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.

Add the chicken: Add the chicken pieces to the pan, stirring to coat them in the rice mixture. Cook until the chicken is lightly browned.

Pour in the Stock: Gradually add the chicken stock, ensuring the rice is evenly distributed. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes until the rice is tender and the liquid is absorbed.

Add the Peas: Add the frozen peas, season with salt and pepper, then cover and cook for another 5 minutes.

Garnish and Serve: Once cooked, remove from heat and let it rest for a few minutes. Garnish with fresh parsley before serving.

V. Flavor Profile & Nutritional Information

This Chicken Paella has a delightful blend of flavors from the smoked paprika and saffron, with savory notes from the chicken and fresh sweetness from the peas.

Nutritional Information (per serving):

Calories: 450
Protein: 25g
Carbohydrates: 60g
Fat: 12g

VI. Tips for a Perfect Paella:

Troubleshooting Common Issues: If the sauce is watery, increase the heat to evaporate excess liquid. For a bland flavor, add more seasoning or a splash of lemon juice.
Enhancing Flavor and Texture: Use aged cheddar for a richer taste and add a breadcrumb topping for a delightful crunch.
Variations: Experiment with different proteins like shrimp or chorizo, and incorporate herbs like thyme or oregano for added depth.

VII. Alternative (Vegan and Non-Veg)