Traditional paella uses snails, rabbit, and whatever creatures are around. This one sticks to kosher chicken and… it’s delicious. The key is to brown the chicken well and use fresh in-season vegetables. I learned to make this from my son, who ate a lot of it in Spain. I’ve made this recipe as is, for about 6-8 people. But I’ve also doubled it for 18-20 people. You’ll need a 28-inch paella pan for the bigger portion. I’ve cooked it outside on a wood fire, but more often inside on a stovetop.

Don’t freak out, as I first did, when you pour in the liquid. It looks like you’ve created a small pond. But the bomba rice magically absorbs it all, and a steady fire will form a delicious bottom crust, or soccarat.

Kosher Paella with Chicken and Vegetables

I learned to make this from my son, who ate a lot of it in Spain. I've made this recipe as is for about 6-8 people, and doubled it for 18-20 people. You'll need a 28-inch paella pan for the bigger portion. I've cooked it on a wood fire, but more often inside on a stovetop. Vegetable-wise, use what's in season — artichoke hearts and fava in spring, summer squash in summer, butternut squash in winter. Green beans always.

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Course Main Course

Cuisine spain

Servings 8

Ingredients

  

1x2x3x

• 2 whole chickens or 10 pieces (legs and thighs are best)
• 3 tbsp olive oil
• 2 pinches saffron* ,optional
• 1 tbsp  smoked paprika
• 3/4 pound green beans  trimmed and cut into 3-inch lengths
• 1 cup peas or fresh fava beans
• 3  large medium artichokes trimmed
• 4 cloves garlic
• 1 large tomato  (grated or pureed)
• 1.5 quarts  water
• 9 ounces paella rice or short grain rice*
• 3 sprigs of rosemary
• salt and pepper

Instructions

 

• Cut chickens into 8 pieces. Cut each breast in half. (You might not fit all this in your pan, in which case, reserve some pieces for later).
• Heat a large flame-proof skillet or paella pan over a medium high flame. Add a teaspoon of salt and the olive oil to your skillet and, when hot, add the chicken pieces, skin side down. Don’t crowd the pan. Cook until brown, flip and brown on the other side. This may take a while, but don’t settle for less-than-browned chicken.
• Move the chicken to the skillet’s side. Add the vegetables to the pan and cook until they begin to brown. Add the garlic, cook for 3 seconds and add the smoked paprika. Add the tomatoes and stir for 3 minutes.
• Add the water, give a small stir. Crush the saffron in your palm and sprinkle over the other ingredients.
• Drizzle the rice all over the mixture, and give a light stir to distribute. That’s your last stir.
• (At this point you can move the pan to your outdoor fire or, let’s get real, just continue with your stove).
• Bring to a boil, and let boil for 10 minutes. Lower the heat and leave at a simmer for six minutes. Add the rosemary sprigs, cover with a tight fitting lid or foil, and continue to simmer for another 5 minutes (on a wood fire, move the wood to lower the heat). Remove from fire or flame and let rest, covered, 5 minutes.
• Serve, making sure to include some of the bottom crust, or soccarat, in every serving.

  *For the rice, I use the Matiz brand which you can order off Amazon, but any short-grain rice will do. Trader Joes has a good saffron, or you can Amazon that as well.

Notes

*For the rice, I use the Matiz brand, which you can order off Amazon, but any short-grain rice will do. Trader Joe’s has a good saffron, or you can Amazon that as well.

Rob Eshman is Senior Contributing Editor of the Forward. Follow him on Instagram @foodaism and Twitter @foodaism or email eshman@forward.com.

Keyword chicken, kosher, paella

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