Summary

Ingredients

• 1 kg rice (paella rice e.g. from La Bomba) or risotto rice
• 1 ½ kg chicken wings
• 0.5 kg ½ chicken breast
• 2 liters water
• 0.3 liters olive oil, extra virgine = extra virgin olive oil
• 3 tomato (s)
• 3 red pepper (s)
• 2 bell peppers, yellow
• 2 large onions
• 3 carrot (s)
• 2 lemon (s)
• 1 bulb garlic approx. 5 cloves
• 1 bunch parsley
• 1 ½ teaspoon, leveled caraway seeds
• 2 carnation (s)
• 2 teaspoons, heaped paprika powder, better pimentón, lightly smoked, not 80;de la Vera81;
• 1 ½ teaspoon saffron
• 2 cubes chicken broth, better homemade broth or fish stock
• salt and pepper

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Instructions

1. You need the following equipment: paella pan approx. 55 - 65 cm in diameter, 2 spatulas, hand blender or mixer.
2. Season the chicken wings and the diced breast (approx. 2.5 cm) with salt, pepper and paprika. Score the tomatoes, scald briefly, then peel. Cut the fruit perpendicular to the stalk and cut out the stones and water with a teaspoon, coarsely cut the pulp. Peel the peppers too (but it`s too time-consuming for me). Cut the yellow peppers into bite-sized pieces. Roughly chop the red peppers, carrots and onions, which will be pureed with the tomatoes later anyway. Peel all but six cloves of the garlic. Pluck the leaves from the parsley. Mortar the cumin and cloves.
3. Heat the olive oil in the pan. Fry the chicken wings with 6 cloves of garlic with the skin on (it won`t turn brown so quickly). A little later add the chicken cubes. The garlic must not turn brown, take it out first. Put the meat in a large bowl. Throw away the garlic.
4. Fry the red peppers, carrots, onions, tomatoes, and the rest of the garlic in the same oil until the carrots are tender. Then transfer to another bowl. Add the caraway seeds, cloves, paprika powder, broth, parsley and saffron to the bowl. Puree everything well, season with salt and pepper if necessary.
5. In the same oil in the pan, fry the rice for 3 to 4 minutes, stirring constantly, then add the vegetable puree and fry for 3 more minutes, also stirring. Set the burner or stove to the lowest setting. Spread everything evenly in the pan.
6. Put in the meat and the yellow peppers and first add 1 liter of water. When everything is creamy, add the second liter of water. Season everything to taste beforehand, possibly dissolve the broth in the second liter of water. After approx. 15 minutes the rice should be ready, if not add water again (of course only if there is none left, it always depends on the power of the burner and the rice). At the end there should be some liquid left to prevent the paella from drying out. In general, you can`t (don`t have to) stir the paella for the last 5 to 10 minutes in order to obtain a small, roasted sediment. However, this is dangerous if the burner has a lot of power.
7. Garnish the paella with lemon wedges and cover with a lid or aluminum foil and leave to stand for 5 minutes. The rest of the liquid should now be absorbed and the paella should have a rather creamy consistency, similar to a risotto, but not quite as creamy.
8. Optional or variations:
9. Proceed with rabbits in the same way as with chicken wings.
10. With artichokes, sauté them.
11. With fish: it should be roughly cubed, preferably hake, perch or cod, and it should be firm. Fry the chicken briefly, then simmer for about 8 minutes at the end.
12. Seafood: same as fish
13. Prawns (pre-cooked, antennae cut off): Like fish, but only put on top at the very end, then fry beforehand.
14. Mussels: pre-cook, put on top at the end.
15. Peas, beans or other vegetables to taste.