Wasfetna

Paella

Saffron rice with browned chicken and peppers, cooked in a wide pan.

Paella — Chicken
Cooking time
58 min
Hands-on time
33 min
Free time
25 min
Difficulty
Medium
Cuisine
Spanish

Ingredients

4people

Amounts follow the number of people

For the paella

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Paella pan — Wide and shallow — the thin rice layer and the crust on the base will not form in a deep pot.
  • Food thermometer

Method

  1. Pat the chicken dry and sear in the oil in two batches until colored. Transfer to a clean plate; it will finish cooking with the rice.

    12 min
    You’ll know it’s ready when

    The surface is browned but the chicken is not fully cooked yet.

  2. In the same oil, sauté the onions, peppers and garlic until softened, then add the paprika.

    6 min
    You’ll know it’s ready when

    The onions are translucent and have a strong odor.

  3. Add the rice and stir it in the oil until each grain shines.

    3 min
    You’ll know it’s ready when

    The grains are glossy and translucent at the edges.

    Tip: The rice is deliberately left unwashed — its starch is what creates the texture of paella.

  4. Add the hot chicken stock, saffron and salt; return the chicken and its juices. Spread the rice evenly and bring to a gentle simmer without stirring.

    5 min
    You’ll know it’s ready when

    The chicken is distributed through the rice and the stock simmers.

  5. Cook over low to medium heat until the rice is tender, the stock is absorbed and the chicken reaches 74°C. Add a little hot stock if the rice dries before it is tender.

    25 minYou can walk away
    You’ll know it’s ready when

    The thickest part reaches 74°C. Timing is a guide; continue cooking if needed.

  6. Turn up the heat for thirty seconds to form a crust, then cover the pan and let it rest before serving with lemon.

    7 min
    You’ll know it’s ready when

    You hear a light crackle from the bottom — that is the socarrat.

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