Date posted: 01/06/2018

Chicken and vegetable paella

Votes: 1 Average: 5


La Española light olive oil 20ml
Farmstead chicken thigh (chopped) 500g
Paella rice 200g
Chopped garlic 2 cloves
Paella seasoning with saffron 5g
Chicken stock 500ml
Fried tomato sauce 50g
Mange-tout peas 100g
Lemon slices 2 slices


  1. Heat the La Española light olive oil and chopped garlic in a large pan, add the chicken and saute for 2 minutes.
  2. Add the mange-tout peas and continue to sauté.
  3. Add the fried tomato sauce, rice and paella seasoning.
  4. Add the chicken broth and allow to boil for 12 minutes.
  5. Place the pan in the oven for 5 minutes.
  6. To garnish, add the lemon slices on top of the paella.
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