yammm yamm for the weekend

Paella de pollo y verduras/ Chicken and Vegetable Curry
Ingredients
•¼ cup Spanish olive oil
• 2 pounds organic chicken legs and thighs, cut up
• 3 cups diced seasonal vegetables such as green beans, zucchini, baby squash, cauliflower
• 1 cup seasonal mushrooms
• 1 tbsp chopped fresh garlic
• 1 tsp pimenton (Spanish smoked paprika)
• 1 cup grated fresh tomato
•Pinch of saffron
•4 cups mineral water
•½ cup dry white wine
• 2 cups Spanish bomba or calasparra rice

Preparation

Heat the olive oil in a 15-inch paella pan over medium-high heat. Once hot, sear the chicken pieces on both sides until the skin is golden and crisp. Move the chicken to sides of the pan and add the vegetables and mushrooms and sear until a nice golden brown color. Add the chopped garlic and pimento and cook for 2 minutes. Stir in the grated tomato and cook for 1 minute making sure to scrape up all the browned bits from the chicken. Pour in the wine and let it reduce by half, about 2 minutes.

Return the vegetables and chicken to the pan and pour in the mineral water. Allow the mixture to boil for 2 

minutes to flavor the water. Then stir in the rice. Season to taste with salt and boil for 10 minutes. Do not stir the rice again, as this can cause the rice to cook unevenly.

Crumble the saffron across the top of the paella evenly. Do not stir the rice. Cook for another 5 minutes. Remove the paella from the heat, cover with a clean kitchen towel and let the paella rest for 5 minutes before serving.


enjoy from: goop