Paella de Pollo con Verduras
Chef José Andrés shares a recipe for a smoky chicken and vegetable paella that can be made on the stovetop. The dish requires specific ingredients like paella rice, smoky pimentón, and saffron, and can be prepared in under an hour. Andrés emphasizes the importance of using a proper paella pan for the best results.
- ▪The recipe yields 4 to 6 servings and takes about 1 hour and 10 minutes to prepare.
- ▪Using stock instead of water enhances the flavor of the paella.
- ▪A 15-inch paella pan is recommended for even cooking of the rice.
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RecipesPaella de Pollo con VerdurasBy José AndrésMay 20, 2026Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Christine KeelyArrowJump To RecipePrintNo live fire needed to make this smoky chicken and vegetable paella from chef José Andrés. With a few choice ingredients and materials (like paella or Bomba rice, smoky pimentón, saffron, and of course a good paella pan), you’re less than an hour away from an almost restaurant-quality—but still chef-approved!—stovetop paella.If you have a very heavy, sharp knife, there is no need to bone chicken thighs before quartering, just cut right through; otherwise we recommend removing bone before cutting the meat.
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Excerpt limited to ~120 words for fair-use compliance. The full article is at Bon Appétit.
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