Paella is a saffron-scented rice dish from Valencia, Spain, traditionally cooked in a wide, shallow pan so the rice forms a thin, even layer. This home-style Valencian version combines chicken, green beans and butter beans; its measured stock, hands-off rice cooking and short rest make it practical to prepare at home.
Ingredients
- 5 cups (1.2 L) unsalted chicken stock
- 1 large pinch saffron threads, about 0.1 g
- 3 tablespoons (45 ml) olive oil
- 1½ pounds (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 1½ cups (180 g) green beans, trimmed and cut into 2-inch (5 cm) pieces
- 2 cloves garlic (about 6 g), finely chopped
- 1 cup (200 g) ripe tomato, grated on the large holes of a grater, skins discarded
- 1 teaspoon (2 g) sweet Spanish paprika
- 2 cups (380 g) bomba or other Spanish short-grain paella rice
- 1 cup (170 g) cooked butter beans or lima beans, drained if canned
- 1 teaspoon (6 g) fine salt, plus more to taste if needed
- ¼ teaspoon (0.5 g) freshly ground black pepper
- 1 small rosemary sprig, optional
- 1 lemon (about 150 g), cut into wedges, for serving
Instructions
- Set up the pan and saffron. Choose a wide, shallow paella pan about 14 to 15 inches (35 to 38 cm) across, or the widest heavy skillet that fits your burner. A broad pan spreads the rice into a thin layer, helping it cook evenly and giving more grains contact with the base. Warm the stock in a saucepan until steaming but not boiling. Crush the saffron lightly between your fingers, stir it into the stock, and keep the stock warm over low heat. Have the measured rice, beans and chopped ingredients ready before you start cooking.
- Brown the chicken. Heat the olive oil in the paella pan over medium-high heat. Season the chicken with the salt and pepper, then spread it in the pan without crowding; brown it in two batches if necessary. Cook for about 6 to 8 minutes, turning the pieces so several sides color. The chicken does not need to be fully cooked yet, because it will simmer with the rice. Transfer it to a plate, leaving the oil and browned bits in the pan.
- Cook the vegetables and tomato. Add the green beans to the pan and cook for 3 to 4 minutes, stirring occasionally, until they begin to soften and take on a little color. Stir in the garlic and paprika for about 30 seconds, just until fragrant; do not let the garlic burn. Add the grated tomato and cook for 4 to 5 minutes, stirring, until it thickens and no longer looks watery. This concentrated tomato mixture is the sofrito, the savory base that seasons the rice.
- Add rice and stock. Return the chicken and any plate juices to the pan. Add the rice and stir for about 1 minute to coat the grains in the sofrito. Pour in all the warm saffron stock, distributing it across the pan, then add the butter beans and rosemary sprig if using. Taste a little of the liquid carefully and adjust the salt now; once the rice is cooking, avoid stirring it. Spread the rice into an even layer with the back of a spoon.
- Simmer without stirring. Bring the liquid to a steady, lively simmer over medium-high heat for 5 minutes, then lower the heat to maintain a gentle, even simmer for about 13 to 15 minutes. Rotate the pan occasionally if your burner heats unevenly, but do not stir the rice. Check that the chicken reaches 165°F (74°C) in the thickest pieces with a food thermometer; this is the USDA FSIS safe minimum internal temperature for poultry. If the rice is still firm and the pan is dry, add warm stock or water in small splashes around the pan and cook for a few more minutes. The grains should be tender with a slight bite, not mushy.
- Build a little socarrat, then rest. When the rice is nearly done and little liquid remains, raise the heat for 30 to 60 seconds. Listen for a faint crackle and smell for toasted rice; lower the heat or remove the pan immediately if you smell burning. A golden, lightly crisp layer on the bottom, called socarrat, is desirable, but a blackened layer is bitter. Take the pan off the heat, cover it loosely with a clean kitchen towel, and rest for 5 minutes. Remove the rosemary before serving and bring the pan to the table with lemon wedges.
Tips
- Use a suitable rice. Bomba rice is prized because it absorbs flavorful liquid while keeping its shape. Calasparra or another Spanish short-grain paella rice is a good substitute. If neither is available, use a short-grain rice and follow its package guidance while watching the liquid; avoid rinsing away the rice’s surface starch unless its package specifically recommends it. Arborio can work in a pinch, but it tends to release more starch and make a softer, creamier dish rather than distinct paella grains.
- Make the pan fit the burner. Paella pans are wide, and a small burner can leave the middle hotter than the edges. Rotate the pan during cooking, or use a wide skillet that sits more evenly on your stove. If you have to use a smaller pan, do not pile the rice deeply; it may cook unevenly, so a larger skillet or cooking in two pans is better.
- Keep the rice layer undisturbed. Stirring after adding the stock encourages a creamy texture and can break the grains. For paella, distribute the rice at the beginning, then let the liquid do the work. If part of the pan is drying faster, rotate the pan or add a small amount of warm liquid at the edge rather than stirring the whole dish.
- Choose substitutes with the flavor in mind. Garrofó, a large, flat Valencian bean, can be difficult to find; butter beans or lima beans make a practical substitute, with a similar mild, creamy texture. If saffron is unavailable, you can omit it, but the dish will lose its distinctive aroma. A pinch of turmeric adds color but does not recreate saffron’s flavor.
Serving Suggestions
Serve paella straight from the pan after its brief rest, with lemon wedges for squeezing at the table. A simple green salad with a sharp vinaigrette is a refreshing counterpoint to the rich, savory rice. Crusty bread is optional, though it can help catch the juices and browned sofrito around the edges. Since the rice is already a filling main course, keep side dishes light and avoid serving several heavy starches alongside it.
For a casual meal, set out the pan and let everyone serve themselves, making sure portions include some chicken, beans and rice. The toasted base is especially sought after; divide it fairly rather than scraping the entire socarrat onto the first plate. If serving guests, bring the lemon separately so people can choose how much acidity they want. A little squeeze brightens each bite without disguising the saffron and paprika.
Variations
Paella has regional, seasonal and family variations, so this chicken-and-bean version is one traditional style rather than a claim that there is only one correct recipe. In Valencia, paella commonly features chicken, rabbit, green beans and garrofó. To include rabbit, replace some or all of the chicken with an equal weight of rabbit pieces, preferably small pieces that will cook through during the simmer; check rabbit with a thermometer for 160°F (71°C). Bone-in pieces may need extra browning and simmering time, so check the rice and meat as they cook and add warm liquid if needed.
For a seafood-style paella, make a separate variation with fish or shellfish rather than adding them to this recipe at the same time as the chicken. Fish should reach 145°F (63°C), checked with a food thermometer; shellfish should be cooked until their shells open, and any that stay closed should be discarded. Seafood releases moisture and cooks at a different rate, so adjust the stock and timing for the specific ingredients. For a vegetarian version, omit the chicken, use vegetable stock, and add seasonal vegetables such as artichokes or red pepper. These changes create different, enjoyable versions, but the result will not have the same flavor as the chicken-based recipe.
Storage and Reheating
Paella is best freshly cooked, when the rice texture and any socarrat are at their peak. Refrigerate leftovers within 2 hours of cooking. Divide them into shallow, airtight containers so they cool promptly, and keep them refrigerated for 3 to 4 days. Do not leave cooked rice at room temperature for an extended period, and discard leftovers that have been sitting out longer than the 2-hour window.
For the best texture, reheat only the portion you plan to eat. Add a tablespoon or two of water or stock per serving, cover loosely, and warm in a skillet over medium-low heat, stirring gently only while reheating. You can also microwave a covered portion, pausing to stir partway through so it heats evenly. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Rice may soften after refrigeration, and reheating usually will not restore the original crisp bottom. For longer storage, freeze portions in airtight containers for up to 2 to 3 months for best quality; thaw in the refrigerator before reheating to 165°F (74°C).
Frequently Asked Questions
Can I make paella without a paella pan?
A wide, shallow skillet works well if it can hold the rice in a relatively thin layer. The exact pan shape matters less than broad, even heat and enough surface area for the stock to evaporate. A deep pot is less suitable because the rice will form a thicker layer and can cook unevenly. If your skillet is small, reduce the recipe or use two pans rather than stacking the rice deeply.
Should I wash the rice before cooking?
Usually, no. Paella relies on rice that absorbs the seasoned stock while remaining distinct, and washing can remove some of the surface starch that helps the liquid coat the grains. Follow the package instructions if they specifically call for rinsing, then drain the rice thoroughly so extra water does not change the recipe’s liquid balance.
Why is my paella rice still hard or too wet?
Rice can stay hard if the pan is too hot and liquid evaporates before the grains soften, or if the burner does not heat the whole pan evenly. Add a small splash of warm stock or water and continue simmering gently. If the rice is wet near the end, cook a little longer uncovered at a steady simmer. Rice type, pan size and burner strength all affect evaporation, so use tenderness and the remaining liquid as your guide.
Is it necessary to stir paella?
Stir the rice briefly when coating it with the sofrito, before adding the stock. After the stock goes in, spread the grains evenly and leave them alone so the dish cooks more like a pilaf than a risotto. You may rotate the pan to compensate for uneven heat. Stirring during the simmer can make the finished rice softer and reduce the chance of forming socarrat.
Can I prepare any part ahead?
You can trim the beans, chop the garlic, grate the tomato and measure the rice and spices earlier in the day; keep cut ingredients covered and refrigerated as appropriate. For the best final texture, cook the rice shortly before serving rather than making the entire dish in advance. If you do cook it ahead, cool and refrigerate it promptly, then reheat portions to 165°F (74°C) as described above.
What is socarrat, and how do I avoid burning it?
Socarrat is the thin, toasted layer of rice that forms on the bottom of the pan near the end of cooking. It should smell nutty and look golden, not black. Raise the heat only briefly once most liquid has been absorbed, listen for a light crackle, and remove the pan from the burner as soon as you notice the toasted aroma. Pan material and burner strength vary, so watch and listen rather than relying on a long fixed timing.
Related
- Spanish Recipes for Dinner: Saffron Chicken Paella
- Spanish Tortilla: Traditional Potato and Egg Recipe
- Spanish Recipes for Salmon: Saffron Tomato Bake
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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