RECIPE
Spanish
Chicken Paella
🥘 Socarrat Secret
Do not stir the rice once it's in the pan! This creates the 'socarrat'—the delicious crispy layer of caramelised rice at the bottom. This is the hallmark of a true paella.
Ingredients
- 500g Chicken Thighs (Bite-sized)
- 300g Paella Rice (Bomba or Calasparra)
- Saffron Threads, Smoked Paprika
- 1 cup Chicken Broth
- Mixed Peppers, Onions, Peas, Garlic
- Lemon Wedges for garnish
Instructions
- Brown Chicken: Season and fry chicken pieces in olive oil until golden.
- Sauté Veggies: Add chopped onion, peppers, and garlic. Cook until softened.
- Add Rice: Stir in the rice, saffron, and paprika. Coat the rice in the oil.
- Simmer: Add chicken broth and simmer without stirring for 20-25 minutes.
- Final Rest: Cover and let it rest for 5 minutes before serving with lemon wedges.