Foodies Blog

Make a classic Spanish paella with La Española

La Española continues to be the No1 Spanish olive oil brand and the fastest-growing choice for extra virgin olive oil in the UK. We are thrilled to be sponsoring the Chefs Theatre at Foodies Festivals for the second year running. We are excited to see our fabulous La Española olive oils being used once again by Michelin-starred chefs, MasterChef Champions, Great British Menu winners and top local chefs as they cook up their signature recipes for you all.

Foodies who sign up to our newsletter will have the chance to win an authentic Spanish paella kit.

Come and see us at the Chefs Theatre to find out more details of this exciting competition.

And don’t forget to visit our new for 2024 olive oil bar at the Chefs Theatre, where you can taste the range of La Española Extra Virgin olive oils!

Classic Spanish Paella

A delicious rice dish originally from Valencia and made with rice, saffron, chicken and vegetables. This one pan dish is quick to cook and also to clean up!

Serves 4
Preparation time: 10 minutes
Cooking time: 40 minutes

Ingredients
400g chicken thighs, boned and skinless
150ml La Española extra virgin olive oil or olive oil
(tip: use extra virgin olive oil for a more authentic taste)
200g red onion
150g red pepper
400g paella rice*
1 litre chicken stock
A few strands of saffron
150g broccoli
100g peas
Salt and freshly ground black pepper

To garnish
Lemon wedges

*The most commonly used rice in paella in Spain is called Bomba. It is a short grain rice which absorbs liquid very well but stays firm during cooking. It is often labelled as paella rice in supermarkets. Arborio rice or even Basmati rice will also work.

Step 1: Cut the chicken thighs into quarters and brown in a large pan over high heat with the La Española olive oil. The meat does not have to be completely cooked because it will finish cooking with the rice. Set aside.

Step 2: Chop the onion and red pepper. Adfd to the same pan and sauté over low heat for 10 minutes until the onion is translucent.

Step 3: Add the rice and stir for a couple of minutes. Add the saffron, chopped broccoli, peas, salt & pepper and reserved chicken. Pour the stock slowly around the pan and stir all the ingredients together.

Step 4: Cook uncovered for 10 minutes on a medium heat and then a further 10 minutes on a lower heat. Give the pan a gentle shake back and forth once or twice during cooking. Watch as most of the liquid will get absorbed. If you think the rice is getting too dry, you can add more hot water as it needs it.

Serve with lemon wedges.

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