Arroz con Pollo Recipe.

Using the leg and wing portions from a jointed chicken(see previous post), heat a large casserole or a large frying pan with a lid, brown off the chicken portions in a little olive oil. When these are a lovely golden brown, add a finely chopped onion and a couple of sliced garlic cloves, some finely chopped celery, red pepper and carrot, allow to fry until soft and add some slices of chorizo which should start giving off their delicious red oil and smokey taste. You can also add frozen peas or  chopped tomato to bulk out at this stage.

Add 70g paella rice per person and allow to cook for a few minutes, before adding enough chicken stock to cover, then half a teaspoon of smoked paprika and a few strands of saffron and season with salt and pepper. Cover and allow to simmer until most of the liquid is absorbed, then pop a quartered lemon on the top and turn the heat down and cook for another few minutes, hopefully the rice will start to form a slight crust on the bottom (which is my favourite bit), the rice will be cooked perfectly, garnish with some chopped flat leaf parsley.

Delicious with a glass of white Rioja.

7 responses to this post.

  1. Very yummy Marcus! Where is this dish from?

    By the way, hope you don’t mind me linking to your blog in my buddies section on my blog?

    Jules

    Reply

  2. i really like your food pictures and want to invite you to try out tastingspot.com. it’s for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.

    Reply

  3. Excellent recipe today thanks for sharing. I really enjoyed reading today’s post.

    Check out this healthy recipe – Cheese Topped Vegetables

    Reply

  4. Yum! I love the idea of the crust at the bottom.

    Reply

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