Paella with Chicken, Courgettes and Rosemary (Paella de Pollo, Calabacines y Romero) (From Bournemouth Echo)

Paella with Chicken, Courgettes and Rosemary (Paella de Pollo, Calabacines y Romero)

3:53pm Monday 8th June 2009

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Paella with Chicken, Courgettes and Rosemary (Paella de Pollo, Calabacines y Romero)

Serves 6 (8-10 as a starter)
175ml olive oil
1.4kg chicken breasts, boned and cut into pieces
1 large onion,chopped
5 cloves garlic, minced
1 large green pepper, chopped
75ml dry sherry
325g paella rice
650ml chicken stock
1/4 tsp saffron
1/4 tsp turmeric
3 tbsp chopped fresh rosemary
3 large courgettes, cut into 4cm strips
Salt and freshly-ground black pepper

Heat 50ml of the oil in a paella pan. Add the chicken and cook until done and browned on all sides. Set aside. Clean the pan and heat the remaining olive oil over medium heat. Add the onion and cook for five minutes. Add the garlic and green pepper and cook for three minutes.

Add the sherry and cook for a further minute. Pour in the rice and saute for five minutes. Mix in the stock, saffron, turmeric, browned chicken and one-and-a-half tablespoons of the rosemary and cook for 15 minutes.

Sprinkle in the remaining rosemary and stir. Arrange the courgettes over the rice, cover and cook for a further 10 minutes or until the rice and chicken are tender and the stock has been absorbed. Allow to cool for five minutes and serve.

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