Mary Berry Chicken Paella Recipe
I. Introduction
Mary Berry, a beloved figure in British cooking, has inspired countless home cooks with her approachable yet sophisticated recipes. With over 70 cookbooks to her name, including the bestselling Mary Berry Cooks and Mary Berry’s Baking Bible, she has become synonymous with quality and comfort in the kitchen. Her role as a judge on the BBC’s The Great British Bake Off showcased her expertise and charm, making her a household name.
Mary’s cooking journey started in Paris, where she studied at Le Cordon Bleu. For over 40 years, she has been teaching people how to cook, stressing the need for good ingredients. This paella recipe shows her skill in mixing traditional methods with modern cooking styles, considering both history and healthy eating. Plus, there’s a vegan version, making it suitable for everyone’s diet.
II. Mary Berry’s Unique Approach & Historical Context
Mary Berry highlights the importance of using fresh and good ingredients to make a tasty dish. Paella comes from the Valencia region in Spain and has a long history that started in the mid-1800s. It began as a dish for farmers, using rice, vegetables, and whatever meat they had. Over the years, it changed to include seafood and different types of meat, creating many regional versions.
Mary honors this tradition while adding her personal touch, focusing on balance, flavor, and presentation. Her recipes often incorporate fresh herbs and spices, elevating classic dishes to new heights. By using reputable sources like the Spanish Culinary Institute, we can appreciate how Mary’s paella stays true to its roots while embracing her distinctive style.
III. Notices on Ingredients & Equipment
Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup Arborio rice
- 4 cups chicken stock (preferably homemade or high-quality)
- 1 teaspoon smoked paprika
- 1 teaspoon saffron threads
- 2 chicken thighs, boneless and skinless, cut into pieces
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh parsley for garnish
Equipment:
- Large paella pan or wide skillet
- Wooden spoon
- Measuring cups and spoons
- Chopping board and knife
IV. Recipe Instruction
Prepare the Base: Heat the olive oil in a large paella pan over medium heat. After, Add the chopped onion, garlic, and red bell pepper. Sauté until the vegetables are soft and translucent.
Stir in the Arborio rice along with the smoked paprika and saffron, and cook for about 2 minutes to allow the rice to fully absorb the flavors.
