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Chicken and corn paella because…who knows, maybe you’re allergic to sea fruits or you simply don’t like them! That’s when chicken, once again, comes in handy!

Ingredients for 6 serves
2 tablespoons olive oil
a big white onion, finely chopped
3 cloves of garlic cut in fine slices
1 Chorizo cut in thin slices
500g chicken breast cut in chunks
200g peas
200 carrots cut in cubes
½ red pepper
½ green pepper
½ yellow pepper
1 can of corn
300g Arborio rice (risotto rice)
5 grams of saffron
1 liter chicken soup
salt and pepper to taste

Heat the paella pan or a regular frying pan, and when it’s hot, put the olive oil in and soak in the onion and the garlic until soft, in medium heat for about 1 minute, stirring often. Add chorizo slices, chicken breast chunks and stir. When the chorizo and the chicken are fried, put the rice in, mix and fry them all together for 1 minute or until the rice becomes translucent. Add the saffron to the hot soup and stir well.

Add 1/4 of the soup in the pan and leave everything on the fire until the soup is almost absorbed, about 4-5 minutes at medium heat, stirring often. Add pepper cubes, peas, carrots, chili corn. Mix, fill up with soup again, and put everything at high heat. Season with salt and pepper to taste.

Continue to add chicken soup, little by little without mixing too much, until the rice is boiled. When the paella is ready, cover it with a clean kitchen towel and leave it for 10 minutes so that the rice absorbs all the liquid, or put it in the oven at 200 ° C for 10-12 minutes.

Decorate Chicken and corn Paella with chopped greens. You can also add lemon slices.