Paella de la Casa – Our Favorite Spanish Chicken Paella

Which paella pan should I use? For 200 g of rice and two servings, I recommend a paella pan approximately 30 cm (12 inches) in diameter. A 32 cm pan also works. The rice should cook in a relatively thin layer.

Cooking outside: We usually make our paella outdoors using a traditional gas paella burner. It provides broad, even heat, which is especially useful when making a larger quantity. A smaller paella pan can also be used on a suitable indoor burner.

Choosing the chicken: Boneless chicken thighs are my favorite because they remain juicy. Small bone-in pieces give the stock extra flavor, but larger pieces

take longer to cook. If necessary, partially cook bone-in chicken before adding the rice. Always check that the chicken is fully cooked before serving.

The rice: Use Spanish paella rice, preferably Bomba. It absorbs plenty of flavor while keeping a defined grain. Do not substitute risotto rice if you want the same texture.

Chicken stock or caldo de pollo: In Spain, it's easy to buy cartons of ready-made chicken stock labeled caldo de pollo. I often use these for paella. Choose a good-quality stock and check its salt content, especially when adding a seasoned spice mix. Homemade chicken stock is lovely too, but not essential.

Can I use caldo de pescado? Spanish supermarkets also sell cartons of fish stock, known as caldo de pescado. This is useful for seafood paella and other rice dishes. For my chicken paella, I prefer caldo de pollo.

The homemade sofrito: Be patient and allow the tomato mixture to reduce properly. A thick, concentrated sofrito gives much more flavor than a watery one and helps maintain the correct balance between rice and liquid.

The garlic-parsley oil: This is one of my favorite additions. Only 2 teaspoons are needed, but they give the paella a lovely herbal note. Make the oil fresh, then refrigerate any leftovers immediately. For longer storage, freeze in small portions.

Carmencita paella seasoning: I use a sachet of Carmencita paella seasoning, a product commonly available in Spain. Different Carmencita blends and sachet sizes may have different recommended quantities. Check your particular packet before adding the seasoning, and taste the stock before adding any extra salt.

Saffron: Even when the seasoning already contains saffron, I like adding a generous pinch of saffron threads to the warm stock for additional fragrance. The amount can be adjusted to personal taste.

Rosemary: Finely chop the fresh rosemary so its flavor is distributed throughout the paella without leaving large, woody pieces.

Stock-to-rice ratio: For 200 g of Bomba rice, I start with 500 ml of hot chicken stock. Depending on your rice, pan size and cooking heat, you may need a little more. Keep extra hot stock or water nearby.

Do not stir the rice: Once the stock has been added and the rice distributed, stop stirring. This allows the grains to cook in place and helps the socarrat form underneath.

What is socarrat? Socarrat is the thin, toasted layer of rice that can develop at the bottom of the paella pan. It should taste pleasantly roasted, not burnt.

The final rest: Let the paella stand for approximately 5 minutes before serving. This allows the remaining moisture to settle and helps the rice finish cooking.

Lemon: Serve the lemon wedges on the side so everyone can decide whether to squeeze a little juice over their paella.

Make ahead: Prepare the sofrito in advance and refrigerate it promptly or freeze it in portions. The garlic-parsley oil can also be made ahead, but must be refrigerated immediately and used within 3–4 days or frozen.

Leftovers: Rice dishes need careful handling. Cool leftovers quickly in shallow containers and refrigerate promptly, ideally within 1 hour. Use within 24 hours, reheating thoroughly only once. Do not leave cooked rice standing at room temperature for an extended period

What Makes Our Paella de la Casa Different?

There are probably as many opinions about paella as there are paella pans in Spain.

I know that traditional Valencian paella has its own ingredients and cooking traditions, and I have great respect for them.

But our Paella de la Casa is the version I've developed over several years of cooking paella at home.

I use chicken, Spanish rice, saffron, rosemary and a little Carmencita seasoning. And there are two homemade flavor bases that make a real difference: my tomato sofrito and garlic-parsley oil.

Neither is complicated to prepare, and both can be made in advance.

For me, the most important thing is building flavor before the rice even goes into the pan.

Why I Make the Sofrito Separately

Sofrito is one of the foundations of Spanish cooking.

It usually involves gently cooking ingredients such as onion, garlic and tomato in olive oil until their flavors become concentrated.

For my version, I mince the onion very finely and allow it to lose much of its moisture before adding the garlic oil and tomatoes.

Then I cook everything until it becomes thick, deep red and wonderfully fragrant.

This takes approximately 30–40 minutes, but it's worth the time.

When I make sofrito, I often prepare more than I need and freeze the rest in small portions.

That way, the next paella is already halfway started.

What Is Aceite de Ajo y Perejil?

Aceite de ajo y perejil simply means garlic and parsley oil.

I make it by blending fresh flat-leaf parsley, garlic and extra virgin olive oil with a little sea salt.

The result is a fragrant green mixture that adds another layer of flavor to the paella.

You only need two teaspoons for this recipe.

Fresh garlic and herbs in oil must be refrigerated promptly rather than left on the kitchen counter. If I make more than I need, I freeze the remainder in small portions.

It's a lovely ingredient to have ready when you're cooking.

Why I Use Cartons of Caldo de Pollo

One of the things I appreciate about cooking in Spain is how easy it is to find good pantry ingredients.

In Spanish supermarkets, you'll often see cartons of ready-made stock labeled caldo.

Caldo de pollo is chicken stock, while caldo de pescado is fish stock.

I frequently use a carton of chicken stock when making this paella.

Of course, homemade stock is wonderful, but it's not something I insist on making every time.

The important thing is choosing a stock you like and being careful with the seasoning.

Because Carmencita paella seasoning also contains salt, I always taste the hot stock before adding more.

Why Use Bomba Rice for Paella?

Bomba is a Spanish short-grain rice particularly well suited to paella.

It absorbs flavorful stock while maintaining a relatively firm, distinct grain.

That makes it ideal for a dish where the rice should remain separate rather than creamy.

The amount of liquid Bomba needs can vary depending on the pan, burner and cooking time.

For this recipe, I start with 500 ml of hot stock for 200 g of rice.

If the liquid disappears before the rice is tender, I add a little extra hot stock around the edge of the pan.

But I never stir it into the rice.

Why Shouldn't You Stir Paella?

This is probably the instruction I'm most particular about.

Once the hot stock goes into the pan and the rice is evenly distributed, I leave it alone.

Unlike risotto, where you encourage a creamy texture, paella should have distinct grains of rice.

Stirring can release more surface starch, disturb the rice layer and make it harder to develop a good socarrat.

So once the stock is in, the spoon stays out.

You can adjust the heat, rotate the pan if necessary and check the liquid level.

Just don't stir.

How to Get the Perfect Socarrat

Socarrat is the famous toasted layer of rice at the bottom of a well-made paella.

It's one of my favorite parts.

The important thing is to wait until most of the cooking liquid has evaporated and the rice is almost ready.

Then I increase the heat slightly for a very short time.

You may hear a gentle crackling sound as the rice begins to toast against the bottom of the pan.

The aroma should be pleasantly nutty and roasted.

If it smells burnt, the heat is too high or the paella has been left too long.

Don't worry if you don't get a perfect socarrat the first time. It takes practice, and different burners behave differently.

Can I Make This Paella Indoors?

Absolutely.

Although we usually cook paella outside on our gas burner, this recipe is designed for a small 30 cm pan and two people.

That makes it suitable for an indoor stovetop, provided the burner can heat the pan reasonably evenly.

A traditional outdoor paella burner is especially useful for larger pans because it spreads the heat over a wider area.

Whichever method you use, adjust the heat throughout cooking and watch the liquid level carefully.

Why Do I Add Peas to My Chicken Paella?

Because we like them!

I know peas aren't part of every traditional paella recipe, and I'm perfectly happy with that.

This is our house recipe, not a claim about how every Spanish family should cook paella.

I like the little pops of sweetness and color the peas add, particularly alongside the saffron, chicken and rosemary.

I scatter them over the rice during the final five minutes so they stay bright and don't become overcooked.

What Should You Serve with Chicken Paella?

Personally, I think paella is a complete meal.

I bring the pan straight to the table with a few lemon wedges around the edge and let everyone help themselves.

A simple green salad is lovely alongside it, especially in warmer weather.

And if we're eating outside, a chilled glass of Spanish white wine is always welcome.

But the most important thing is to give everyone a little of that toasted rice from the bottom of the pan.

That's usually the part we're all hoping for.