Valencian paella

    For Paella:
  • approx. 600 g chicken (thighs or wings)
  • pinch of sugar
  • handful of green beans
  • 3 tablespoons tomato puree
  • 2 peppers (green, red)
  • about 1000 ml chicken stock or water
  • 350 g short-grain rice
  • 1 small teaspoon dried saffron (or Spanish paella spices)
  • handful of peas
  • 3-4 tablespoons oil
  • sea salt, white pepper
  • Garnish:
  • large bunch of leaf parsley
  • lemon
    Paella Preparation:
  • Cut meat into largish chunks, season with salt, pepper and pinch of sugar and marinate ideally overnight. Heat oil in a large paella pan from the Culinary Modular System range. Then fry chicken (or rabbit). It should be nicely browned after about 4-5 minutes. Add chopped peppers and beans and fry over medium heat for 2 minutes. Add puree and briefly fry again. Pour chicken stock into pan and gradually add rice with a crosswise motion. Mix everything together and add saffron, which you have left to soak in a little warm water for a while. Wait until chicken stock starts to boil, salt if necessary, and let the paella bubble on low heat for about 20-25 minutes (until most of the water evaporates and the rice is ready). Stir occasionally to prevent burning. Taste the paella towards the end and, if necessary, season, add peas and leave paella in the hot pan.
  • Serve the finished paella with chopped parsley and lemon slices.