Name: Spring Paella
Prep time: 15 min
Cook time: 60 min
Yield: 6 servings
Ingredients: 6 chicken thigh; 2 tablespoon of flour; 4 tablespoon of olive oil; 2 onion; 5 garlic clove; 400 g of rice; 1 teaspoon of paprika; 2 pinch of saffron; 2 lemon; 1.5 liter of chicken broth; 200 g of green pea (frozen); 50 g of broad bean; 1 stalk of dried dill; 1 stalk of parsley; 1 stalk of fresh mint; salt (according to taste); pepper (according to taste)

Spring Paella

https://www.cuisineactuelle.fr/recettes/paella-de-printemps-214361

Public

Course: Main course

Preparation time: 15 minutes

Cooking time: 60 minutes

Cost per serving: 1,31 €

Energy: 582 kcal / serving

Instructions

1. Season your chicken thighs with salt and pepper, then lightly sprinkle them with flour.
2. Sear your thighs on all sides in a pan with 3 tablespoons of olive oil over high heat for 8 minutes.
3. Place them on a baking sheet lined with a silicone mat or parchment paper. Bake at 180°C for 35 minutes.
4. Peel the outer skin of your onions and finely chop them.
5. Press your garlic cloves to extract the pulp.
6. Zest and juice your lemons.
7. In a paella pan, sauté the onions and garlic in 2 tablespoons of oil over medium heat for 5 minutes, stirring regularly.
8. Add the rice, paprika, saffron, chicken broth, and lemon zest. Mix and cook for about twenty minutes over medium heat.
9. Add the peas and broad beans to your rice. Drizzle with lemon juice. Mix and continue cooking for 3 minutes.
10. Place your chicken thighs on this bed. Garnish with sprigs of dill, parsley, and torn mint leaves.