If you have an access to paella pan, and made some extra chicken stock you can put it to a fantastic use
Chicken paella for 2 (hungry) people
1 big red pepper
1 big onion
Tomato pure/concentrate 2tbps
Passata/tomato
frito 1cup
Saffron & smoked paprika (you can get away with paella ready seasoning, should be available in migrants shops)
Chicken stock
Half a chix, chopped into bits, bone and all
Paella rice - you can use bomba (if you can find it), if not
arroz redondo will do
Amount of rice will depend on your pan, what you want is one
thin layer covering the pan (one grain thin)
Paella pan (my experience use at least forearm wide pan for two)
Note on the rice - different varieties will need different amounts of liquid/stock, bomba being most absorbent (3.5 volume of liquid to rice), lesser varieties taking roughly 2.5volume
Fine dice veg, sauté on low fire untill sofrito becomes really sweet
Add tomato and tomato pure
Fry some more time, add your spices
Put sofrito aside, wipe the pan, high heat, fry the chicken untill golden brown, mix with sofrito
Clear the pan
Heat up some oil, gently fry the rice (it will help each grain being less sticky, also gives extra flavour - do not skip this step)
Add sofrito and chicken to the rice, add measured volume of stock
High heat, cook without stirring too much for about 6-8min, check seasoning halfway through (I start with each element seasoned so it is easier),adjust salt n pepper
After that we have two options
Either turn the heat to very low, and be mindfull so it doesn't burn
Or put your paella into the 190c oven and finish it there for another 10-12 min
Total cooking time depends on the rice and your stove, shouldn't exceed 16-18min
.
