A savory Spanish classic that combines long-grain rice, tender chicken, and colorful vegetables in a golden saffron sauce. This traditional paella offers an authentic Mediterranean culinary experience with its enchanting aromas and slightly crispy rice texture at the bottom of the pan.
⏱️75 min
📊Medium
👥6 servings
🍽️Main
familyfestivebudget-friendly
Ingredients
800 gfree-range chicken
400 gbomba rice or paella rice
1 gsaffron threads
2 piècesyellow onions
2 piècesred bell peppers
400 gpeeled tomatoes
1 litrehot chicken broth
150 gfresh peas
150 ggreen beans
100 mlextra virgin olive oil
4 goussesfresh garlic
2 cuillères à cafésweet paprika
1 portionsalt and pepper
Instructions
1PREPARE THE SAFFRON: Pour the saffron threads into a glass with 100 ml of warm water and let infuse for 15 minutes. This allows the saffron to fully release its characteristic golden color and subtle aromas. This step is crucial to achieve an authentic paella with genuine coloring and pronounced flavor.
2PREPARE THE INGREDIENTS: Cut the chicken into evenly-sized pieces (approximately 50-60g each). Finely mince the onions and chop the garlic. Cut the bell peppers into regular strips, drain the peeled tomatoes and crush them roughly. Prepare the green beans as 3 cm batons. This methodical preparation (also called mise en place) allows you to cook without stress and adjust flavors gradually.
3BROWN THE CHICKEN: Heat 50 ml of olive oil in a large paellera (or large skillet) over medium-high heat. Brown the chicken pieces on all sides for 8 to 10 minutes until they are golden but not cooked through. Set them aside on a plate. The chicken should be well-colored and develop a light golden crust that will seal in its internal juices.
4BUILD THE AROMATIC BASE: In the same skillet, pour the remaining olive oil. Add the minced onions and let them soften over medium heat for 3 minutes, stirring regularly. Stir in the chopped garlic and paprika, mixing well for 1 minute. This aromatic base (or sofrito) gives character to the paella and prepares the palate for the flavors to follow.
5INCORPORATE THE RICE: Pour the rice into the skillet and stir for 2 to 3 minutes until each grain is well coated with oil and slightly translucent. Add the crushed tomatoes and the paella takes shape. Gradually pour the hot saffron-infused broth in three portions, stirring occasionally (never continuously like risotto). The rice should cook in approximately 18 to 20 minutes until it completely absorbs the broth.
6COMPOSE THE FINAL PAELLA: After 10 minutes of cooking, arrange the reserved chicken over the rice, then distribute the bell peppers, green beans, and peas. Season lightly with salt and pepper. Let cook for the remaining 8 to 10 minutes without covering, until the rice is tender but still slightly firm to the bite (al dente) and the liquid is completely absorbed.
7CREATE THE SOCARRAT: Increase the heat slightly for 1 to 2 minutes at the end of cooking to create the socarrat (the thin crispy crust at the bottom of the paellera) without burning the rice. You should hear a light characteristic crackling sound. This Spanish technique brings a contrasting texture that is much appreciated and adds a lightly caramelized flavor that considerably enriches the dish.
8SERVE WITH ELEGANCE: Remove from heat and let rest for 5 minutes covered with a damp cloth so the aromas settle. Serve directly from the paellera or in deep plates in generous portions. Accompany with fresh lemon wedges and a glass of dry white wine for a perfect gastronomic pairing. Your paella should exude its enchanting aromas as it arrives at the table.