Mushroom and Chicken Paella ~ In the Kitchen with the Fernandez's

I am always up for paella, but not always with fish. So, add some vegetable to this dish and enjoy a Catalan dinner.-Mike

Paella de bolets i pollastre (Catalan)

Serves 4

3 cups (225 g) organic mixed mushrooms, sliced (bolets)

4 pieces of organic chicken (cut of your choice) (pollastre)

+2 crushed garlic cloves (dents d'all)

3 Tbs. (45 ml) olive oil (oli d'oliva)

1 organic onion, chopped (ceba)

1 3/4 cups (350 g) organic rice, rinse and drained (arròs)

3 cups (720 ml) organic chicken stock/broth (brou de pollasgtre)

pinch of saffron stands (safrà)

1 sprig of thyme (farigola)

14 ounces (400 g) organic butter beans or cannelloni beans, drained (fesols de canelini o mantega)

3/4 cups (75 g) organic frozen peas (pèsols)

optional: a small sliced bulb fennel (fonoll)

un 1. Heat the oil in a frying pan.

dos 2. Add the onion and optional fennel, stir over medium heat for about 4 minutes.

tres 3. Add the mushrooms and garlic for a few minutes. Then increase the heat to evaporate the juice.

quatre 4. Push to the side and add the chicken pieces, continue frying.

cinc 5. Stir in the rice, chicken stock/broth, saffron, thyme, beans, and peas.

sis 6. Bring to a simmer and cook about 15 minutes without stirring.

set 7. Remove from the stove and cover the pan with paper towels and a dish towel. Let sit for 5 minutes.

Try some of the other paella dishes:

"Chicken & Shrimp Paella"

In the Kitchen with the Fernandez's