Clara Cros Lacal and Nati Lacal from La Rebotica restaurant in Cariñena, Zaragoza.


Ingredients (serves 4):

  • 500 grams of Brazal Maratelli or Bomba rice
  • 1 thigh, 1 leg and 2 wings of La Abuela chicken
  • 50 grams of Jamón de Teruel (cured Spanish ham from Teruel)
  • 1 carrot
  • ¼ kilo of mushrooms
  • ½ leek (the white part)
  • 1 kilo of ripe peeled tomatoes
  • 1 sweet onion from Fuentes de Ebro
  • Organic saffron threads from Teruel
  • 1 green pepper
  • ½ red pepper
  • 2 cloves of garlic
  • Extra virgin olive oil from Bajo Aragón
  • 1 glass of dry white wine from Cariñena
  • Salt and pepper


  1. Chop the chicken into pieces and remove the skin from the thigh. Season and sauté in a pan with a little oil. Then remove the chicken and set aside.
  2. In the same pan, or in the paella dish you are planning to use, add a little oil followed by all of the vegetables (having washed, diced and seasoned them). Chop the garlic very finely. Sauté for around 5 minutes.
  3. Add the rice and stir with a wooden spatula. Then add the wine and chicken plus 1 ¼ litres of water (preferably hot).
  4. Leave to cook on a medium heat for 10 minutes.
  5. Dissolve the saffron in 2 tablespoons of hot water, add to the pan and leave to simmer for 4 minutes.
  6. Throughout the cooking process, make sure you move the pan from time to time to prevent the rice from sticking.
  7. Check that the rice is cooked then leave to rest for 5 minutes, covered with a lid or clean tea-towel. The dish is then ready to serve.

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