gastronome
Paella de pollo

Paella de pollo con alcachofas y oloroso, from The Moro Cookbook. (That's rice with chicken, artichokes and oloroso, to you and me.)

I served this as a main course alongside an arugula salad with sherry-shallot vinaigrette. It's unusual for the paellas I already knew in that it contains no saffron and no seafood. I made mine with vegetable stock, so that I could divide the dish into two pans - one with chicken and one without, but I'm sure it would be super-taste with a nice dark chicken stock, too. I served grilled prawns and lemon-sauteÚd onions as well, for those who REALLY needed their seafood or an extra hit of onion.

This richly flavored rice dish is the perfect excuse to go out and find a decent bottle of old, and therefore not too sweet, oloroso and reward yourself with a tipple when you return.

Serves 6 as a starter, 4 as a main course
6 tbsp olive oil
350g boned and skinned chicken, cut into 2cm cubes
2 large Spanish onions, finely chopped
3 large globe artichokes
6 garlic cloves, finely chopped
250g calasparra (paella) rice
150ml medium to dry oloroso or old dry amontillado sherry
800ml hot chicken stock (or veggie stock!)
1 small bunch fresh parsley, roughly chcopped
4 grates of nutmeg
1 lemon, in wedges
sea salt and pepper

Heat a paella or frying pan over medium to high heat and add 2 tbsp of olive oil. When hot, stir-fry the chicken for 2 minutes or until fractioanlly rare in the middle. With a slotted spoon remove the chicken and put to one side. Add the rest of the olive oil and the onions and soften over a medium heat for 20 minutes, stirring now and then. Meanwhile, prepare the artichoes. Cut each in half and each half into eight wedges. Add the artichoke to the softening onion along with the chopped garlic and cook for another 10 minutes or until the onions nad garlic have some colour and sweetness. Stir in the rice and coat in the oil and vegetables for 1 minute. (Up to this point, everything can be cooked in advance. The next stage should be started about 20 minutes before you wish to eat.)

Turn the heat to medium/high, and add the sherry. Cook off some of the alcohol for a minute, then add the stock. Bring to a gentle boil, season well at this point, then add half the chopped parsley and the nutmeg. Simmer for 10 minutes or until there is still enough stock to cover the rice. Spread the chicken evenly over the rice and then push each piece under the juice. Gently shake the pan to help prevent it sticking and turn the head down to medium-low. Cook for 5 more minutes, or until there is just a little liquid left at the bottom of the pan. Turn off the heat, cover tightly with foil, and let the rice sit for 3-5 minutes before serving. Serve with the rest of the parsley on top, a salad, and the lemons.

Posted by shock on June 20, 2004 | TrackBack
Comments

Gracias por la receta del paella!

Posted by: donab on June 21, 2004 3:45 PM
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