Paella De Pollo Recipe
GF 30/56 spanish bomba rice, baby leek, wild mushroom
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Ingredients
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Paella Base
Protein & Vegetables
Finishing & Garnish
Method
Paella Base
Prepare stock and saffron
Warm the chicken stock in a saucepan over low heat. Crush the saffron threads between your fingers and stir them into about 2 tablespoons of the warm stock; let bloom for 5 minutes.
Heat pan
Place a wide paella pan or large skillet (12-inch/30 cm) over medium heat. Add 1 tablespoon olive oil and warm until shimmering.
Protein & Vegetables
Brown the chicken
Season the chicken thighs with 1 tsp salt and 1/4 tsp black pepper. Add chicken to the hot pan skin-side down. Sear without moving for 4–5 minutes until well browned, then flip and brown the other side for 3 minutes. Remove chicken to a plate and set aside (it will finish cooking in the paella).
Sauté leeks and mushrooms
Add remaining 2 tablespoons olive oil to the pan. Add the halved baby leeks cut-side down and sauté 3 minutes until starting to soften and caramelize. Add sliced wild mushrooms and a pinch of salt; cook 4–5 minutes until mushrooms release liquid and it evaporates. Push vegetables to the pan edge.
Cook garlic and tomato
In the cleared center of the pan, add the minced garlic and cook 30 seconds until fragrant. Add the grated tomato (or crushed canned), smoked paprika and stir, cooking 2–3 minutes until the mixture darkens slightly and the raw tomato taste reduces.
Toast the rice
Add the bomba rice to the pan and stir well to coat grains with the tomato mixture and oil. Toast the rice 1–2 minutes, stirring, so it becomes translucent at the edges.
Add stock and saffron
Pour in the warm chicken stock and the saffron-infused stock. Do not stir after this point except to distribute chicken and vegetables; level the rice with a spatula. Arrange the reserved browned chicken pieces skin-side up among the rice and vegetables. Season the surface with remaining 1/2 tsp salt and a few grinds of black pepper.
Simmer
Bring to a steady simmer over medium-high heat for 5 minutes, then reduce heat to medium-low to maintain a gentle simmer. Cook uncovered for about 18–22 minutes, rotating the pan as needed for even cooking. After 10 minutes, scatter the frozen peas over the rice if using. Do not stir—the goal is to form a socarrat (toasted bottom crust). If liquid is absorbing too quickly before rice is tender, add small amounts (1/4 cup) of hot stock as needed.
Finish cooking
When rice is al dente and most liquid is absorbed (18–22 minutes), remove pan from heat. Tuck the mushrooms and leeks if any displaced; dot the surface with butter and sprinkle chopped parsley. Cover the pan loosely with foil or a large baking sheet and rest 5–8 minutes so flavors meld and chicken finishes cooking through (internal temperature for thighs should reach 165°F/74°C).
Finishing & Garnish
Uncover the paella, check seasoning and adjust salt if needed. Using a wooden spoon, gently loosen some of the bottom crust into portions if you like a bit of socarrat in each serving. Transfer paella to a serving platter if desired or serve directly from the pan.