Paella Chicken with Meyer Lemon Turmeric Preserve Recipe

Ingredient list:

2 tbsp olive oil
1 lb. chicken thighs and drumsticks
5 oz Romano beans
4 oz soaked or canned butter beans
1 tsp sweet paprika powder
1 tomato, grated
15ml Akaka Falls Farm’s Meyer Lemon Turmeric Preserve
10 threads saffron (soaked in 4 tbsp of water)
3 cups chicken broth
1/2 lb. Spanish rice (if not available use arborio)
1 sprig rosemary

For the rice:

Heat the olive oil in a pan, add the chicken salt pepper and pan-fry for
7-8 minutes mixing occasionally, add the Romano beans and butter
beans and fry them until golden.
Sprinkle the paprika powder in the middle of the pan followed by the
preserve, the grated tomato and mix.
Add the soaked saffron thread including the liquid and mix it with the
rest of the ingredient.
Add the broth, sprigs rosemary and rice and mix.

To serve:

Let it cook for around 8 minutes, then turn down the heat and let the
paella boil until all water evaporated around 8 minutes more. Now turn
off the heat and let it rest for 5 minutes before serving.

Recipe by Charbel Aoun


A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin,Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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