Ratings: 1/5 stars
- 4 or 5 cups of rice.
- 1 rooster
- Same amount of water or meat or cooked broth as paella.
- Green pepper.
- Black pepper.
- Thyme.
- Garlic.
- Onion.
- Parsley.
- Salt.
- Extra virgin olive oil.
- Cut the rooster into normal and not very large pieces. Season with salt, pepper and some thyme.
- Fry and when it is well browned, add the onion, pepper and minced garlic last and let it cook.
- Let it release some water until it cooks on low heat.
- At that time, add the rice (3 or 4 cups depending on the weight of the rooster).
- Add water or preferably broth according to the ratio of paella.
- Continue cooking the casserole on very low heat.
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