Chicken Paella

Name: Chicken Paella
Prep time: 20 min
Cook time: 25 min
Yield: 4 to 6 servings
Cuisine: Spanish Menu
Ingredients: Chicken Thighs — 2; Rabbit — 250g; Extra Virgin Olive Oil — 50ml; Runner Beans — 100g; Broad Beans — 100g; Artichokes — 2; Garlic — 2 cloves; Smoked Paprika — 1 tsp; Tomatoes — 1; Chicken Stock — 1.5L; Saffron — 0.5g; Paella Rice — 250g; Rosemary — 3 sprigs

This authentic Spanish paella valenciana is a masterpiece of rustic flavours, featuring tender chicken and rabbit simmered with artichokes, green beans, and broad beans in a fragrant, saffron-infused stock. Cooked until the rice reaches perfection with a coveted layer of crispy, caramelised 'socarrat' on the bottom, this iconic dish is a glorious celebration of Mediterranean ingredients and the true heart of Spanish family cooking.

Cuisines

Cooking Instructions

Preparation: 20 minutes
Cooking: 25 minutes

Servings: 4 to 6

Notes:

Spanish saffron is the world's finest; to maximise its fragrance and release its complex aromas into the stock, toast the threads briefly in a hot pan before adding them to your liquid base.

The rabbit is a traditional hero of this dish, but it can be replaced with more chicken or even prawns if preferred, allowing for flexibility while maintaining the classic flavour profile.

Avoid stirring the rice once it is distributed in the pan; stirring releases starch, which can turn the dish into a porridge-like consistency rather than the desired light, separate grains.

The secret to an exceptional paella is the 'socarrat'—the delicious, crispy layer of rice that forms on the bottom of the pan—which requires careful heat management during the final stages of cooking.

Always use a short-grain rice specifically suited for paella, as it possesses the necessary absorbent qualities to soak up the flavourful stock without becoming mushy.

Sear Meats
Season the chicken and rabbit generously with salt and brown them thoroughly in a large paella pan with extra virgin olive oil until deeply caramelised.

Sauté Vegetables
Create space in the pan, add the green beans, broad beans, and prepared artichoke quarters, browning them alongside the meat before stirring in the chopped garlic and smoked paprika.

Build Stock
Add the grated tomatoes, cook for 2 minutes, then pour in the chicken stock and add the toasted saffron, bringing the entire mixture to a boil.

Cook Rice
Incorporate the paella rice, distributing it evenly across the pan, add the rosemary sprigs, and cook on high heat for 10 minutes, followed by 6 minutes on low heat, without stirring.

Rest and Serve
Remove from the heat, allow the paella to rest for 5 minutes, then serve directly from the pan, ensuring everyone receives a mix of the rice, meat, and crispy bottom layer.