Experience the ultimate taste of Spain by pairing the country’s most celebrated dish with one of its finest red wines, Rioja. This recipe is a home-friendly version of classic Spanish chicken paella, created to bring rich, layered flavors and a creamy texture to your table. The savory, caramelised chicken and vegetables combine beautifully with the saffron‑perfumed rice, and the dish pairs especially well with a fruity Reserva Rioja.
INGREDIENTS
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4 chicken legs
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120 ml extra virgin olive oil
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1 red pepper, sliced
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200 g mange tout (snow peas)
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1 tomato, grated
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6 garlic cloves, finely chopped
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0.4 g saffron threads
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1 tbsp smoked paprika
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Salt, to taste
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440 g Spanish rice (such as Bomba)
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2 litres chicken stock, hot
Note: To deepen the flavour, infuse the stock with the saffron before adding it to the rice. A homemade chicken stock works best for a rich, authentic result.
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Infuse the saffron in the hot chicken stock and keep it on the lowest heat to stay warm while you prepare the paella.
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Heat the paella pan over medium heat, add the olive oil, then brown the seasoned chicken legs for about 10 minutes until lightly caramelised. Add the sliced red pepper and fry with the chicken for another 5 minutes so the peppers soften and colour. Stir in the mange tout.
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Add the chopped garlic, immediately followed by the smoked paprika and the grated tomato. Cook for about 2 minutes, until the oil separates from the tomato paste and the mixture becomes fragrant. Stir in the rice and cook for a couple of minutes so each grain is coated with oil and begins to toast.
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Carefully pour the hot saffron‑infused stock into the pan and stir to distribute the rice evenly. Taste the liquid and adjust salt as needed. Bring to a high simmer and cook uncovered on high heat for 10 minutes. Reduce the heat to medium and continue cooking for 8 minutes without stirring, allowing a crust (socarrat) to form on the bottom. Remove from heat and let the paella rest for 5 minutes before serving. Salud!
Tips for success: use a wide, shallow paella pan for even cooking; do not over-stir once the stock is added; and keep the stock hot throughout to maintain a steady cooking temperature. Serve with lemon wedges and a glass of Rioja Reserva for an authentic Spanish experience.