This is my new favorite go-to to impress people with my cooking skills. You can easily make this in about 30 minutes but impress people with that deliciously salty and rich flavor with the crunch of the socarrat the rice creates.
Top tips from me:
1) Danny says the prep takes the most time here, and I agree, though make sure you set timers and pay close attention when cooking.
2) Use chicken thighs or legs so there’s enough fat to create flavor! Chicken breast will get too dry.
3) It’s definitely easier to cook each vegetable one at a time so that you don’t have to carefully pick out the peppers and cauliflower later. So cook the cauliflower first, then peppers, then put and leave in the green beans.
4) I used my food scale to measure out the rice, but feel free to convert that to cups, just don’t add too much without adding enough stock.
5) I had to pour a little more stock in later to avoid burning the paella early on, and when I did the cooking class, Danny recommended adding a little bit of water at the time just to ensure the rice has enough liquid to absorb.
6) Make sure to evenly pour the rice into the pan. You want the broth to completely cover it as it sinks to the bottom.
7) Pay close attention to the cooking times; if you don’t decrease your heat at the right time, it could burn, like mine did a little bit. That last minute is important to create a crust!
This dish requires a bit of prep with chopping everything up, but once you do that, it will only take about 30 minutes to complete. The amounts provided by Danny are meant to serve one person, though I definitely had some leftovers.
6 oz of chicken thighs and/or leg, cut into 3-4 in. cubes — 2 tbsp salt — 0.5 cup green beans, cut into 1.5 in. pieces — half of a red pepper, cut into 2 in. pieces — 0.6 cup small florets of cauliflower — 1 tbsp sweet paprika — 1 clove garlic, minced — half of a tomato, pureed — 50 ml olive oil — 100 g bomba rice — 0.5 g saffron — 1.5 cups chicken stock
Did you make this recipe and have suggestions? Leave a comment!