Name: Paella
Yield: 4-6
Cuisine: Spain
Ingredients: 3 tbsp olive oil; 1 lb (450 g) chicken thighs, cut in pieces; 1/2 lb (225 g) green beans, trimmed; 1 ripe tomato, grated; 1 tsp smoked paprika; Large pinch of saffron threads; 1 1/2 cups (300 g) Bomba or short-grain rice; 4 cups (1 L) hot chicken stock; 1/2 cup cooked white beans or peas; Salt to taste; Lemon wedges for serving

Where it comes from

Paella comes from the rice-growing lands around Valencia on Spain's eastern coast, where it began as a hearty farm-workers' meal cooked outdoors over a wood fire. Today it is cooked and shared across Spain and the world, usually straight from the pan at the table.

Explore the cuisine of Spain.

Recipe

Make Paella at home

Serves 4-6Time 1 hour

Ingredients

3 tbsp olive oil
1 lb (450 g) chicken thighs, cut in pieces
1/2 lb (225 g) green beans, trimmed
1 ripe tomato, grated
1 tsp smoked paprika
Large pinch of saffron threads
1 1/2 cups (300 g) Bomba or short-grain rice
4 cups (1 L) hot chicken stock
1/2 cup cooked white beans or peas
Salt to taste
Lemon wedges for serving

How it's made

Heat the oil in a wide paella pan or large skillet and brown the chicken well on all sides, then season with salt.
Add the green beans and cook a few minutes, then push everything to the edge and add the grated tomato and paprika. Cook until jammy and dark.
Crumble the saffron into the hot stock and stir it into the pan with the beans.
Bring to a boil, then sprinkle in the rice in an even layer. Stir once only to distribute it, then do not stir again.
Simmer on medium heat for about 10 minutes, then lower the heat and cook another 8 to 10 minutes until the liquid is absorbed.
Turn the heat up for the last minute or two to form the crisp bottom layer (socarrat), listening for a gentle crackle.
Cover with a towel and rest 5 minutes, then serve from the pan with lemon wedges.