Paella Valenciana

1. 1

   Cut chicken into serving pieces and saute the pieces in butter with clove of garlic until the chicken is a golden brown on all sides.

2. 2

   Remove and set aside the chicken.

3. 3

   To the juices remaining in the pan, add rice and saute until the rice is golden. Add saffron and hot chicken stock and cook over a very low flame until all the liquid is absorbed.

4. 4

   The rice will be only partly cooked.

* Per serving · 4 servings · Values may vary.

No additional tips available.