Winter paella with chicken, artichokes and mushrooms

We always think about the paella Like a typical Spanish summer dish. Did you know there's also a winter version, very popular in the Valencia area? The one we're sharing today is our favorite.

ALSO READ: Seafood paella: a recipe for making this traditional Spanish dish at home.

WINTER PAELLA WITH MEAT AND VEGETABLES

INGREDIENTS (for 4-6 people)

• 1 large whole chicken breast
• 320 grams of soup rice
• 5 artichokes
• 400 grams of mushrooms
• 1 shallot
• 1 onion
• A few spoonfuls of tomato sauce
• 2 sachets of saffron
• 6 spoons of extra virgin olive oil
• Vegetable broth (to be flavoured with artichoke scraps)
• ½ lemon
• Sale

Preparation

• Prepare all vegetables: clean them artichokes Remove the tough outer leaves, then cut off the thorns at the tips, halve them, then quarter them, and remove the inner core and any small thorns. Plunge them gradually into a bowl of cold water and the juice of half a lemon. Remove the stems, which should be peeled and chopped.
• Withdraw some of the discarded artichoke leaves, wash them, put them in a pan with plenty of water, add a onion just washed, not peeled, a teaspoon of salt, and prepare the vegetable broth by boiling until needed.
• In another bowl with cold water, soak the mushrooms mushrooms, separating the caps from the stems, after having cut away the earthy part.
• With a good knife (I use a ceramic one) cut Cut the chicken breast into 3-4 cm cubes, removing the sinewy filaments and the central bone.
• In a large non-stick pan deposit the oil, heat it up, then blow up the chicken cubes.
• When the meat begins to brown, riprendere artichokes and mushrooms, slice them and add them little by little, mixing everything together every now and then.
• Let everything flavor together for a few minutes, then add the chopped shallot and the tomato sauce.
• Filtration the vegetable broth, take a little bit of it and dissolve the saffron.
• Wet with a few ladles of broth, mix the meat and vegetables well, deposit all the rice, and cook it, first adding the saffron, then more broth if necessary.
• The dish is ready when the rice is perfectly cooked.
• Let it rest for a few minutes before serving.

Depending on the quantity, paella can be a first course o un single dishInstead of chicken, you can also use pork, following the same procedure.

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