This meat feast paella is a take on the traditional Paella Valencia, replacing the rabbit used in this dish with chicken thigh for a chicken, pork and chorizo version. It is a perfect recipe for those who do not enjoy the usual rabbit or seafood present in traditional paella recipes.
The ‘store cupboard’ part comes from its use of long grain rice instead of the harder to find calasparra rice, although either can be used perfectly fine in the recipe. The dish can be made in a 30cm paella pan, a large frying pan or wok.
It was created as part of The Great Gusto: A Spanish Culinary Contest which allows bloggers to win a trip to Barcelona by creating a Spanish recipe and featuring it on their blog.
Meat Feast Paella
Serves: 4 – 6
Time: 15 minutes prep, 45 minutes cooking
- 2 Diced Chicken Thighs – Boned & Skinned
- 200 Grams Diced Chicken Breast
- 150 Grams of Diced Pork Loin
- 150 Grams of Chorizo
- ½ a Red Pepper
- ½ a Green Pepper
- 1 Medium Onion
- 10 Green Beans
- 1 Clove of Garlic
- ½ tin of Chopped Tomatoes
- 1 Glass of White Wine
- 2 Chicken Stock Cubes
- 1 pinch of Saffron
- Salt to Taste
- Extra Virgin Olive Oil
- 75 grams of rice per person; 300gm for 4, 450gm for 6
Oil your pan and then over a medium heat, add the diced chicken breast, thigh and pork. Fry until golden.
Add chopped onion and peppers, frying until soft.
Add chorizo and garlic; fry until all ingredients are nearly cooked.
Add ½ a tin of tomatoes, 1 chicken stock cube and 1 glass of white wine. Cook until wine has reduced.
Once the wine has reduced pour in the rice; if using Paella rice wait until rice is translucent, if long grain cook for around 30 seconds. Stir well.
Add boiling water – this should cover all ingredients and come near the top of the paella pan. If using a frying pan then cover water around 1cm off ingredients.
Add remaining stock cube, saffron, and salt. Cook on a low to medium heat until water is reduced, stirring very occasionally.
Cook until water is fully absorbed. Test the rice, if it needs longer add more water. The water should be fully absorbed for serving, with the rice cooked.
Add green beans and a couple of peppers around the pan 5 mins prior to serving.