Spanish chicken noodle paella
Spain on a Fork · ♥ 681 likes · 6.6K views · 8 min video
Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 600 ml chicken broth
- 0.17 g saffron threads
Add the chicken broth to a saucepan with the saffron threads and heat over medium heat.
Saffron broth
- 60 ml extra virgin olive oil
Heat a 12 inch (30 cm) paella pan over medium heat and add the extra virgin olive oil.
Paella pan and the chicken
- 2 whole boneless chicken breasts
Pat the chicken breasts dry on paper towels, cut into 1 inch bite-sized pieces and season with sea salt and freshly cracked black pepper.
- sea salt
- freshly cracked black pepper
Add the chicken to the hot oil in a single layer and fry 2 minutes per side until lightly browned, without cooking through.
- 1 whole onion
- 1 whole red bell pepper
- 6 cloves garlic
In the same pan at the same heat, add the chopped onion, red bell pepper and garlic and stir continuously for about 4 minutes until lightly sauteed.
- 2½ g sweet smoked Spanish paprika
Add the sweet smoked Spanish paprika and mix in quickly; left in a hot pan it turns bitter.
- 120 g tomato sauce
- sea salt
- freshly cracked black pepper
- 225 g noodles
Add the tomato sauce, season with sea salt and black pepper, mix and simmer about 3 minutes until slightly thickened.
Add the noodles and stir continuously for about 3 minutes until lightly sauteed.
Return the chicken with any juices, pour in the simmering broth and give one final mix to distribute everything. Do not mix again or the pasta releases its starch and loses its texture.
Simmer 11 to 13 minutes until all the broth is absorbed and the noodles are just cooked through.
Remove the pan from the heat, cover with a dishcloth and rest 2 to 3 minutes so the trapped steam finishes the pasta.
Resting under a cloth and garnishing