Crisp-Edged Chicken and Vegetable Paella

The Secret to a Perfect Socarrat

Chef José Andrés shares his recipe for a crowd-friendly paella dish featuring chicken and vegetables, perfect for a large gathering. The recipe was published on May 20, 2026. Andrés is known for his culinary expertise and innovative recipes. His paella is a classic Spanish dish with a twist.

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The paella de pollo con verduras is cooked in a large pan, allowing for a crispy crust to form on the bottom, known as the socarrat. Andrés emphasizes the importance of using high-quality ingredients, including Spanish saffron and smoked paprika, to give the dish its distinct flavor. The combination of chicken, vegetables, and rice is cooked in a flavorful broth.

Can You Make Paella for a Crowd?

To achieve the signature crispy crust, Andrés recommends cooking the paella over high heat for a short period. This technique requires some skill and patience, but the result is well worth the effort. The socarrat adds a satisfying texture to the dish, contrasting with the tender chicken and vegetables.

Andrés' recipe is designed to serve a large group, making it ideal for parties and gatherings. The dish is relatively easy to scale up, and Andrés provides tips on how to adjust the ingredients and cooking time accordingly. With some practice, anyone can master the art of making paella for a crowd.

Frequently Asked Questions

The popularity of paella is expected to continue, with Andrés' recipe contributing to its growing appeal. As more people discover the joys of cooking and sharing paella, the dish is likely to become a staple at social gatherings.

What type of rice is best for paella? Spanish Calasparra rice or Bomba rice is recommended for paella due to its ability to absorb liquid and retain texture. Can I make paella without saffron? While saffron is a key ingredient in traditional paella, it can be substituted with turmeric or omitted altogether, although this will alter the flavor and color. How do I achieve a crispy socarrat? Cooking the paella over high heat for a short period and not stirring the rice too much will help to create a crispy crust on the bottom.