Chicken and Prawn Paella — in the Pan, Without Stirring
Fry chicken and pepper in a large flat pan, add garlic, paprika and tomatoes, toast the rice 1 minute, pour in hot saffron stock, spread out — and from now on do not stir. Simmer 18 minutes, prawns and peas on top for the last 5. Rest 5 minutes covered. Not stirring makes the crust called socarrat.
Paella is risotto for people who do not want to stir: rice, stock, saffron, and then hands off for 18 minutes. That is exactly what gives the crispy crust on the base that everyone in Spain fights over. It needs a large flat pan and short-grain rice — both at Coop and Migros — and it is the dish for a summer evening with guests where the pan comes to the table.
Ingredients
- 400 g Paella rice (bomba or arborio)
- 500 g Boneless chicken thigh (in pieces)
- 300 g Prawns (raw, peeled)
- 1 piece Bell pepper (red)
- 1 piece Onion
- 3 pieces Garlic cloves
- 2 pieces Tomatoes (grated)
- 150 g Peas (frozen)
- 4 tbsp Olive oil
- 2 tsp Paprika (smoked)
- 1 sachet Saffron
- 1 l Stock (hot)
- 1½ tsp Salt
- 1 piece Lemon (in wedges)
- ½ bunch Parsley
Method
- 1
Prepare
Dissolve the saffron in the hot stock and keep warm. Cut the pepper into strips, finely chop the onion and garlic, halve the tomatoes and grate on a coarse grater — the skin stays in your hand.
- 2
Brown the chicken
Heat the oil in a large flat pan (at least 32 cm) until very hot. Salt the chicken and brown 6 minutes all over. Push to the edge, fry the pepper in the middle for 3 minutes.
- 3
Sofrito
Add the onion and garlic, soften 3 minutes. Stir in the paprika and grated tomatoes and reduce 3 minutes to a thick paste.
- 4
Rice and stock
Add the rice and stir 1 minute until glossy. Pour in the hot saffron stock, salt, spread everything evenly in the pan. Bring to the boil — and from now on, do not stir.
- 5
Simmer
Boil briskly over medium heat for 10 minutes, then low heat and simmer 8 minutes. After 13 minutes arrange the prawns and peas on top and press in lightly. At the end the liquid should be gone and the base crackling softly.
- 6
Rest
Pan off the heat, cover with a cloth or foil, rest 5 minutes. Onto the table with parsley and lemon wedges. Scrape up the crust on the base with a spoon — it goes to the first who ask.
Tips
- The pan matters more than the recipe: large and flat so the rice lies in a thin layer. A paella pan costs about 25 CHF at Coop or Migros; a large 32 cm frying pan works too.
- For the crust (socarrat): turn up the heat for the last 2 minutes and listen — as soon as it crackles and smells toasty, off the heat. Do not wait until it smells burnt.
- Vegetarian: replace the chicken and prawns with 300 g green beans, 200 g artichoke hearts and 1 tin white beans — closer to the original Valencian paella than any seafood version.
What can I substitute?
Works well and is everywhere. Bomba absorbs more liquid and stays more separate — with arborio use 1 dl less stock.
Gives the colour, not the flavour. Saffron costs about 3 CHF a sachet at Migros and Coop — for a paella it is worth it.
Mussels on top for the last 6 minutes until they open. Chorizo fried with the chicken — not correct in Spain, but more popular with children than prawns.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Why must you not stir paella?
Stirring releases starch from the rice and makes it creamy like risotto. Paella should be separate-grained, with a crispy crust on the base — which only forms if the rice stays put. If the liquid looks uneven, shake the pan instead of stirring.
Which rice for paella?
Short-grain rice that absorbs a lot of liquid: bomba is the Spanish original, arborio or carnaroli the available alternative. Basmati and long-grain turn dry and take on no flavour. No parboiled.
Why is my paella mushy?
Too much stock, too deep a pan, or stirred. Ratio: 1 part rice to 2.5 parts stock for bomba, 2.2 for arborio. The rice layer must be no more than 2 cm deep — otherwise it cooks unevenly and steams instead of toasting.
How much does paella cost per person?
About 6 CHF per person with chicken and prawns for six — saffron and prawns are the biggest items. With chicken and vegetables only, about 3.50 CHF.
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