Valencian-style Paella with Chicken

Ingredients

• 800 g chicken drumsticks (8 chicken drumsticks)
• Salt
• Pepper
• 2 onions
• 2 Garlic cloves
• 1 tbsp Rapeseed Oil
• 400 g chopped tomatoes (canned)
• 800 ml meat broth
• 2 pinch saffron strands
• 2 tsp paprika powder (rosemary hot)
• 0.25 tsp Dried thyme
• 150 g sliced beans (or green beans)
• 2 yellow bell peppers
• 1 orange bell pepper
• 200 g paella rice
• 200 g white beans (canned; drained weight)
• 1 Organic lemon

Instructions

1. 1.

   Rinse chicken drumsticks, pat dry, season with salt and pepper. Peel and chop onions and garlic. Heat oil in a large pan or paella pan, brown the drumsticks for about 5 minutes on all sides over medium heat.

2. 2.

   Add onions and garlic and sauté for another 2 minutes. Then add tomatoes and pour in broth. Add saffron strands, paprika powder, and thyme; let simmer for about 45 minutes over low heat.

3. 3.

   Meanwhile trim sliced beans, wash, and cut into diagonal pieces. Halve bell peppers, remove seeds, wash, and dice them.

4. 4.

   Add rice, sliced beans, and diced peppers to the pan, stir, and cook for about 10 minutes over medium heat, then reduce to low heat and simmer another 10 minutes until the broth is almost fully absorbed. Stir occasionally so the rice doesn’t burn. Finally add white beans, mix in, and warm for 2 minutes over low heat.

5. 5.

   Meanwhile rinse lemon hot, dry grate, cut into eighths. Season paella with paprika powder, salt, and pepper, and serve with lemon wedges.