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1
Make cuts along the bones of the chicken drumettes.
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2
Cut the thigh/breast meat into bite-sized pieces, and sprinkle with a little salt.
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3
Peel the tomato and cut into cubes.
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4
Finely chop the onion and garlic.
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5
Coat a frying pan with a little oil, fry the chicken, and set aside on a plate.
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6
Add the olive oil in the frying pan, and saute the garlic until fragrant.
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7
Saute the onion, and when it has wilted, add the rice and stir-fry.
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8
When the rice has become translucent, add the tomato, and quickly stir-fry.
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9
Add the ingredients.
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10
Simmer until it comes to a boil while stirring (medium heat).
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11
When it has come to a boil, turn the heat to low, and add the chicken on top.
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12
Cover with a lid, and cook for 18-20 minutes over low heat.
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13
Turn off the heat, and add the green peppers on top.
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14
Cover with the lid, and steam for 10 minutes.
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15
Sprinkle herb salt and black pepper.
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16
Squeeze lemon juice over the paella and enjoy.
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17
Check the rice if it's done or not, and add water if it's too firm.
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18
The cooking time varies depending on how you cooked it or how tightly sealed the frying pan was.
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19
Cook to your desired firmness and taste, checking from time to time.
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20
The authentic way is to cook the rice al dente.
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21
If you use seafood, stir-fry first, and set aside on a plate.
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22
Add the stir-fried seafood on top of the paella when you steam the rice.
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23
If you cook the seafood together with rice, it will be too firm.
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24
You can cook the paella in a rice cooker after stir-frying the rice.
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25
Add water up to the 2 cup mark.
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26
Add the green pepper later.
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27
Paella in a Rice Cooker- Please refer to this recipe.
