dinner · gluten-free · dairy-free
Open-fire chicken and summer vegetable paella
A Valencian-style paella cooked in a wide, shallow pan over a wood fire: browned chicken and farmers-market vegetables, saffron broth and bomba rice left alone so it forms a crispy socarrat.
- Time
- 75min
- Steps
- 6
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
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Method
-
1
Build a wood fire (or use a large gas burner) under a 40-45 cm paella pan. Heat the oil, season the chicken and brown it slowly all over, 15 minutes.
-
2
Push the chicken to the edges, add the vegetables and cook 5 minutes. Add the garlic and tomato and cook until jammy, then the paprika.
-
3
Pour in the hot stock and saffron, bring to a boil and taste; it should be well salted. Simmer 10 minutes.
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4
Scatter the rice evenly across the pan, shake to level it and don't stir again. Cook over strong heat 10 minutes, then gentler heat 8-10 minutes until the rice is tender and the liquid gone.
-
5
Add rosemary, then raise the heat for the last 1-2 minutes until you hear crackling to form the socarrat.
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6
Rest 5 minutes off the heat and serve with lemon.
