď∑ VeroBM

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