Description
Spanish paella brings Mediterranean magic to your kitchen with saffron-infused rice, succulent seafood, and rich chorizo. Golden-edged rice and perfectly seasoned proteins create a festive feast that transports diners straight to Spain’s coastal regions.
Ingredients
Scale
Main Ingredients:
- 3 pounds chicken thighs and legs, bone-in, skin-on
- 3 cups short- or medium-grain rice
- 1 pound tomatoes
Vegetable Ingredients:
- 8 ounces fresh green beans, trimmed and halved
- 1 cup chopped red bell pepper
- ½ cup chopped green bell pepper
- 2 cloves garlic, minced
- 2 sprigs rosemary, leaves stripped from sprigs
Liquid and Seasoning Ingredients:
- 9 cups low-sodium chicken broth
- 20 threads saffron
- 3 teaspoons kosher salt, divided
- 1 teaspoon smoked sweet paprika
- 2 tablespoons olive oil
Instructions
- Prepare a charcoal chimney starter by lining the bottom with 4 to 5 newspaper pieces, lightly coating them with vegetable oil. Ignite the newspaper and fill the chimney halfway with charcoal.
- Transfer the charcoal, now partially covered with gray ash, to the bottom grate of a kettle grill, spreading it evenly across the surface.
- Distribute the remaining unlit charcoal on top, ensuring proper airflow and avoiding smothering the lit coals. Cover the kettle and position the second grate in preparation for cooking.
- Halve the tomatoes and remove seeds, placing the halves in a fine-mesh strainer positioned over a small bowl to catch the juice.
- Separate the tomato seeds and grate the flesh using the large holes of a box grater, discarding the skins. Reserve the grated tomato and collected juice.
- Heat chicken stock in a 4-quart saucepan to 200 degrees Fahrenheit (93 degrees Celsius), stirring frequently over high heat. Remove from heat and cover to maintain temperature.
- In a small mixing bowl, combine rice, paprika, saffron, rosemary, and 1 teaspoon of salt, whisking thoroughly.
- Position a paella pan on the prepared grill and heat olive oil. Coat the chicken with the remaining 2 teaspoons of salt, ensuring even coverage.
- Sear the chicken for 5 to 6 minutes per side until golden brown, then relocate the pieces to the pan’s outer edges.
- Add garlic, green bell peppers, red bell peppers, and green beans to the pan’s center. Sauté for 2 to 3 minutes until vegetables soften and deepen in color.
- Incorporate the prepared tomatoes and their juice, simmering for 4 to 5 minutes until the liquid reduces by half and the tomatoes thicken.
- Mix the rice mixture into the pan’s center, cooking for 1 minute while stirring occasionally.
- Combine the chicken pieces with the rice, spreading them evenly. Pour in 4 cups of hot chicken broth, ensuring complete rice coverage. Limit stirring to maintain rice integrity.
- After 8 to 9 minutes, when the liquid is absorbed, add another 4 cups of broth. Continue cooking without stirring for an additional 8 to 9 minutes until the rice develops a slightly chewy texture with a small white center.
- When the rice begins to stick, introduce the final cup of stock. Adjust heat distribution to prevent uneven cooking, ensuring uniform preparation.
- Remove the paella from heat and cover with a tea towel. Allow to rest for 15 minutes before serving to enhance flavor and texture.
Notes
- Sourcing authentic Spanish rice ensures the most genuine paella experience possible.
- Selecting high-quality saffron creates a rich, vibrant color and deep traditional flavor profile.
- Preparing ingredients beforehand prevents last-minute cooking stress and guarantees smooth execution.
- Cast iron or traditional paella pans distribute heat more evenly than standard cookware.
- Wooden spoons work best for stirring without damaging delicate rice grains.
- Fresh seafood transforms this dish from good to extraordinary, especially locally caught options.
- Chopping vegetables uniformly helps them cook consistently throughout the entire dish.
- Room temperature ingredients blend more smoothly and cook more predictably.
- Never stir rice during final cooking stages to develop perfect crispy bottom layer called socarrat.
- Salting gradually builds deeper flavor complexity compared to adding all salt at once.
- Olive oil from Spain enhances authentic regional taste and cooking tradition.
- Wine selection matters – dry white or sherry complements seafood beautifully.
- Leftover paella reheats wonderfully when covered and warmed slowly in oven.
- Garnishing with fresh herbs like parsley adds brightness and visual appeal.
- Inviting friends to share creates memorable dining experience beyond just cooking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 490 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg