How to Make Authentic Spanish Paella (Properly)
How to Make Authentic Spanish Paella (Properly) is a medium Spanish recipe that serves 6. 450 calories per serving. Recipe by Cooking from Spain on YouTube.
Prep: 20 min | Cook: 55 min | Total: 1 hr 30 min
Cost: $64.35 total, $10.73 per serving
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
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
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
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
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
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
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
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
Add Saffron Infusion
Stir the saffron liquid into the boiling broth, distributing the golden color evenly.
Time: PT1M
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
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
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
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
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
Dietary info: Contains meat, Gluten‑free, Dairy‑free
Ingredient Substitutions
- Instead of Chicken Thighs: Chicken breast, Rabbit, Pork ribs
- Instead of Round Short‑Grain Rice (Bomba or Valencia): Arborio rice, Calasparra rice
- Instead of Artichoke Hearts: Canned artichoke hearts, Green beans, Cauliflower florets
- Instead of Flat Green Beans (Hylana): Regular green beans, Asparagus
- Instead of Shredded Tomato: Tomato puree, Fresh diced tomatoes
- Instead of Extra Virgin Olive Oil: Other high‑heat oil
- Instead of Smoked Paprika: Regular paprika + a dash liquid smoke
- Instead of Saffron Threads: Turmeric (color only)
- Instead of Fresh Rosemary: Thyme
- Instead of Pepper Paste (Carnetero or Sweet Red Pepper Paste): Roasted red pepper puree
- Instead of Chicken Broth: Vegetable broth, Water with added salt
Equipment Needed
- 60 cm Paella Pan
- Two Burner Rings
- Stove
- Knife
- Cutting Board
- Ladle
- Tongs
- Mortar and Pestle
- Measuring Spoons
- Timer
- Kitchen Towel
- Aluminum Foil (optional)
- Heat‑Resistant Gloves (optional)
Critical Steps — Do Not Skip
- Searing the chicken until a deep golden crust forms.
- Not stirring the rice after it is added – essential for socarrat.
- Toasting saffron briefly and infusing it in cold water for maximum aroma.
- Achieving the correct level of liquid and maintaining a vigorous boil for the first few minutes.
Chef Tips from the Video
- Use a high‑quality Spanish EVOO – it adds subtle fruitiness.
- If fresh artichokes are unavailable, use frozen or canned hearts, but rinse them well.
- Place a small piece of aluminum foil around the pan edges to keep the broth from spilling over during the vigorous boil.
Troubleshooting
Rice is mushy or sticks together.
Reduce the cooking liquid slightly next time and avoid stirring after the rice is added. Ensure the pan is evenly heated.
Socarrat (crust) is not forming.
Increase the initial high‑heat period and let the pan sit undisturbed. If the liquid evaporates too fast, add a small splash of broth.
Saffron flavor is weak.
Toast the saffron for a few seconds longer and grind it finely in a mortar with a pinch of salt before adding the cold water.
Storage
Refrigerator: Cool within 2 hours; store in an airtight container for up to 3 days.
Freezer: Can be frozen in a freezer‑safe container for up to 2 months; reheat gently on low heat.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the chicken broth a day ahead; it deepens flavor.
- Toast and grind the saffron while the broth is simmering.
- Chicken pieces can be marinated with a pinch of salt and pepper up to 4 hours before cooking.
Frequently Asked Questions
What is the cultural significance and history of Spanish‑Style Chicken Paella in Valencian cuisine?
Paella originated in Valencia as a humble farmers' dish cooked over open fire, using rice, local vegetables, and whatever protein was on hand. Over centuries it became Spain's national culinary symbol, representing communal cooking and seasonal ingredients.
What are the traditional regional variations of paella in Spanish cuisine?
In Valencia the classic paella uses chicken, rabbit, and sometimes snails with green beans and garrofó. Coastal regions add seafood (paella de mariscos), while inland areas might include pork, chorizo, or duck. Each version respects the rice‑to‑liquid ratio and socarrat tradition.
How is authentic paella traditionally served in Valencia?
Traditionally the whole pan is placed on a table and diners eat directly from it with a wooden spoon, choosing between the caramelized crust (socarrat) and the softer center. No plates are used in the most authentic setting.
What occasions or celebrations is paella traditionally associated with in Spanish culture?
Paella is a centerpiece for festivals, family gatherings, and holidays such as Saint John’s Eve, weddings, and the Feria de Valencia. Its communal nature makes it ideal for large groups and outdoor celebrations.
What authentic ingredients are essential for a traditional Valencian paella versus acceptable substitutes?
Essential ingredients include short‑grain Valencia or Bomba rice, saffron, Spanish olive oil, and a protein like chicken or rabbit. Substitutes such as Arborio rice, turmeric for color, or pork can be used, but they alter the authentic flavor profile.
What other Spanish dishes pair well with Spanish‑Style Chicken Paella?
Paella pairs beautifully with a simple green salad dressed with sherry vinaigrette, a chilled glass of Albariño or Rioja, and traditional tapas like alioli‑topped potatoes or jamón ibérico.
What are the most common mistakes to avoid when making Spanish‑Style Chicken Paella at home?
Common errors include stirring the rice after it’s added, using the wrong type of rice, adding too much liquid, and not allowing the socarrat to form. Each mistake leads to a mushy texture or bland flavor.
Why does this paella recipe toast saffron and use cold water for infusion instead of adding it directly to the broth?
Toasting releases volatile aromatic compounds, while cold‑water infusion extracts color without degrading the delicate flavor. Adding saffron directly to hot broth can cause bitterness and a muted hue.
Can I make Spanish‑Style Chicken Paella ahead of time and how should I store it?
Yes, you can prepare the broth and toast the saffron a day ahead. After cooking, let the paella rest, then refrigerate in an airtight container for up to 3 days. Reheat gently on low heat, adding a splash of broth if needed.
What does the YouTube channel Cooking from Spain specialize in?
The YouTube channel Cooking from Spain specializes in authentic Spanish home cooking, focusing on regional dishes, seasonal ingredients, and traditional techniques presented in clear, step‑by‑step tutorials.
How does the YouTube channel Cooking from Spain's approach to Spanish paella differ from other cooking channels?
Cooking from Spain emphasizes the importance of rice‑to‑liquid ratio, seasonal vegetables, and achieving the perfect socarrat, while many other channels focus on shortcut ingredients or heavy seafood toppings that can mask the true flavor of a Valencian‑style paella.
Last updated: August 26, 2026
