Authentic Spanish Paella

Ingredients

Ingredients

• 4 tbsp olive oil
• 1.5 lb chicken thighs or drumsticks
• to taste salt
• to taste black pepper
• 1 medium onion
• 3 garlic cloves
• 1 red bell pepper
• 1 lb green beans
• 2 medium ripe tomatoes
• 2 cups short-grain paella rice
• 4 cups chicken broth
• 1/2 tsp saffron threads
• 1 tsp smoked paprika
• 1/2 cup (optional) peas
• 2 wedges for serving lemon
• for garnish fresh parsley

Instructions

1. Heat 2 tablespoons of olive oil in a large paellera or wide skillet over medium-high heat. Season 1.5 pounds of chicken pieces with salt and pepper, then brown them on all sides for about 5-7 minutes. Remove and set aside.
2. In the same pan, add the remaining 2 tablespoons of olive oil. Sauté 1 chopped onion and 3 minced garlic cloves until softened, about 3 minutes.
3. Add 1 red bell pepper sliced into strips and 1 pound of trimmed green beans. Cook for 4-5 minutes until vegetables begin to soften.
4. Stir in 2 chopped ripe tomatoes (or 1 cup canned diced tomatoes) and cook for 2 minutes to break them down.
5. Add 2 cups of short-grain paella rice (like bomba or arborio) and stir to coat with the vegetables for 1 minute.
6. Pour in 4 cups of chicken broth mixed with 1/2 teaspoon saffron threads (steeped in 1/4 cup hot water) and 1 teaspoon smoked paprika. Bring to a boil, then reduce to a simmer.
7. Nestle the browned chicken pieces back into the rice. Arrange 1/2 cup of fresh or frozen peas on top if desired. Do not stir once boiling.
8. Simmer uncovered for 18-20 minutes, until rice is tender and liquid is absorbed. Rotate the pan occasionally for even cooking.
9. Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes.
10. Garnish with lemon wedges and chopped parsley. Serve directly from the pan.

Notes

For a seafood variation, substitute chicken with shrimp and mussels, adding them in the last 5 minutes of cooking. Use a true paellera pan for the best results and authentic socarrat (crispy bottom layer). Stores well in the fridge for up to 2 days; reheat gently with a splash of broth.