The Best Paella I've Ever Made

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric provides color and flavor at a lower cost.

seafood mix

🥗Healthier: grilled fish

💰Cheaper: canned tuna

Canned tuna is more affordable and still offers a seafood flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lighter and can be made economically.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still being versatile.

Preheat a paella pan.

Add Spanish olive oil to the pan.

Place chicken thighs skin down in the pan to get crispy.

Cook chicken for about 10 minutes until browned and caramelized.

Add leeks and red peppers to the pan and cook until they soften.

Add 400 g of bomba rice to the pan and spread it evenly.

Toast saffron with the rice to release its fragrance.

Pour in approximately 4 L of chicken stock over the rice.

Ensure no raw rice is left on top of the ingredients.

Cook for about 35 minutes without stirring.

After 20 minutes, check the rice for translucency and adjust heat as necessary.

After 30 minutes, avoid touching the rice to develop the socarrat (crispy base).

Add lobster and spider crab to the dish for the final 10 minutes of cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens