Steps to Prepare Paella Valencia

Pressure Cooker Paella With Chicken Thighs And Smoked Sausage

Si mantenemos el calor en el centro de la paella, podemos apartar a los bordes el pollo ya hecho, así añadimos el conejo en el centro y podemos.

Recipe Summary Pressure Cooker Paella With Chicken Thighs And Smoked Sausage

This is a no-seafood paella, flavored completely with chicken and smoked sausage. The recipe uses chicken thighs, which can be browned (as dictated by the recipe) to draw out the deliciousness from the skin, or cooked within the paella mixture for a lighter flavor. Either way, a super delicious dish made quickly in a pressure cooker.

Ingredients | Paella Valencia

2 tablespoons olive oil

4 bone-in, skin-on chicken thighs

salt to taste

6 ounces smoked sausage, diced

1 medium sweet onion (such as Vidalia®), diced

1 red bell pepper, chopped

3 cloves garlic, minced

1 ½ cups medium-grain white rice

1 ½ teaspoons smoked paprika

1 ½ teaspoons ground turmeric

1 pinch cayenne pepper

1 pinch saffron (Optional)

¼ cup dry sherry

2 ¾ cups chicken broth

1 (10 ounce) can diced tomatoes

½ cup frozen peas

Directions

Info | Paella Valencia

prep: 15 mins cook: 40 mins additional: 10 mins total: 1 hr 5 mins Servings: 6 Yield: 6 servings

TAG : Pressure Cooker Paella With Chicken Thighs And Smoked Sausage

Meat and Poultry Recipes, Chicken, Chicken Thigh Recipes,

Images of Paella Valencia

Paella Valencia / In a cold saute pan, add oil, clams add rice and paella base, bring to a boil and place in preheated oven for 15 to 17 minutes to cook and.