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🍲 Quick Paella with Chicken Livers and Dark Chocolate

620 kcal · 45 min · 4 servings

Ingredients

• 300 g Bomba or Basmati rice
• 200 g Chicken livers
• 250 g Chicken thighs (boneless)
• 2 EL Tomato paste
• 2 TL Sweet paprika powder
• 1 Prise Saffron threads (or yellow food coloring)
• 10 g Dark chocolate (min. 70% cocoa)
• 750 ml Chicken broth
• 3 EL Olive oil
• 1 Stk Onion (medium)
• 2 Stk Garlic cloves
• 1 TL Salt
• 1 Stk Lemon wedges for serving

Instructions

1. 1. Cut the chicken thighs and chicken livers into bite-sized cubes. Season them lightly with salt.
2. 2. Dice the onion finely and crush the garlic. Heat the olive oil in a large pan (or paella pan) over medium heat.
3. 3. Sear the chicken meat until browned. Remove it from the pan and set aside.
4. 4. Sear the chicken livers in the same pan for approx. 2 minutes. Remove them as well.
5. 5. Add the onion and garlic to the pan and sauté until translucent, about 3 minutes.
6. 6. Stir in the tomato paste and paprika powder. Fry the spices for 1 minute until fragrant.
7. 7. Add the rice to the pan and stir so that it mixes with the oil and spices (approx. 2 minutes).
8. 8. Deglaze the rice with the hot chicken broth. Add the saffron (or coloring). Bring everything to a boil.
9. 9. Remove the pan from the heat. Distribute the seared chicken and liver evenly over the rice. Place the pan in the preheated oven (200°C conventional heat) for 18 minutes.
10. 10. Remove the pan from the oven. Crumble the chocolate over the hot rice and cover loosely with aluminum foil. Let the paella rest for 5 minutes.
11. 11. Place the pan on the table. Serve the paella directly from the pan with lemon wedges.

Nutrition per serving

• kcal: 620
• Protein: 38 g · Fett/Fat: 28 g · Carbs: 58 g