Paella
Paella, the way we make it here, feels like humble food with a big heart—rice taking on the flavours of what’s at hand, a little chorizo for warmth, peas for sweetness, and chicken crisped in the oven so everyone gets a crackly piece. It’s the kind of pan you set in the middle of the table after a long day—boots by the door, stories starting—proof that simple ingredients, cooked with care, can gather a room and feed it well.
Prep time: 20 minutes
Total time: 55–65 minutes
Serves: 6
Ingredients
Crispy chicken
6 bone-in, skin-on chicken thighs
1 tsp kosher salt
½ tsp black pepper
1 tsp smoked paprika
1 tbsp olive oil
Paella
2 tbsp olive oil
250 g (9 oz) cured chorizo, sliced into coins
1 medium onion, finely chopped
1 red pepper, diced
3 garlic cloves, minced
2 tsp smoked paprika
½ tsp ground turmeric (or a pinch of saffron, optional)
400 g (2 cups) paella rice (bomba/Calasparra; Arborio works in a pinch)
1.1–1.2 L (4½–5 cups) hot chicken stock
150 g (1 cup) frozen peas (no need to thaw)
1 lemon, cut into wedges
Sea salt & black pepper, to taste
Handful of parsley, chopped (optional)
Method
Roast the chicken. Heat oven to 220°C / 425°F. Pat thighs dry, rub with oil, salt, pepper, and smoked paprika. Place skin-side up on a tray. Roast 25–30 min until skin is deeply crisp and juices run clear (internal temp 74°C / 165°F). Rest 5 minutes.
Start the paella. While the chicken roasts, heat 2 tbsp olive oil in a wide 30–34 cm (12–13 in) paella pan or large skillet over medium. Sauté chorizo 3–4 min until it renders and browns. Add onion and red pepper; cook 5 min until soft. Stir in garlic, smoked paprika, and turmeric/saffron; cook 30 sec until fragrant.
Toast the rice. Add rice; stir to coat in the chorizo oil 1–2 min until glossy.
Add stock & simmer. Pour in 4½ cups hot stock and season lightly. Shake pan to level the rice; do not stir again. Simmer 15–18 min over medium-low until rice is mostly tender and liquid is nearly absorbed (add remaining stock, a splash at a time, if the pan looks dry before rice is done).
Finish & steam. Scatter peas over the top. Nestle the rested, crispy chicken on the rice (keep the skin above the steam). Cook 3–5 min more to heat through and form a light socarrat (the caramelised crust) on the bottom—listen for gentle crackles. Remove from heat, cover loosely with a tea towel, and rest 5 min.
Serve. Squeeze lemon over, finish with parsley, adjust salt and pepper, and carry the pan to the table.
Cook’s notes: Use the no-stir method to encourage a good socarrat; adjust heat so the bottom crackles gently but doesn’t scorch. If using Arborio, expect a creamier texture and add stock gradually.
Variations
Vegetarian – Roasted Pepper & Mushroom Paella
Swap chicken stock for vegetable stock; omit chorizo. Roast 300 g (10 oz) mixed mushrooms and 1 extra red pepper (220°C / 425°F, 15–20 min) and fold onto the rice with the peas. Add 1 tsp smoked paprika + ½ tsp cumin for depth; finish with feta or a handful of grated hard cheese (optional).Vegan – Chickpea & Artichoke Paella
Use vegetable stock; omit chorizo. Add 1 can (400 g/14 oz) chickpeas, drained, with the rice; top with 1 jar (200 g/7 oz) artichoke hearts, quartered, during the last 5 minutes. Boost savoury notes with 1 tbsp tomato paste in Step 2 and 2 tsp nutritional yeast at the end.Fish – Coast-to-Coast Seafood Paella
Keep the chorizo or omit it. In the final 8–10 minutes, tuck in 300 g (10 oz) firm white fish (cod/halibut, chunks) and 300 g (10 oz) shrimp; add mussels or clams if you like (close the lid/foil until shells open). Finish with lemon and parsley.