Buckwheat Paella
Main Dishes • European
Description
This recipe comes from a well-known Spanish chef, John Smith. The unique aspect of preparing buckwheat in this dish is that the grains are not boiled; instead, they are lightly sautéed in liquid and then allowed to steam in the oven with broth and tomato sauce. The result is a fluffy, well-cooked grain that isn't soggy, featuring a slightly toasted crust, which is essential for paella. And you know how delicious buckwheat pairs with mushrooms—the earthy aroma of mushrooms complements the buckwheat paella wonderfully.
Ingredients
- Buckwheat Groats 5 oz
- Skin-On Chicken Breasts 5 oz
- Onion 0 oz
- Porcini Mushrooms 0 oz
- Sweet Pepper 0 oz
- Mushroom seasoning 10 fl oz
- Passata Tomato Sauce 0 oz
Step-by-Step Guide
Step 1
Sauté the onion, bell pepper, mushrooms, and chicken breast in a skillet.
Step 2
Add the buckwheat, then sauté it slightly, after that add the tomato paste and pour in the broth.
Step 3
Season with salt and pepper to taste, and let it simmer for about 5 minutes.
Step 4
Then place in the oven at 375°F for 10-12 minutes.
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