Paella pans come in different sizes. This is based on a 35cm paella pan, which is about the largest paella pan suitable for using on a domestic gas burner. It will serve 6 as a racion or 4 as a main. Use a Spanish made paella pan – this is vital to getting the correct ratio of rice to stock.
- Orodeal Extra Virgin Olive Oil – the oil is key as it carries and imparts the flavours into the paella.
- Paella rice – Try to buy Bahia, Senia or Maratelli variety. Mrs Oil recommends Santo Tomas or La Fallera. Mrs Oil will explain how to measure later but approx. 70g per person.
- Legs and wings of one organic, free range chicken.
- 4-5 green beans, chopped into 5-7cm lengths.
- 200 g tomato puree.
- 6 garlic cloves, minced or bash in a mortar & pestle with some Maldon Sea Salt.
- Chicken stock, preferably homemade, approx. 2.5 litres.
- Saffron – the best you can source.
- 1 tsp Sweet Smoked Pimenton De La Vera.
- Maldon Sea Salt.
- Sprigs of Rosemary.
- Put your chicken stock onto a medium heat to warm up. Add a couple of sprigs of Rosemary to infuse the stock.
- Cover the surface of the (cold) paella pan with the Orodeal and make sure to level the pan. Put the heat on to high.
- Season the chicken (rabbit if using) and fry on high heat in the paella pan. When seared and brown, place at the edge of the paella pan (if using a smaller paella pan reserve on a separate plate).
- Add the chopped green beans (and the chopped artichokes if using) with a small pinch of salt and stir-fry for a few minutes until still al dente and slightly coloured.
- If using saffron, first put it in some aluminium foil close to the burner to dry and slightly toast it but not to close or else it will burn, (approx 1-2 minutes). Next, break the saffron stamen and add it to the stock.
- Reduce to a medium heat. Add the garlic and stir-fry for a couple of minutes. Add Sweet Smoked Pimenton and cook for 30 seconds, no more or it will burn.
- Add the tomato puree and cook together until caramelized.
- Add the chicken stock to cover all the ingredients. Increase heat to high and bring to boil. Once boiling ensure stock is a least to the level of the studs for the handles, add more stock if necessary. This is really important as it will ensure you have the correct amount of stock. See photo.
- Add a good measure of salt and whilst still boiling add the rice. Pour in a line from handle to handle and between the studs. The rice should be level with the stock between the handles. This is important to get the correct amount of rice in relation to the stock. See photo.
- Mix until the rice is evenly distributed in the pan.
- Cook for 5 minutes on a high heat, then 13 minutes on a medium heat (if it looks to be drying out too quickly reduce to a low heat). Do not stir or touch the rice.
- Once the stock is absorbed drizzle with Orodeal and cook on a low heat for a minute or two. This will toast the rice at the bottom of the pan creating the socarrat. Wait to hear the rice cracking (be very careful in order to avoid burning the bottom). Remove from the heat, add a few sprigs of rosemary, cover with a tea towel and let stand for 5-10 minutes before serving.
- Squeeze some lemon on top of your rice once on the plate.