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Lior Lev Sercarz
1 1/2 cups Bomba rice (or any other paella rice)
6 cups of water (or broth)
1 1/2 cups cooked shredded chicken
1 onion, peeled and diced
1/3 cup diced carrots
1/2 cup chopped cilantro
1/3 cup pitted black olives (optional)
1/3 cup crumbled feta cheese (optional)
1 cup cooked chickpeas
Heat some olive oil in a 14 to 16 inch paella pan (or regular frying pan) and add the diced onions, carrots and diced peppers. Season with salt and Ararat spice. Cook over low heat for about 5 minutes. Add the shredded chicken and cook for 5 more minutes.
Add the rice and cook for another minute. Season with more salt and Ararat spice and add the water. Mix everything and cook over high heat for 11 minutes.
There is no need to mix or stir. Lower the heat to medium and sprinkle the chickpeas on top as well as the chopped cilantro.
Cook for 9 more minutes. If you want to get a nice crunchy soccarat bottom increase the heat and cook for another 2 to 3 minutes.
Sprinkle the olives and feta on top and drizzle some olive oil on top. Enjoy.
Replace the chicken with button mushrooms.
Replace half the water with tomato juice
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