Cook, uncovered, until the rice is almost al dente, 10-13 minutes in a gas oven, 15-20 minutes in electric. Taste for salt and pepper, and continue to boil about 5 minutes, stirring and rotating the pan occasionally, until the rice is no longer soupy but enough liquid remains to continue cooking the rice, about 5 minutes. Pour in the hot broth and bring to a boil. Stir in the rice and coat well with the pan mixture. Add the parsley, cook 1 minute, then mix in the paprika. Stir in the artichokes and tomatoes, and cook on high for about 3 minutes. (Be careful - this will splatter.) Add the green pepper, onion and garlic, and cook until slightly softened, keeping the heat high. Sauté the chicken over high heat until brown (it should not be fully cooked), about 5 minutes, turning once. Heat the oil over fairly high heat in a paella pan measuring 17-18 inches at its widest point (or in a shallow casserole of similar size), over 2 burners if necessary. Preheat the oven to 400☏ for gas, 450☏ for electric. Sprinkle chicken pieces all over with salt. Heat the broth, salt, saffron, and 4 cups water in a covered pot over medium-low heat for 20 minutes, then keep the broth hot over the lowest heat. ![]() Salt and black pepper to taste Directions I box frozen artichoke hearts (already quartered)Ĩ slow-roasted tomato halves, roughly choppedġ tsp Spanish smoked paprika (mild or hot, to taste)ģ cups bomba or Valencia rice, or arborio IngredientsĢ cups chicken stock, homemade or low-sodium canned It is scraped off after the paella is served, and shared with everyone at the table. Chicken paella with slow-roasted tomatoesīased on the method described in Penelope Casas' Paella, which develops a beautiful soccarat - a thin layer of rice at the bottom of the pan that becomes brown and crusty and is considered the best part of the paella. Use them to make paella with any combination of ingredients - veggies, seafood or meatballs - or the creamiest rice pudding. ![]() Valencia, always more affordable, is your rice if you're a more experienced cook it gets softer more quickly, which means that you need to keep an eye on it and measure your liquid carefully.īoth bomba and Valencia are available online here and here. If you're new to paella, this is the rice for you. ![]() So why bother with the Valencia? Which rice is best for which recipe? The better question is: which rice is best for which cook?īomba is a more flexible rice because it can absorb much more liquid, it's hard to overcook bomba. Bomba is the rice prized by chefs in Spain it's the best of the best. When cooked, the grains remain separate and do not stick together. Bomba differs from most rice varieties because it expands in length (most rices, when they absorb liquid, expand in width), and can absorb three times its volume in liquid. It's difficult to grow and harvest, and has a long maturation cycle, which explain its high cost. Though I use both rices for paella, there really are differences between the two varieties.īomba, the more rare and costly, is a Denominación de Origen round, medium-short grain rice cultivated in the L'Albufera region of Spain.
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