Secrets of Spanish Cooking: Paella | Chef José Andrés

saffron

💰Cheaper: turmeric

Turmeric provides a similar color at a lower cost.

rabbit

💰Cheaper: chicken thighs

Chicken thighs are more accessible and affordable.

green beans

💰Cheaper: frozen green beans

Frozen green beans are often cheaper and have a longer shelf life.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Start with the best ingredients you can buy.

Heat olive oil in the middle of the paella pan.

Add chicken and rabbit to the pan and cook until golden brown.

Push the chicken and rabbit to the edge of the pan where there is no fire to stop cooking.

Add green beans, artichokes, and tomato to the pan and mix everything together.

Add water, salt, and saffron infusion to the mixture.

Add a small piece of rosemary and bring everything to a boil.

Listen for the paella to start 'talking' as the socarrat forms at the bottom.

Remove the paella from the fire before the socarrat gets burnt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens