Receta De Paella De Pollo Y Setas Recipes

PAELLA DE POLLO Y SETAS (CHICKEN AND SEASONAL MUSHROOM PAELLA)

Steps:

• Before getting started, Andrés points out that you can add some extra vegetables, such as eggplant, zucchini, cauliflower-pretty much anything. Just make sure you sauté the vegetables after the chicken. You can also add chicken livers for extra flavor, or substitute rabbit for the chicken. Or add rabbit to the chicken. In a paella pan, sauté the chicken leg pieces in the olive oil over high heat until brown on all sides, about 4 minutes. Remove and set aside. Add the mushrooms to the paella pan and sauté until they are golden, about 3 minutes. Add the green beans and the garlic, and cook for 3 minutes. Return the chicken to the pan along with the ham. Pour in the wine and allow it to reduce by half, about 1 minute. Add the sofrito and cook for 3 minutes. Pour in the chicken stock and bring to a boil. Crush the saffron and add to the pan along with the bay leaf. Season with salt. Make sure it's just a little salty, because when you add the rice the dish will balance itself out. Add the rice, taking care to spread it evenly around the pan. Cook over high heat, stirring frequently with a wooden spoon, for 5 minutes The rice should float in the liquid in the pan. If it is not floating, add an extra ½ cup stock or water. Reduce the heat to low and maintain a slow boil for an additional 10 minutes, until the liquid is absorbed. (Chef's note: Do not put your finger or a spoon into the paella again or the rice will cook unevenly.) Let the paella sit off the heat for 3 minutes. At this stage, the stock should be absorbed by the rice and there should be a nice shine to the top of the paella. Serve immediately.

PAELLA DE SETAS Y POLLO

Steps:

• Soak the dried mushrooms in hot water to cover. Put the oil in a 12-inch skillet over medium-high heat. When the oil shimmers, add the chicken thighs skin side down and cook them, flipping once or twice, until the skin is deeply browned, about 10 minutes.
• Add the onion and cook, stirring occasionally, until it softens and starts to take on a little color, about 5 minutes. Add the garlic and bay leaf and cook for a minute more, until the garlic is golden.
• Drain the dried mushrooms and add them, along with the fresh mushrooms, to the paella pan; cook, stirring, until the mushrooms have wilted slightly and begun to give up their liquid. Add the chorizo and pimentón and cook, stirring, for 30 seconds more, then add the wine and let it bubble away for a minute or so.Add the tomato puree and cook for 5 minutes, stirring occasionally.
• Add the rice, scattering it across the pan in as even a layer as possible. Add the chicken stock and saffron and season well with salt. When the stock reaches a boil, set a timer for 20 minutes and adjust the heat so the paella cooks at a gentle simmer.
• Check the rice-if it's still crunchy on the top, add a little more liquid and cook for a few minutes longer.When the rice is ready, turn the heat off, let the paella rest for 2 minutes, and serve.