Paella Today with Poultry

1. Wash the vegetables and cut them into bite-sized pieces. The pimientos de padrón (fried peppers) remain whole. Cut the onion and garlic cloves into small cubes. Cut the mushrooms (not an ingredient that you really need to put in) into slices. Cut the Serrano ham (also a can and not a must ingredient) fresh from the leg. Halve the cherry tomatoes. Cut the chorizo ​​into tiny cubes.
2. Now start to heat the paella pan with olive oil over medium heat. First put the rice in here and roast it a little. Then take it out again. Now put the chicken breast fillets that you cut into bite-sized pieces in the paella pan. Lightly brown with 2 Ess. Olive oil. After about 30 minutes, take the poultry pieces out of the pan and set them aside.
3. Now, one after the other, add the paprika, onion and garlic to the pan and fry them with a little olive oil until golden brown (no salt or pepper, as the vegetables have enough flavor of their own). Then add the chorizo ​​cubes. They serve as the standard seasoning and are a must in paella. Now add all the other remaining ingredients (except herbs and saffron) and finally the fried rice. Heat all the ingredients really well and then deglaze with wine.
4. If the wine is “overcooked” add half of the chicken broth. Let this now reduce completely (on the highest heat). Then all the herbs and saffron are added. Bring to the boil again with the rest of the broth and round off with the juice of a lemon. When the broth has boiled down completely, the paella is ready. If you like, you can now add a little fresh chili that gives the paella a little pep.
5. The paella now needs 15 minutes until it is ready to be served. Simply place the paella pan in the middle of the dining table and serve with lemon quarters. Add a dry red country wine and everything is fine. Good Appetite !!!

Bon appetit and culinary greetings your Biggi ♥