Ingredients

Salmorreta
  • 2 ripe tomatoes
  • 1/2 head of garlic
Chicken Stock
  • 1 chicken carcass
  • 1 leek
  • 1 onion
  • 1 head of garlic
  • 1 turnip
  • 2 carrots
Paella
  • 160gr bomba rice
  • 60gr chicken
  • 60gr assorted mushrooms
  • Red bell pepper
  • Green bell pepper
  • 50gr salmorreta
  • 320gr chicken stock
  • White wine or beer
  • Saffron
  • Turmeric
  • Sweet paprika
  • Salt
  • Extra Virgin Olive Oil

Steps

Salmorreta
  • 1
    Roast tomatoes and garlic in the oven at 200 degrees Celsius for 1 hour.
  • 2
    Blend everything with a bit of EVOO and reserve for the salmorreta.
Chicken Stock
  • 1

    Sauté the carcass on high heat.

  • 2

    Add vegetables in mirepoix.

  • 3

    Cover with white wine or manzanilla, sauté, then reduce to low heat and cover with water.

  • 4
    Cook covered for an hour and a half, then blend and strain, reserving the broth.
Paella
  • 1
    Dice the ingredients.
  • 2
    Soak the saffron in the broth (at least 30 minutes).
  • 3
    Heat the paella pan with EVOO on high heat.
  • 4
    Add the chicken and sauté, once browned add mushrooms and peppers.
  • 5
    Add a teaspoon of sweet paprika and another of turmeric, sauté.
  • 6
    Add 2-3 tablespoons salmorreta and cook for 5 minutes.
  • 7
    Cover the base of the paella with white wine or beer.
  • 8
    Let the alcohol evaporate and add the broth.
  • 9
    Once the broth begins to boil, add the rice evenly across the paella.
  • 10
    Cook for 4 minutes on high heat, then reduce to low and cook for 15 minutes.
  • 11
    Cover with a cloth for a couple of minutes and it’s ready to eat!
  • Chicken Paella Kulinarea
  • chicken paella steps