Our own, Pat Jefferies, has once again brought us together, the team at Biale, to share a meal as we do each Thursday. This week, Pat whipped up his delicious Chicken Paella. Paella is perfect for summer, easy to share with many and easy to add what you like to your Paella! Try this Paella with our lighter-style Zinfandels from Falleri and Valsecchi Vineyards. Or go bold with Palisades Petite Sirah.
Chicken Paella for 4 People
Ingredients:
Olive oil – 2–3 tablespoons
Chicken thighs (skinless & boneless) – 1.5 pounds, cut into chunks
Bomba rice – 1 cup
Chicken stock – 3 cups, warm
Saffron threads – a pinch, infused in 2 tbsp warm water
Smoked paprika – 1 teaspoon
Garlic – 4 cloves, minced
Yellow onion – 1 medium, finely chopped
Red bell pepper – 1, chopped
Tomatoes – 2 medium, finely chopped
Green beans or peas – 1 cup
Salt & pepper – to taste
Lemon wedges & chopped parsley – for garnish
Method:
- Prepare the base.
Heat olive oil in the pan over medium heat. Brown the chicken on all sides until golden (not fully cooked), then remove and set aside. - Sofrito magic.
In the same pan, add onions and red pepper. Sauté until soft. Stir in garlic, paprika, and tomatoes. Cook until it becomes a rich, thick base — about 8–10 minutes. - Unite it all.
Add the rice and stir it into the sofrito to coat each grain. Pour in the warm stock and saffron water. Stir once to even the rice across the pan. - Return the chicken.
Nestle the chicken back into the pan, add peas, and bring to a gentle simmer. Don’t stir from this point forward. - Let it sing.
Simmer uncovered over medium heat for 15 minutes, then reduce to low for another 5–10 minutes until liquid is mostly absorbed and the bottom begins to crisp (socarrat!). - Rest and serve.
Remove from heat. Cover with a clean kitchen towel and rest for 5 minutes. Garnish with lemon wedges and chopped parsley.
