Categories: paella, simple

Ingredients

• * 600 grams of Paella Rice
• * 1/2 a boned Chicken (cut in pieces)
• * 2 large ripe tomatoes
• * 2 medium-sized red peppers
• * Black pepper
• * Garlic
• * Parsley
• * A strand of saffron
• * Olive oil
• * 1/2 lemon
• * A sprig each of rosemary and thyme
• * Salt

Directions

1. • Fry the chicken in the Paella Pan with some olive oil. Add about 8 glasses of water, and bring to the boil. Leave simmering for around half an hour.
2. • Remove the Chicken and stock from the Paella Pan. Fry the red pepper, tomato and garlic in olive oil. Then add the rice, stir for a minute and then add the chicken, chicken stock (there should be 6 glasses), the juice of half a lemon, black pepper, parsley, thyme, rosemary, the saffron strands (grinding them first) and salt.
3. • With everything in the pan, turn the heat up to maximum and boil for about 10 minutes. Then lower the heat and leave to simmer for another 10 minutes. After 20 minutes, the liquid should have evaporated. Turn off the heat, and leave to stand for five minutes. You can cover the pan with several layers of paper (newspaper is quite good for this) to keep in the heat and absorb the last of the vapour.

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