Arroz con alitas de pollo | Spanish rice with chicken wings
(0)
50 min
Under an hour
Sezamo
Un preparat spaniol tradițional reconfortant, pregătit într-o singură cratiță sau tigaie adâncă. Aripioarele rumenite și crocante se îmbină armonios cu orezul aromat infuzat cu șofran, boia afumată dulce, legume proaspete și supă caldă de pui. Perfect pentru o masă de toamnă plină de savoare alături de cei dragi.
Preparation method
Preparing the meat and browning the wings
Clean and pat the chicken wings dry with paper towels, then season them generously with salt and ground black pepper. Heat the extra virgin olive oil in a deep, wide pan (or cast-iron pan). Brown the wings over medium-high heat for 8–10 minutes, turning them on all sides until golden and crispy. Transfer them to a plate and keep warm.
Preparing the aromatic base (sofrito) and incorporating the rice
In the remaining fat in the pan, add the finely chopped yellow onion and the red bell pepper diced or cut into thin strips. Sauté the vegetables over medium heat for 5–6 minutes until nicely softened. Add the crushed garlic cloves and smoked paprika, stirring for 1 minute to release their rich aroma, taking care not to burn the paprika.
Pour in the tomato purée and cook for 3–4 minutes until the liquid reduces and you get a thick, concentrated paste. Add the round-grain rice and stir continuously for 2 minutes, allowing the grains to lightly toast and absorb all the flavorful juices.
Chef's tip
For a delicious caramelized crust on the bottom of the pan (the famous Spanish socarrat), turn the heat up to medium-high during the last minute of cooking, listening for the gentle sizzle and smelling the pleasant toasted rice aroma.
The chicken stock should be well heated when added to the rice so as not to interrupt the cooking process and to ensure the grains cook evenly.
Lemon wedges squeezed just before serving provide a fresh, invigorating note that perfectly complements the rich flavor of the chicken.
15 min
Under an hour
