Castilian Paella

First prepare a broth with the ribs (in my case 600g of marinated ribs, soaked in water with garlic, paprika and salt a day before), the chicken thigh (in my case it has been a 400g shank with thigh and thigh), leek, salt to taste and a tablespoon of olive oil.

For the paella we will need 2'5 parts of broth for each part of rice, so it is fine to add a little more than a liter of water for the broth, better a little more than a little less.

Put all the ingredients of the broth in an express pot, add the water and close it. Over high heat until the pot rises and turn it off. It is left until the pot lowers.

Once the broth is ready, remove the leek, strain the broth, add the saffron and set aside. The chicken shank is boned and the meat is reserved together with the ribs (500g of meat, counting that the ribs have bone).

While the broth is being made, prepare the sofrito. Chop the onion and peppers in brunoise and sauté with the olive oil and salt to taste.

When the onion begins to be transparent, add the crushed tomato and let it cook all together.

Once the sofrito is ready, add the rice (about 60g per person), and fry it all together for a few minutes.

Then add the reserved broth (I add 2.5 parts of broth for each part of rice, the best way is to measure it with a cup). Add the reserved meat, the thinly sliced chorizo and the olives.

Over high heat until it comes to a boil, which is left on low heat for approximately 20 minutes, or until the broth is steeped.

Finally, remove from heat, cover with a clean cloth and let stand for 5 minutes.