This chicken paella recipe for 10 is a popular dish all around the world. The ingredients and preparation of this paella recipe are very similar to those of authentic Paella Valenciana.
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The chicken paella recipe below serves ten. Click on the number of servings you want to make this paella recipe for:
About the chicken paella recipe
This Chicken Paella recipe – known in Spanish as “Paella de Pollo” – is popular around the world. The ingredients for the Chicken Paella recipe are relatively easily obtained. This makes it more accessible and affordable than the more exclusive Seafood Paella, for instance.
This Chicken Paella recipe closely resembles the original Paella Valencia recipe. Paella Valenciana is the Godfather of all paellas and is made with chicken, rabbit, and locally grown beans.
Recommended products for this paella recipe
|24″ carbon steel paella pan||buy on Amazon|
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|24″paella pan and burner set||buy on Amazon|
|16″ paella gas burner||buy on Amazon|
|Extra virgin olive oil||buy on Amazon|
|Saffron threads||buy on Amazon|
|Bomba rice for paella (2.2 lb)||buy on Amazon|
|Stainless steel paella skimmer||buy on Amazon|
|Apron in durable canvas||buy on Amazon|
Chicken Paella Recipe for 10
Yield: 10 servings
Preparation time: 20 minutes
Cooking time: 60 minutes
Total time: 80 minutes
Category: Main course
Nutrition: 707 Calories
- 24″ Paella pan
- 16″ Paella gas burner
- Paella skimmer
- 1 cup Extra Virgin Olive Oil
- 4 1/3 lb chicken meat with bone, cut into chunks of about 2″
- 1 2/3 lb green beans, cut into pieces of about 2″
- 1 1/8 lb butterbeans, fresh, soaked or canned
- 5 tomatoes, crushed
- 50 saffron threads, soaked in a bit of hot water
- 1 1/4 gal water
- 3 sprigs rosemary
- 2 lb good quality paella rice
- Place the paella pan over medium heat and pour in the olive oil.
- As soon as the olive oil is hot, add the chicken meat.
- Fry the meat for about 20 minutes until golden brown, adding a little salt.
- Add the green beans and soaked butterbeans and fry them until they develop a nice, light brown color. If you are using canned butterbeans, add them between step 10 and 11 instead.
- Move the fried ingredients to the sides of the paella pan and pour the crushed tomato into the center of the pan. Watch out for splatters!
- Fry the tomato until it begins to turn dark red, at which time you mix it with the rest of the ingredients.
- Add the soaked saffron (including the liquid) and mix immediately with the rest of the ingredients.
- Add the water and the whole sprig of rosemary and bring to a boil.
- After adding the water, measure the exact amount of liquid in the pan. This can be done with a spoon, a twig, or even a ruler.
- Let it all boil over high heat, allowing it to develop into nice stock. In the meantime, add salt to taste.
- Once just under half of the liquid has evaporated (measure again), add the paella rice. Mix the paella rice with the rest of the ingredients. Make sure that all the rice is covered by liquid and spread the ingredients evenly across the pan. Remove the rosemary sprig from the pan.
- Let the paella cook on high heat until the top layer of rice almost rises above the liquid. This usually takes around eight minutes.
- Turn the heat down and let the paella boil until all the moisture has evaporated. Generally, this also takes about eight minutes.
- Once all the moisture has evaporated, turn the heat back up to encourage a layer of crispy ‘socarrat’ to form at the bottom of the pan. Make sure you don’t let it burn! When you smell and hear the rice begin to fry, remove the paella pan from the heat immediately.
- Let the paella sit for about five minutes to let it cool down a bit and to allow the last of the moisture to evaporate.