Spanish cuisine · Dough, Pasta & Rice

Paella de Pollo

Rice pan dish with seared chicken, wide green beans and saffron, with a crisp crust on the bottom of the pan.

Ingredients · for 4 servings

• 800 g chicken thighs
• 400 g round-grain rice (Bomba)
• 200 g wide green beans
• 3 ripe tomatoes
• 4 cloves garlic
• 1/2 tsp saffron threads
• 1 tsp sweet paprika
• 1 sprig rosemary
• 1.2 l chicken stock
• 80 ml olive oil
• 1 lemon
• Salt, pepper

Instructions

1. Pat the chicken pieces dry and season generously with salt and pepper; trim the green beans and break into 4 cm pieces, grate the tomatoes and finely chop the garlic.
2. Heat the olive oil in a 38 cm paella pan and fry the chicken all over for 10–12 min. over medium heat until deep golden brown; push to the edge.
3. Fry the beans and garlic for 3 min., add the grated tomatoes and reduce for 6–8 min. until the sofrito is dark and dense, then fry in the paprika for 30 sec.
4. Stir in the rice and let it coat for 2 min. while stirring, pour in the hot chicken stock with the crumbled saffron threads, add the rosemary and season to taste.
5. Spread everything evenly and cook without further stirring for 10 min. over high heat and 8–10 min. over low heat, until the broth is absorbed and the bottom crackles audibly — this is the socarrat.
6. Remove the pan from the heat, cover and let rest for 5 min., then serve straight from the pan with lemon wedges.