This delightful paella combines tender chicken, fresh zucchini, and aromatic rosemary for a satisfying meal.
Heat half of the olive oil in a large pan over medium heat. Add the chicken pieces and cook until golden brown on all sides. Remove and set aside.
Ensure the chicken is evenly browned for better flavor.
In the same pan, add the remaining olive oil. Sauté the onion until translucent, about 5 minutes.
Stir frequently to prevent the onion from burning.
Add the garlic and green pepper to the pan. Cook for another 3 minutes.
Cut the green pepper into even pieces for uniform cooking.
Pour in the sherry and let it simmer for 1 minute to reduce slightly.
Scrape the bottom of the pan to incorporate all the flavors.
Stir in the rice and cook for 5 minutes, allowing it to absorb the flavors.
Stir continuously to prevent the rice from sticking.
Add the chicken broth, saffron, turmeric, and the cooked chicken. Mix well and bring to a simmer. Cover and cook for 15 minutes.
Keep the heat low to prevent the rice from burning.
Sprinkle in half of the rosemary and stir gently.
Fresh rosemary adds a fragrant aroma to the dish.
Arrange the zucchini slices over the rice. Cover and cook for another 10 minutes, or until the rice is tender.
Slice the zucchini evenly for consistent cooking.
Squeeze the lemon juice over the dish and garnish with the remaining rosemary. Serve warm and enjoy!
The lemon juice adds a refreshing brightness to the dish.
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