How to Make Paella

By Food & Wine
Updated June 15, 2016
Photo © John Kernick
Rich stock, a wide pan and a grill are key to creating an authentic version of this step-by-step iconic Spanish dish.
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Step 1: Sear

Photo © John Kernick
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Heat olive oil until shimmering. Season the chicken with salt and pepper and cook until browned. Set the chicken aside.

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Step 2: Deglaze

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Add the hot lobster-infused chicken stock to the paella pan, and scrape up the browned bits on the bottom.

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Step 3: Whisk

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Add the sofrito to the paella pan, whisking to break it up and distribute evenly throughout the lobster-infused chicken stock.

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Step 4: Sprinkle

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Bring the stock to a rolling boil. Sprinkle in the rice and beans, gently stirring and shaking the pan to distribute them evenly.

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Step 5: Boil

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Return the stock to a vigorous boil. Stirring as little as possible, allow the boiling stock to agitate the rice.

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Step 6: Simmer

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Bury the seared chicken pieces in the rice and simmer, waiting until the stock is nearly absorbed before adding more stock.

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Step 7: Cook

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Continue adding small amounts of hot stock as the rice absorbs it. Arrange the littleneck clams all over the rice.

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Step 8: Scatter

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Add the mussels to the pan, nestling them in the rice. Cover and grill until the clams and mussels start to open.

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Step 9: Finish

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Add the lobster, cover and cook until the clams and mussels are wide open and the lobster is warmed through, about 3 minutes.

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