🇪🇸 Spanish

Chicken Paella

Name: Chicken Paella
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 500 g, thighs Chicken; to taste Salt; 1, finely chopped Onion; 300 g Rice; 1 Bell Pepper; 2 tbsp Olive Oil; 150 g Green Beans; 600 ml Stock or Broth; 1 tsp Smoked Paprika; 350 g Bomba Rice; 1 pinch Saffron Threads

🇪🇸 Spanish

Socarrat-bottomed paella with chicken, saffron and the prized crispy rice layer. Ready in 40 minutes including prep.

Prep 10 min Cook 30 min Serves 4 Medium

Ingredients

Chicken500 g, thighs
Saltto taste
Onion1, finely chopped
Rice300 g
Bell Pepper1
Olive Oil2 tbsp
Green Beans150 g
Stock or Broth600 ml
Smoked Paprika1 tsp
Bomba Rice350 g
Saffron Threads1 pinch

Optional extras

Fresh Parsleyhandful, to finish

Instructions

1
Rinse the rice until the water runs clear, then drain well.
2
Heat the Olive Oil in a wide pot, soften the onion, and bloom the smoked paprika for 30 seconds.
3
Stir in the chicken, then add the rice and turn everything gently through the fragrant oil.
4
Pour in the stock, bring to a boil, then clamp on a lid and cook on the lowest heat for 15 minutes without peeking.
5
Rest off the heat for 5 minutes, then fluff with a fork and crown with fresh parsley.

Chef's tip

Never lift the lid while the rice steams — trapped steam is doing the work.

Cook it with your pantry → Share this page: /dish/5557

Watch how it's made

Video: Spanish Chicken Paella | Barón de Ley | The Spanish Chef · on YouTube