Saffron-perfumed rice with chicken, chorizo and vegetables in the iconic Spanish shallow pan.
True Valencian paella uses only chicken, rabbit and snails. This accessible version adds chorizo for flavour. The non-negotiable elements are: bomba rice (to absorb liquid without becoming mushy), good saffron, and the socarrat — the crispy caramelized rice crust on the bottom of the pan.
Serves 4
Heat oil in a large (40–45cm) paella pan or wide shallow skillet over medium-high heat. Season chicken with salt. Brown skin-side down 6–8 minutes until golden. Remove.
Add chorizo, fry 3 minutes. Add onion and pepper, cook 8 minutes. Add garlic and paprika, stir 30 seconds. Add grated tomatoes. Cook 10 minutes until sofrito is thick and red oil separates.
Add rice to the pan. Stir to coat in the sofrito for 2 minutes. This is the LAST time you stir — from here on, the socarrat forms. Arrange chicken pieces on top.
Pour in warm stock with saffron water. Shake the pan gently to level the rice. Add green beans. Bring to a boil, then reduce to a medium simmer.
Do not stir. Ever. The rice needs to cook undisturbed for the crust to form.
Cook 18–20 minutes until rice has absorbed most liquid. In the last 2 minutes, turn heat to high for 2 minutes to create the socarrat (crispy bottom crust). You should hear a faint crackling and smell a toasty aroma — not burning.
Remove from heat. Cover loosely with foil. Rest 5 minutes. Serve from the pan at the table with lemon wedges.
Never stir the rice after adding the stock — the undisturbed starch is what creates the socarrat.
Bomba rice is designed for paella — it absorbs 3x its volume without mushiness.
Good saffron is worth the investment — fake saffron tastes of nothing.
Seafood paella (paella de mariscos): replace chicken with mixed shellfish, add at the end.
Paella mixta: chicken + prawns + mussels — the most popular version outside Spain.
Paella is best fresh. Leftovers keep 2 days — reheat in the pan with a splash of water.
Paella originated in the fields of Valencia in the 19th century as a farmworkers' dish cooked over open fires. The word 'paella' is the Valencian word for the wide, shallow cooking pan.
Listen — you'll hear a faint crackling after increasing the heat. Lift the edge of the rice with a spoon: golden brown = perfect. Dark brown = borderline. Black = burnt. Remove immediately when golden.
Per serving (400g / 14.1 oz) · 4 servings total
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