Authentic Spanish-Style Paella with Chicken and Green Beans

Paella gets its name from the traditional wide, shallow pan with two handles used to prepare it. While I don’t own that special pan, I successfully used a large heavy-bottomed non-stick frying pan. Garlic is optional but adds a nice touch—some Spaniards debate it, but I prefer to include it until I visit Spain to see what most prefer!

🕒 Prep & Cook Time: approx. 1 hour

🍽️ Servings: 5

🥄 Ingredients

Main:

600 g chicken meat (I used 5 boneless chicken thighs; any chicken part works, but avoid breast as it can be dry)
250 g long-grain rice
2 large ripe tomatoes
2 garlic cloves
250 g flat green beans (I used regular frozen green beans)
2 sachets saffron (0.12 g each)
1 tsp sweet paprika (or smoked paprika)
1.5 liters chicken broth (from stock cubes)
50 ml olive oil
Salt and black pepper

For garnish:

1 red bell pepper
Sprigs of fresh rosemary

👩‍🍳 Instructions

Heat olive oil in a large wide pan. Add cleaned, deseeded, and sliced red peppers. Cook until soft, then remove and drain on paper towels.
Cut chicken thighs into 2-3 strips depending on size. Brown them in the same oil until golden on both sides. Sprinkle paprika, toss quickly, then push chicken to the side of the pan.
In the center, add blended tomatoes, minced garlic, and green beans. Cook for about 5 minutes until tomato juices reduce slightly.
Pour in 500 ml broth, add salt, pepper, and saffron. Simmer over medium heat until chicken and beans are tender (about 25 minutes). Test doneness by piercing chicken with a fork—it should go in easily.
Spread rice evenly over the surface as shown in the photo, then add remaining 1 liter of broth. Shake the pan gently to level the rice.
Season with salt and pepper generously now; after this point, do NOT stir the paella.
Cook on medium-high heat for 5 minutes, then reduce to medium-low just enough for a gentle simmer. Cook until the broth is fully absorbed and the rice grains separate nicely on top.
When the surface looks dry and broth absorbed, turn the heat to high for 2 minutes to create a crispy crust (“socarrat”) at the bottom—the prized burnt rice delicacy. Smell the toasted rice aroma, then remove from heat.
Garnish with roasted red pepper slices and rosemary sprigs. Cover the pan and let rest for 10 minutes.
Serve the paella straight from the pan, accompanied by a dry or semi-dry white wine. Enjoy!

💡 Tips

Use a heavy-bottomed wide pan to ensure even cooking.
Do not stir after adding rice—this preserves the socarrat crust.
Adjust seasoning carefully since broth and paprika add saltiness.

🎉 Perfect For

Authentic Spanish meals at home
Family gatherings and dinner parties
Showcasing classic rice dishes

📝 Final Thoughts

This homemade chicken and green bean paella offers the rich flavors and textures of Spain’s beloved dish with a crispy socarrat crust that is truly irresistible. Serve it with a chilled white wine for an unforgettable meal.