I love paella. This Valencian style chicken paella is one of my favorites and I have been making it for decades, since my first trip to Spain. It isn't exactly an authentic Valencia chicken paella because I insist on adding Spanish chorizo which I have heard is a big no no. Oh well, I like it so in it goes. You can of course leave it out if you like.
What is a Valencian chicken paella?
This chicken paella comes pretty close to being authentic. If you want to make it authentic, just leave out the chorizo.
Paella Valenciana is the original, traditional version of paella that comes from the Valencia region on Spain’s eastern Mediterranean coast. It’s a rice-based dish cooked in a wide, shallow pan (called a paellera), and traditionally cooked over an open fire just like I did for this recipe.
The classic version can feature just chicken or other meats. Following is a list of what you might find in an authentic Velencian chicken paella.
- Short-grain rice (like bomba, senia or arborio)
- Rabbit
- Chicken
- Snails
- Green beans and butter or lima beans
- Saffron, paprika, and sometimes rosemary
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What are the origins of Valencia chicken paella?
Valencian chicken paella has its roots in the Albufera lagoon region near Valencia. It's a rural area full of rice paddies, game, and fresh vegetables.
This dish was popular with the local farmers and laborers in the region in the 15th and 16th Centuries and still is today. The farmers and laborers would gather local ingredients and cook them in a large paella pan over an open fire.
Paella wasn't the expensive dish it is for tourists today. It was low cost and easy food.
How do you serve chicken paella?
Paella is meant to be shared. Traditionally, it's cooked outdoors, with everyone gathering around the fire. No plates—people just eat straight from the pan with wooden spoons. It’s as much about community as it is about cuisine.
Of course you can plate it up if you like but in Spain eating directly from the pan is still a family ritual.
While the paella is cooking, you might like to offer around some Padron peppers. They are a delicious and easy tapa.
Ingredients
There are quite a few ingredient in this chicken paella but they are all easy to source. Not photographed are the butter beans because I decided to add them while I was cooking.
- extra virgin olive oil
- onion
- red bell pepper
- bone in chicken thighs
- dry cured Spanish chorizo
- rosemary
- thyme
- sweet smoked paprika
- green beans
- cooked butter beans
- Arborio rice
- chicken bone broth
- saffron
- chopped tomatoes
- Parsley
- Salt and pepper
See recipe card for quantities.
Cooking your chicken paella over a wood fire is the authentic way of doing it but you can cook it on your stovetop.
Instructions
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- Step 1: Place your pan over a medium-high heat. Sprinkle in about a teaspoon of flaky salt and pour in the olive oil.
- Step 2: When the oil is hot but not smoking, stir in the chopped onions and bell pepper and fry for about 5 minutes to soften.
- Step 3: Push these veggies over to a cooler side of the pan and add the chicken thighs, skin side down.
- Step 4: Brown the chicken all over and then add the chorizo to brown it too.
- Step 5: Stir in the garlic, rosemary, bay leaf and thyme and fry for another 30 seconds.
- Step 6: Then stir in the paprika and add a drop of water or stock so that the paprika doesn't burn.
- Step 7: Pour in about 2 cups (500ml) of the stock and bring it to a simmer.
- Step 8: Add the green beans and butter beans and stir well to combine.
- Step 9: Stir in the saffron and simmer it all for about a minute.
- Step 10: Add half the rice and the chopped tomatoes and stir well.
- Step 11: Pour in the remaining rice and stir it all together.
- Step 12: Add another 2 cups (500ml) stock and bring to a simmer. Allow this to cook for about 10 minutes.
- Step 13: Continue simmering and adding more stock as required. You want the rice to be tender but not mushy.
- Step 14: Once the rice is tender, continue to let the stock cook down and soak into the rice.
- Step 15: Once all the liquid has evaporated, listen carefully for the crackling sound. This is the rice caramelising to the bottom: the socarrat. Let the rice crackle for about 10 to 15 seconds and then take the pan off the heat. Let it stand undisturbed for 5 to 10 minutes which will help achieve a good socarrat.
- Step 16: Enjoy! The chicken paella can be eaten directly from the pan or you can plate it up.
What is socarrat?
Socarrat is the caramelized crust of rice that forms at the bottom of a well-made paella. It’s not burnt, but perfectly toasted—rich, slightly nutty, and deeply flavorful.
It happens when the broth has been fully absorbed and the rice at the bottom starts to fry gently in the oil, forming a thin, crispy layer.
How do you achieve a perfect socarrat?
Let the paella cook undisturbed for the final few minutes. Once the liquid absorbs into the rice, listen for a gentle crackling sound—a sign that the socarrat is forming.
You can check by gently scraping the bottom with a spoon. If it resists and has a toasty smell, you’ve done a great job.
Remove from heat and let it rest for 5–10 minutes—this helps the socarrat set.
Can you work ahead?
You bet! In fact, it is a good idea to prepare your ingredients before you start cooking. You want everything ready to add to the hot pan and you can prepare it all one or two days ahead of cooking.
Store all your ingredients in airtight container in the fridge.
Variations
Authentic Valencian chicken paella is often made just with chicken. Here are a few other things you can add that will be just as authentic.
- Rabbit - Rabbit is a popular substitute for the chicken or you could add both. In Winter when rabbit is readily available, I always add it.
- Snails - Paellas were originally peasant food and snails were readily available and cheap. Give it a try. Very good.
- Baby Artichokes - When in season, artichoke heart are delicious added to a paella, either with the green beans or as a substitute.
Useful Equipment
Paella Pan: Paella pans are the perfect pans for this dish, both for cooking and presentation. You can also cook your chicken paella in any large frying pan.
A long spoon or spatula: This will really come in handy for stirring especially if you are cooking over wood. The fire can get quite hot so a long handled spoon is good to have on hand.
A small pot: For heating the chicken stock before adding it to the paella pan. It is always best to add the stock hot.
Storing Leftover Chicken Paella
You can store leftover chicken paella in an airtight container for 3 to 4 days. Let the paella cool to room temperature, but no longer than two hours before refrigerating.
You can also freeze leftovers for up to 1 month but the rice might be softer and slightly mushy after thawing. I recommend labelling and dating your containers before freezing.
To reheat, let it thaw completely in the fridge and then heat it up in your microwave or in a pan over a medium heat.
Top Tip
Work on making a socarat. Listen carefully at the end off cooking after that liquid has been absorbed. When you hear the rice crackling, get the paella off the heat to rest for about 10 minutes before serving which will further develop the socarrot.
FAQ
Use a short-grain Spanish rice, such as Bomba, Calasparra or Senia if you can get it. These types of rice absorb the liquid without becoming mushy and help produce the classic paella texture. If, like me, you find it difficult to find a Spanish rice, you can use Arborio which is the rice used in Italian risotto. It is a good substitute but it may get a creamier texture than paella calls for.
Bone in thighs or legs with the skin left on. The bones will add more depth of flavour to the paella. If you want, you could use boneless pieces of thigh meat but you will lose some flavor.
Ideally yes but you can also use a large frying pan of skillet. Paella pans are shallow and wide which helps the rice cook correctly. Don't use deep pans or woks as cooking this way will produce more steam and prevent proper evaporation.
Your chicken paella is ready when the rice is tender but not mushy and the chicken is cooked through. Once all the liquid is absorbed listen for the crackling noise which is the rice caramelising to the bottom, the socarrat. Let it caramelise for about 10 to 15 seconds and get it off the heat. Allow to sit for 5 to 10 minutes to further develop the socarrat.
Related
Looking for more Spanish recipes? Try these:
Recipe
Chicken Paella
This Valencian style chicken paella tastes amazing. You can cook it in under an hour and it's all cooked in one pan. It is the ultimate one pan meal.
Ingredients
- 1 teaspoon salt plus more to taste
- ¼ cup (70ml) extra virgin olive oil
- 2 medium onions, finely diced
- 1 red bell pepper, finely diced
- 10 bone in chicken thighs
- 10 oz dry cured Spanish chorizo, thinly sliced
- 6 cloves garlic, finely chopped
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 bay leaf
- 1 to 2 teaspoon sweet smoked paprika (preferably Spanish paprika)
- 1 cup green beans
- 1 cup (100g) cooked butter beans
- 3 cups Arborio rice
- 6 to 8 cups chicken bone broth
- 1 teaspoon saffron
- 15oz (400ml) chopped tomatoes
- Parsley
- Black pepper to taste
Instructions
- Heat a paella pan or large frying pan over a medium-high heat. Sprinkle in about 1 teaspoon of flaky salt and add the olive oil.
- When the oil is hot but not smoking hot, stir in the chopped onions and bell pepper
- Fry the onion and bell pepper for about 5 minutes to soften and then scrape it all to one side of the pan. Situate your pan so that the onions and bell pepper are not right over the heat.
- Add the chicken, skin side down and brown if for a few minutes and then turn it over to sear the other side.
- Add the chorizo and brown it for a few minutes, stirring regularly for even cooking and then add the chopped garlic, rosemary, bay leaf and thyme.
- Stir everything in the pan together to fry for about 2 minutes and add the paprika and a spash of water or stock so that the paprika doesn’t burn.
- Then stir in the green beans and butter beans and half of the rice along with the chopped tomatoes. Stir well and then add the remaining rice and about 2 cups (500ml) of the stock.
- Add the saffron and bring it all to a simmer, stirring regularly.
- Now pour in about 2 more cups (500ml) of the chicken stock and let it come to a simmer. Allow the paella to cook for about 30 minutes adding more stock as necessary. You want the rice to be good and tender.
- Once the rice is tender, continue cooking it all down until almost all of the stock has cooked down. Don’t stir from the bottom. You want the rice to stick to the bottom and brown some. That is the very important socarrat. In the last few minutes of cooking when the liquid is all absorbed into the rice, let it cook and listen carefully for the rice to start to make a crackling noice as it caramelises to the bottom of the pan.
- When you hear the crackling rice, let it cook for another 10 seconds and get it off the heat. Allow it to stand, undesturbed for 10 minutes. If it is cold outside or in your kitchen, cover the paella with foil to keep it hot. Letting it stand in this way will help further develop the socarrat.
- To finish, season with salt and pepper to taste and garnish with the chopped parsley. Serve with lemon wedges and enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 1208Total Fat: 51gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 339mgSodium: 5243mgCarbohydrates: 48gFiber: 4gSugar: 9gProtein: 143g