Luvian Chicken And Saffron Paella
Luvian Chicken And Saffron Paella
A practical Luvian Chicken And Saffron Paella recipe with measured ingredients and a step-by-step method. Ready in about 50 minutes.
Total time: 50 minutes
Ingredients
- 100Ml/3 1/2Fl Oz Extra Virgin Olive Oil
- 4 Garlic Cloves, Finely Diced
- 2 Large Onions, Finely Diced
- 4 Mixed Peppers, Cored, Seeds Removed And Finely Diced
- 8 Ripe Tomatoes, Cored, Seeds Removed And Roughly Chopped
- 2 Thyme Sprigs
- 1 1/2 Tbsp Nora Pepper Paste Or Tomato Puree
- 1 Bay Leaf
- 1 1/2 Tbsp Mild Smoked Paprika
- 4 Free-Range Chicken Thighs, Skin On And Boneless
- 3 Garlic Cloves, Lightly Crushed
- 1 1/2 Tbsp Olive Oil
- 1 Tbsp Mild Smoked Paprika
- 3 Thyme Sprigs
- 600Ml/20Fl Oz Brown Chicken Stock
- 600Ml/20Fl Oz Shellfish Stock
- Small Pinch Saffron
- 75G/2 3/4Oz Smoked Pancetta, Diced
- 400G/14Oz Paella Rice
- 4 Piquillo Peppers, Torn In Half
- 4 Medium Tiger Prawns, Whole Shell On
- 12 Seasonal Clams, Such As Palourde, Scrubbed And Debearded
- Sea Salt And Freshly Ground Black Pepper
- 3 Free-Range Egg Yolks
- 3 Garlic Cloves, Minced With Sea Salt
- 40Ml/1 1/2Fl Oz Sherry Vinegar
- 2 Tbsp Oloroso Sherry
- 125Ml/4Fl Oz Extra Virgin Olive Oil
- 200Ml/7Fl Oz Light Olive Oil Or Light Rapeseed Oil
- Sea Salt And Freshly Ground Black Pepper
- Olive Oil, For Drizzling
- 1/2 Lemon, For Squeezing
- Warm Crusty Bread
Method
- In a saute pan, heat the virgin oil over a medium heat. Add all the ingredients for the emulsion and cook for 15 minutes on a medium heat.
- Strain the cooking liquid and return to the pot. Add the chicken thighs and the thyme sprigs and simmer over a medium heat until the chicken is tender and falling off the bone.
- Remove the chicken from the pan and set aside. Strain the cooking liquid through a fine sieve into a saucepan and discard the solids.
- Place the cloves in a small pan and warm over a medium low heat. Remove from the heat and add the oil, paprika and thyme sprigs. Heat over a medium heat for 10 seconds then stir in the chicken stock and stock. Bring to a boil and add the saffron. Simmer for 10 minutes until the