How to Make Authentic Spanish Paella (Properly)

Ingredients

• 1.2 kg Chicken Thighs (Bone‑in, skin‑on, cut into bite‑size pieces)
• 600 g Round Short‑Grain Rice (Bomba or Valencia) (Dry, rinsed before use)
• 300 g Artichoke Hearts (Peeled, choke removed, soaked in water with lemon to prevent oxidation)
• 200 g Flat Green Beans (Hylana) (Trimmed)
• 200 g Shredded Tomato (Fresh or canned, skins removed)
• 5 Tbsp Extra Virgin Olive Oil (High‑quality Spanish EVOO)
• 1 tsp Smoked Paprika (Spanish pimentón for color and smoky flavor)
• 1 g Saffron Threads (Toasted briefly, then infused in cold water)
• 1 sprig Fresh Rosemary (Added near the end for aroma)
• 2 tsp Salt (Slightly more than you would use for a soup)
• 2 tsp Pepper Paste (Carnetero or Sweet Red Pepper Paste) (Traditional Spanish sweet pepper paste)
• 1.8 L Chicken Broth (Homemade preferred; can use water with extra salt)
• 1 piece Aluminum Foil (Used to cover edges while cooking)

Instructions

1. Prepare Ingredients

   Peel and trim the artichokes, removing the choke and any fibrous hairs. Soak the cleaned hearts in cold water with a squeeze of lemon. Trim the flat green beans, shred the tomato, and measure all spices.

   Time: PT15M

2. Heat the Paella Pan

   Place the 60 cm paella pan over the central burner ring, add 4‑5 Tbsp extra virgin olive oil, and spread it evenly. Heat on high until the oil shimmers.

   Time: PT5M

   Temperature: High heat

3. Sear the Chicken

   Add the chicken thigh pieces in a single layer. Let them sear without moving for about 5 minutes until a deep golden crust forms.

   Time: PT5M

   Temperature: High heat

4. Set Chicken Aside and Sear Vegetables

   Using tongs, move the browned chicken to the side of the pan. Add the artichoke hearts and green beans, searing them until lightly browned.

   Time: PT5M

   Temperature: Medium‑high heat

5. Build the Sofrito

   Stir in the shredded tomato, pepper paste, and smoked paprika. Cook, stirring gently, until the tomato thickens into a paste.

   Time: PT5M

   Temperature: Medium heat

6. Add Broth and Bring to a Boil

   Pour the 1.8 L chicken broth (or water with extra salt) into the pan, scraping up any browned bits. Increase heat to bring the liquid to a rolling boil.

   Time: PT5M

   Temperature: High heat

7. Toast and Infuse Saffron

   In a small dry skillet, toast the saffron threads for 30 seconds until fragrant, then transfer to a mortar, add a splash of cold water, and grind to release color.

   Time: PT2M

8. Add Saffron Infusion

   Stir the saffron liquid into the boiling broth, distributing the golden color evenly.

   Time: PT1M

9. Add the Rice

   Evenly sprinkle the 600 g rice over the pan, forming an X pattern to help distribution. Add the rosemary sprig on top.

   Time: PT3M

10. Initial High‑Heat Cooking

    Cook uncovered on high heat for 5‑7 minutes, allowing the liquid to boil vigorously. Do not stir.

    Time: PT7M

    Temperature: High heat

11. Reduce Heat and Finish Cooking

    Turn the inner ring to medium heat (or lower the flame) and continue cooking for 10‑12 minutes until the rice has absorbed all liquid and a thin caramelized crust forms at the bottom.

    Time: PT12M

    Temperature: Medium heat

12. Rest the Paella

    Turn off the heat, cover the pan loosely with a clean kitchen towel, and let the paella rest for 5‑10 minutes.

    Time: PT10M

13. Serve

    Gently stir the paella to mix the caramelized edges with the softer center, or serve portions directly from the pan. Enjoy!

    Time: PT2M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

55 g

Fat

12 g

Fiber

4 g