Chicken Paella with Green Olives: from Delicious Sofrito to the Crunchy Socarrat | Cooking with Kurt

saffron

💰Cheaper: turmeric

Turmeric provides color and flavor at a lower cost.

chicken

💰Cheaper: turkey

Turkey is a leaner and often cheaper alternative.

shrimp

💰Cheaper: pollock

Pollock is a more affordable seafood option.

mussels

💰Cheaper: canned clams

Canned clams are a budget-friendly substitute.

Season 1.5 pounds of skin-on bone-in chicken thighs generously with salt and pepper on both sides and let rest at room temperature.

Peel and grate 2 plum tomatoes into a bowl or plate.

In a medium saucepan, add 3 cups of chicken stock and heat on medium until it comes to a simmer.

In a 12-inch stainless steel skillet, heat 2 tablespoons of olive oil over high heat.

Add the seasoned chicken thighs skin side down and brown for 5 minutes, then turn and brown the other side for another 5 minutes. Remove the chicken from the pan.

In the same skillet, add 1 minced onion, 1 minced head of garlic, the grated tomatoes, 1 minced red bell pepper, and 2 teaspoons of smoked paprika. Saute for 10 to 12 minutes until softened and most moisture has boiled off, creating a sofrito.

Add the chicken pieces back into the skillet skin side up along with any juices, then sprinkle in 1/3 cup of sliced green olives and 1/2 cup of frozen peas.

Add 1.5 cups of uncooked short grain rice and stir just until the rice grains are moistened with the sofrito.

Sprinkle in a pinch of saffron, then add the 3 cups of simmering chicken stock and 1/2 cup of dry white wine.

Cook on high heat for 15 minutes without stirring, keeping an eye on the rice and liquid levels, adding 1/4 cup of chicken stock if it gets too dry.

After 15 minutes, rotate the pan for even heat distribution, reduce heat to medium, and cook for another 10 minutes until the rice is almost done or al dente.

Turn off the heat, cover with a lid or aluminum foil, and let the paella steam for another 10 minutes.

Check the rice for doneness and add additional salt and pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens