Authentic Spanish Chicken Paella
ID: 49f82195...
A traditional Spanish paella featuring chicken thighs, artichokes, and flat green beans cooked in a rich, saffron-infused broth. It features the signature 'socarrat'—a perfectly caramelized, crispy rice crust at the bottom of the pan.
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🍳 Cooking Flow
Balance the pan with olive oil, salt the edges, and sear the chicken until golden brown, then move to the sides. → Sear the artichokes and green beans, then make a thick sofrito in the center using grated tomatoes, choricero paste, and smoked paprika. → Add stock, mark the level with foil, add extra water, and simmer for 20-30 minutes while preparing the toasted saffron infusion. → Pour in the saffron, add the rice in an 'X' shape, spread evenly, and cook on high heat for 5-7 minutes, then low heat for 10 minutes without stirring. → Blast the heat at the end to create the crispy 'socarrat' crust, then cover with foil and towels to rest for 5-10 minutes before serving.
Cooking Steps
Brief Cooking Order
Balance the pan with olive oil, salt the edges, and sear the chicken until golden brown, then move to the sides. → Sear the artichokes and green beans, then make a thick sofrito in the center using grated tomatoes, choricero paste, and smoked paprika. → Add stock, mark the level with foil, add extra water, and simmer for 20-30 minutes while preparing the toasted saffron infusion. → Pour in the saffron, add the rice in an 'X' shape, spread evenly, and cook on high heat for 5-7 minutes, then low heat for 10 minutes without stirring. → Blast the heat at the end to create the crispy 'socarrat' crust, then cover with foil and towels to rest for 5-10 minutes before serving.
Introduction
A traditional Spanish paella featuring chicken thighs, artichokes, and flat green beans cooked in a rich, saffron-infused broth. It features the signature 'socarrat'—a perfectly caramelized, crispy rice crust at the bottom of the pan.
Step 1
Add 4-5 tablespoons of extra virgin olive oil to the center of a 60 cm paella pan. Check that the pan is level by seeing if the oil stays in the center. Light only the center burner ring on high heat, and sprinkle salt around the edges of the pan to prevent the oil from splattering.
Step 2
Place the chopped chicken thighs in the center of the pan. Sear them without moving too much until they develop a beautiful golden-brown crust. Flip them over to brown the other side, then move the seared chicken to the outer edges of the pan.
Step 3
Add the prepared artichoke quarters to the center of the pan and sear them until they have slightly browned edges, then move them to the sides. Add the green beans to the center, sear them briefly, and move them to the sides with the other ingredients.
Step 4
Lower the heat to medium. Add the grated tomato to the center of the pan and stir-fry. Add 2 teaspoons of choricero pepper paste, a splash of olive oil, and 1 teaspoon of smoked paprika. Stir-fry until the tomato turns into a thick, concentrated paste, then mix all the chicken and vegetables into the tomato paste.
Step 5
Pour in 1.8 kg of stock or water into the pan.
Ingredients List
Important Notes
Using a level paella pan is crucial so that the liquid cooks and evaporates evenly across the entire surface.
Do not stir the rice once it is evenly distributed in the stock; stirring releases starches and makes the paella sticky, which you want to avoid.
The broth should taste slightly more salty than a standard soup before the rice absorbs it; the rice will absorb the salt and balance out perfectly.
Toasting the saffron in a foil packet for just a couple of seconds brings out a much deeper aroma and color.
Watch the 'socarrat' stage very carefully by listening to the crackle and smelling the pan; it is a matter of seconds between a perfect crust and burnt rice.
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