About the Recipe
A classic Valencian-style paella with saffron rice, chicken, and traditional Spanish flavours.
Ingredients
500 g chicken thighs, bone-in & skin-on, cut into 2–3 pieces each
1 cup bomba or arborio rice (about 200 g)
3 cups good-quality chicken stock (warmed, about 750 ml)
1 medium onion, finely chopped
3 garlic cloves, minced
½ red bell pepper, sliced into strips
½ green bell pepper, sliced into strips
1 large ripe tomato, grated (or ½ can chopped tomatoes)
100 g green beans (flat Spanish beans if you can find them), trimmed
½ cup frozen peas
Pinch of saffron threads
1 tsp smoked Spanish paprika
Olive oil (about 3–4 tbsp)
Salt & pepper, to taste
Lemon wedges, to serve
Preparation
Lets Do this!
First, get your favourite drink to keep yourself hydrated — sangría, agua, or a little cava! Salud!
Place the saffron in a small bowl with 2 tbsp of the warm chicken stock to infuse.
Set aside.
Heat a wide, shallow paella pan (or large skillet) over medium heat.
Add 2–3 tbsp olive oil.
Season the chicken pieces with salt and pepper, then brown them in the pan for about 8–10 minutes, turning to colour all sides. Remove and set aside.
In the same pan, add a little more oil if needed. Gently fry the onion for 5 minutes until translucent, then add the garlic and cook another minute.
Add the peppers and cook for another 3–4 minutes.
Stir in the grated tomato and smoked paprika, and cook for 3–4 minutes until it forms a thick sofrito.
Pour in the rice and stir so every grain is coated and slightly toasted, about 1–2 minutes.
Add the saffron-infused stock and the rest of the warm chicken stock.
Stir to distribute everything evenly. Arrange the chicken pieces back into the pan along with the green beans. Season lightly with salt.
Bring to a simmer and cook, uncovered, over medium heat for about 15 minutes. Do not stir! Rotate the pan occasionally for even cooking.
Scatter the peas over the top and continue cooking another 5–10 minutes, until the rice has absorbed the liquid and a light golden crust (the coveted socarrat) forms on the bottom.
If the rice seems too dry before it’s cooked, drizzle in a little more warm stock or water.
Remove from the heat, cover the pan loosely with foil or a clean tea towel, and let it rest for 5 minutes.
Garnish with lemon wedges and bring the whole pan to the table for everyone to dig in!
Chef’s Tip:
Authentic paella is all about the rice absorbing all the delicious flavour without stirring. The socarrat at the bottom is a badge of honour — don’t be afraid of it!
Beverage Pairing:
● Non-Alcoholic: Sparkling lemon water or a chilled hibiscus iced tea.
● Alcoholic: A crisp, dry Spanish white wine like Albariño or a glass of Cava.x