Chicken paella with squid and beans
- August 2019
- Serves 4-6
- Hands-on time 60 min, plus resting
This much-loved Spanish dish is the ideal one-pan supper. Traditionally made for Sunday lunch, it’s cooked over an aromatic open fire in a shady spot away from the fierce midday sun, with everyone diving into the finished creation to nab the choicest morsels.
Looking for a vegetarian alternative? Our black rice paella with artichokes, peppers and spinach is the one for you.
Or, if you’ve got a little time to browse, we’ve got over 160 recipes in our Spanish cuisine section to inspire you.
- Dairy-free recipes
- 12.9g (2.6g satrurated)
- 38.1g (3.5g sugars)
- 4 tbsp olive oil
- 6 skin-on free-range chicken thighs, boned and cut in half
- ½ large Spanish onion, chopped
- 280g flat or runner beans (we used held beans), chopped
- 150g prepared squid, chopped into 1cm pieces (see our guide on how to prepare squid)
- ¼-½ tsp saffron, toasted in a dry pan
- 1 tsp smoked sweet pimentón (see Know-how)
- 1 tbsp smoked hot pimentón (see Know-how)
- 2 large fresh tomatoes on the vine, finely chopped
- 1 fat garlic clove, crushed
- 750ml chicken stock
- 250g paella rice (we used calasparra; see tip)
- 2 fresh bay leaves
- 1 bushy rosemary sprig
- Small handful of parsley, chopped (optional)
- Lemon wedges for squeezing
You’ll also need…
- 34-36cm paella pan or large shallow casserole
- Heat a splash of the oil in the pan over a medium-high heat. Season the chicken, add to the pan and brown all over (this will take 15-20 minutes)
- Once well browned, transfer the chicken to a plate and set aside. Add the remaining oil to the pan, turn down the heat to low-medium, then fry the onion and beans with a pinch of salt for 8 minutes until softened.
- Add the squid, stirring to coat, then cook for a couple of minutes to colour. Stir in the toasted saffron and both types of pimentón cook for a minute until fragrant, then stir in the tomatoes and garlic. Pour in the chicken stock. Bring to the boil, then sprinkle over the rice in an even layer, using a wooden spoon to stir it into the liquid. Stir only once – you’re aiming to create a crust on the bottom of the pan. Poke the chicken pieces into the rice with the herbs, bring back up to a fast simmer, then bubble over a medium heat, uncovered, for 10 minutes.
- Turn down the heat to low, simmer for another 5 minutes, then cover the pan with a double layer of foil, tucking in the edges to seal the steam inside. Cook for a further 5 minutes, then take the pan off the heat and set aside, still covered, for 5 minutes to let the rice steam.
- Sprinkle over the chopped parsley, if you like, then serve the paella with lemon wedges for squeezing.
The crust on the bottom of the paella pan, known as socarrat, is prized. Cook the rice over a high heat, then rest the dish at the end to let the crust set.
Pimentón (Spanish smoked paprika) comes in dulce (sweet), agridulce (bittersweet/medium-hot) or picante (hot) varieties. Find it in larger supermarkets. We used the brand La Chinata.
Nothing beats a youthful, fruity Spanish rosé (rosado) with a classic like this.
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