Recipes

Paella

While they can have all sorts of proteins, this paella features chicken and pork and is a beautiful celebration of color, flavor, and texture.

By Rulis Gonzalez
Apr 3, 2022
Jump to the Recipe
40 Minutes
8 Servings
Medium

Paella is a traditional Spanish celebration dish consisting of meat and/or seafood, rice and saffron, which gives the rice a distinctive golden hue. It’s cooked in Carbon Steel Paella Pan, which is large and slightly ovular with shallow walls. The superior heat conduction allows for the socarrat (socarrada in Spanish), or crispy crust of rice to form. This is maybe the most challenging but also most important part of the paella process.


Chef Rulis Gonzalez of Rulis’ International Kitchen in El Paso, TX suggests using a medium grain rice like arborio or sushi rice to achieve the right texture. This paella uses chicken and pork but could also use seafood or make it even more traditional with rabbit and Spanish chorizo. He suggests pairing the paella with either a delicate rosé or Saison farmhouse style ale. Cheers!

Paella

While they can have all sorts of proteins, this paella features chicken and pork and is a beautiful celebration of color, flavor, and texture.

Rulis Gonzalez

40 Minutes
8 Servings
Medium
Ingredients
  • Pinch of saffron
  • ½ cup hot water
  • 1 lb chicken breast, large dice
  • 1 lb pork chop, large dice
  • 2 tablespoons white or rosé wine
  • 1 medium white onion, medium dice
  • 1 large red sweet pepper, sliced
  • 2 cups parboiled rice
  • 1 cup frozen peas
  • 3 ½ cups chicken broth
  • Chopped cilantro for garnish
  • Lemon wedges for serving
  • Salt and pepper to taste
Instructions
    1.

    Sprinkle saffron in a small bowl and pour hot water over top. Let it steep while you prep the rest of your ingredients.

    2.

    Season chicken and pork with salt and pepper. Place your Carbon Steel Paella Pan on the stovetop over medium heat. Once hot, sear your meat until lightly browned on all sides. Remove from the pan and set aside.

    3.

    Deglaze the pan with wine, scraping up any fond. Toss in the onions and peppers, frying for about 3 minutes. Add in your rice and stir to combine. Cook for another 2 minutes, then pour in the steeped saffron.

    4.

    Add the proteins back along with frozen peas and pour in the stock so that everything is covered.

    5.

    Bring the mixture to boil, then reduce the heat and simmer for about 20 minutes. Do not stir. Add a little liquid if it looks too dry.

    6.

    Remove your pan from heat and let it rest for about 10 minutes "pa’ que amarre”, so it comes together.

    7.

    Garnish with cilantro and serve with lemon wedges.