José Andrés' Chicken and Vegetable Paella
ID: bef85eec...
An authentic Spanish paella loaded with chicken, seasonal vegetables, and chanterelle mushrooms cooked over an open fire. Utilizing Bomba rice, this recipe creates a rich, saffron-infused stock and builds a perfect, crispy caramelized rice bottom known as socarrat.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Prep the chicken by chopping it into bone-in pieces, and level a large paella pan over an open wood fire. → Sauté the vegetables in olive oil, season with salt, and set them aside. → Brown the chicken, then build a flavor base (sofrito) with smoked paprika, white wine, tomato purée, and saffron. → Add water and simmer for 10 minutes to create a rich stock, then pour in the Bomba rice and return the vegetables to the pan. → Cook without stirring for about 17 minutes over an even fire to let the liquid evaporate and form a crispy bottom layer (socarrat) before resting and serving.
Cooking Steps
Brief Cooking Order
Prep the chicken by chopping it into bone-in pieces, and level a large paella pan over an open wood fire. → Sauté the vegetables in olive oil, season with salt, and set them aside. → Brown the chicken, then build a flavor base (sofrito) with smoked paprika, white wine, tomato purée, and saffron. → Add water and simmer for 10 minutes to create a rich stock, then pour in the Bomba rice and return the vegetables to the pan. → Cook without stirring for about 17 minutes over an even fire to let the liquid evaporate and form a crispy bottom layer (socarrat) before resting and serving.
Introduction
An authentic Spanish paella loaded with chicken, seasonal vegetables, and chanterelle mushrooms cooked over an open fire. Utilizing Bomba rice, this recipe creates a rich, saffron-infused stock and builds a perfect, crispy caramelized rice bottom known as socarrat.
Step 1
Prepare the chicken by cutting the whole chicken into bone-in, bite-sized pieces. Keep the skin and bones on to maximize the flavor in the stock. Keep the chicken wings separate.
Step 2
Set up a large paella pan over an open wood fire. Ensure the pan is perfectly level and wipe it clean with a towel.
Step 3
Pour olive oil into the pan. Once hot, add the pattypan squash, flat green beans, and cauliflower. Sauté over high heat until they get some color.
Step 4
Add the chanterelle mushrooms to the pan. Season with salt and toss. Sauté briefly, then transfer all of the vegetables to bowls to prevent them from overcooking during the long stock-building process.
Step 5
Add more olive oil to the pan. Sear the chicken pieces (excluding the breasts initially) until they are golden and caramelized. Add the breasts and chicken wings shortly after.
Ingredients List
Important Notes
Sautéing the vegetables first and removing them keeps their texture perfect and prevents them from turning mushy during the long chicken stock simmer.
Keep chicken bones and skin on; they are essential for creating gelatin and depth of flavor in the stock.
Do not stir the rice after it has been distributed in the pan. Stirring releases starch, making the paella creamy like risotto instead of dry and distinct.
Socarrat (the toasted, crispy rice layer at the bottom) is achieved by maintaining a high, even heat at the very end of cooking once the liquid is completely gone, but watch carefully so it doesn't burn.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...