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Paella de Pollo con Verduras (Chicken and Vegetable Paella)

🇪🇸 Spain · Valencia

Servings: 4–6 Total: 1 hour 10 minutes

Ingredients

  • 1 lb skin-on, bone-in chicken thighs or wings
  • 2 tbsp extra-virgin olive oil
  • 1 tsp kosher salt, plus more
  • 2 oz mushrooms, preferably chanterelles, cut into 1/2" pieces
  • 3 oz carrots, peeled and cut into 1/2" pieces
  • 3 oz pattypan squash or zucchini, cut into 1/2" pieces
  • 1/2 cup small cauliflower florets
  • 2 oz asparagus, cut into 1 1/2" pieces
  • 2 oz Romano or other snap beans, cut into 1 1/2" pieces
  • 1 tsp smoked Spanish paprika
  • 1/2 cup grated tomato or canned crushed tomatoes
  • Pinch of saffron (about 8 threads)
  • 2 sprigs rosemary
  • 5 cups low-sodium chicken broth or water
  • 1 cup paella or bomba rice

Steps

  1. If using bone-in chicken thighs, bone them and cut into quarters; if using wings, separate drumettes and flats.
  2. Heat olive oil in a paella pan or large skillet over medium-high heat until just smoking.
  3. Add chicken and cook, turning occasionally, until deeply browned all over, 7–9 minutes. Season with salt and push to the edges of the pan.
  4. Add mushrooms to the center of the pan and cook until golden, about 1 minute.
  5. Add carrots, squash, and cauliflower; cook until lightly browned, about 2 minutes.
  6. Add asparagus and snap beans; cook until lightly browned, about 2 minutes. Push all vegetables to the edges with the chicken.
  7. Add paprika to the center of the pan and toast for 15 seconds.
  8. Add tomato and cook until thickened, about 2 minutes.
  9. Mix chicken and vegetables into the tomato sauce and cook until slightly caramelized, about 3 minutes.
  10. Crumble saffron into the sauce and stir in. Add rosemary, broth, and salt.
  11. Increase heat to high, bring to a boil, and cook until reduced by about a quarter, about 5 minutes.
  12. Remove and discard rosemary. Add rice, spreading evenly, and cook, stirring occasionally, until rice starts to swell, 7–9 minutes.
  13. Reduce heat to medium-low and distribute rice, chicken, and vegetables evenly across the pan. Cook undisturbed until rice is al dente and liquid is mostly evaporated, about 5 minutes.
  14. Increase heat to high and cook until a crisp socarrat (caramelized bottom crust) forms.
  15. Let the paella rest for 3 minutes before serving.

Notes

Traditional Spanish paella variation using seasonal vegetables and chicken; socarrat (the crisp bottom layer) is a key element of authentic preparation.

Source: www.epicurious.com