Rice is a wonderfull ingredient, and Spanish cooks transform it into an array of dishes from simple comfort food to grand feasts to be shared on special occasion. There is something for every taste and every moment.
For those who are already experienced, this recipe has no secret, but for those who are starting with this rice, I will say that I consider it essential to prepare paella several times to catch the “trick” of perfect paella.
One of the most important parts of a good paella is “sofrito”. It is the base that gives flavor and should be composed of tomato and onion, at least.
You have to let it fry for a few minutes until the tomato is reduced and the onion softens, it is that moment in which the “sofrito” is well done.
You will need:
- 400-500 g of chicken (thighs and breast with bone, optionally wings)
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