Hola amigos!
Spain’s most famous dish and Spain’s most famous red wine, Rioja, come together for your ultimate taste of Spain celebration. As part of my collaboration with Barón de Ley Rioja wines I paired seamlessly the intense flavours and creamy texture of the paella with the fresh fruit in the Barón de Ley Rioja Reserva. It’s the perfect match!
You can find Barón de Ley Rioja wines in specialised shops and retailers in UK, Germany, Nordic countries, North America, Japan... and over 50 countries around the world. Enjoy responsibly!
To discover more recipes in our Sabores de España series visit: www.barondeley.com/thespanish...
Ingredients (serves 4):
4 chicken legs
120ml extra virgin olive oil
1 red pepper
200g mange tout
1 tomato, grated
6 garlic cloves, finely chopped
0.4g saffron
1 tbsp smoked paprika
Salt to season
440g Spanish rice
2 litres chicken stock (Check out Omar’s delicious chicken stock recipe here: • ROASTED CHICKEN STOCK ... )
METHOD
Step 1: Infuse the saffron in the chicken stock. Keep warm over the lowest heat.
Step 2: Place your paella pan over medium heat with the olive oil and fry the seasoned chicken legs for 10 minutes until lightly browned. Add the peppers and fry them with the chicken for a further 5 minutes so all sides are caramelised. Stir in the mange tout.
Step 3: Add the garlic, closely followed by the smoked paprika and grated tomatoes, cook for about 2 minutes until the oil starts separating from the tomato paste. Add the rice and stir all together for a couple of minutes, making sure the rice gets coated with the oil and sears.
Step 4: Carefully add the hot stock to the pan and give it a good stir, distributing the rice evenly. Taste the stock and adjust seasoning if necessary. Cook on high heat for 10 minutes. Reduce heat to medium and continue to cook for 8 minutes without stirring. Finally, let it rest off the heat for 5 minutes before eating. Salud!
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Gracias amigos,
Omar Allibhoy | The Spanish Chef xx