Paella Valenciana

Ingredients for 4 servings:

• 1 chicken(s)
• 5 onions
• 2 cloves garlic
• 5 tomatoes
• 3 bell peppers
• 1 can green peas
• 1 can of beans (sharpened beans)
• 500 g fish (turbot)
• salt and pepper
• Saffron
• Broth, cubes
• Crabs or crab tails
• 2 cups oil
• 2 cups rice

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

A 70s recipe

You actually need a paellera, but in a pinch, a wide roasting pan will do, in which you heat two cups of oil until very hot. Sear the chicken, cut into pieces, on all sides. Once browned all over, transfer it to a platter and fry the chopped bell peppers in the same oil. Add them to the chicken, then brown the onion and add the peeled tomatoes. Return everything to the pan, add the rice, and for every cup of rice, add three and a half cups of stock. Add the crushed garlic, broad beans, peas, salt, paprika, saffron, and the chopped turbot. When the rice is cooked, add the crayfish tails or crab. The finished dish is served tied with napkins and served with a light red wine.