“El arroz de las estrellas” – The rice of stars

paelo rice2

Serves 4 / 40 cm. (15.7 inch) Paella pan

Preparation time: 30 minutes
(excluding the chicken stock)
cooking time: 27 minutes

Ingredients for paella rice:

  • 800 ml. ( 4 cups ) Chicken stock (view recipe)
  • 50 ml. (2 soupspoon) Olive oil
  • 400 gr. (14 oz.) boneless chicken, cut into 30 gr. (1 oz.) pieces
  • 1 clove garlic, finely chopped
  • 1 piece (150 gr.) red fresh pepper cut a little
  • 1 piece (150 gr.) Green fresh pepper
  • 2 piece artichoke
  • 2 piece (300 gr.) grated ripe tomato
  • 3 branch chopped parsley
  • 1/2 teaspoon saffron toasted and pounded
  • 2 branch rosemary
  • 3 gr. (1 teaspoon) salt
  • 2 gr. (1/2 teaspoon) Spanish sweet smoked paprika



Heat the chicken stock and allow boiling for 3 minutes. Preheat the oven to
150 ºC/300ºF/ Gas Mark 2.

Heat the olive oil in a paella pan over low heat and fry the peppers and the garlic for 3 minutes stirring. Takeout all vegetables to the paella pan and reserving. Add the chicken and sauté for about 5 minutes until browned all over, then push them to the edge of the pan. Put the artichoke into the center of the pan and cook for a few minutes. Add the grated tomato and fry until all the water they release evaporates, this is a “sofrito de tomate” and after put the paprika and stirring fast for don´t burn the paprika. Add the peppers and garlic.

Add the rice to the pan and cook over low heat for a few minutes, stirring with a wooden spatula, until thoroughly coated and translucent; do not allow the rice to burn. Stir all the ingredients together.
Pour in the hot chicken stock and spread out all the ingredients evenly in the pan. Add the saffron and the rosemary. If you have a timer, set it to 17 minutes. Increase the heat, bring to a boil and cook over very high heat for 5 minutes until the rice rises to the surface of the liquid. Taste and season with a little salt, bearing in mind that the flavors will become more pronounced as the liquid evaporates. Put the paella in the preheat oven for 12 minutes.

Remove the paella from the oven, allow it to rest for 3 minutes takeout the rosemary and serve.

Paella rice is ready.

Bon Appetit.


Sign up to our newsletter!