Spanish Paella

A bold, layered take on a Spanish classic, built with Kursat’s Enchilada Paste and Pickled Garlic Confit Paste. Smoky depth, savoury richness, and gentle garlic warmth form the foundation of this one-pan dish, coating every grain of rice. As it cooks, the flavours intensify, finishing with that signature socarrat crust. Vibrant, aromatic, and deeply satisfying.

Ingredients (Serves 4)

• 300g paella rice (bomba or similar)
• 800ml hot chicken or vegetable stock
• 200g chicken thighs, diced
• 150g prawns (optional)
• 100g green beans
• 1 red pepper, sliced
• 1 onion equivalent flavour (use 2 tbsp Kursat’s Caramelised Onion if desired variation, but optional)
• 2 tbsp Kursat’s Enchilada Paste
• 1 tbsp Kursat's Garlic Paste (or 1tbsp of crushed garlic)
• 2 tbsp olive oil
  
• Salt & black pepper, to taste
• Lemon wedges, to serve

Method

1. Build the base
   Heat olive oil in a wide paella pan. Add chicken and brown lightly.
2. Add flavour core
   Stir in Kursat’s Enchilada Paste and Garlic Paste. Cook for 1–2 minutes until fragrant and coating the meat.
3. Add vegetables & rice
   Add peppers, green beans, and rice. Stir briefly to coat grains in the paste and oil.
4. Add stock
   Pour in hot stock evenly. Do not stir after this point.
5. Cook & develop crust
   Simmer for 18–22 minutes until rice absorbs liquid and a slight crust forms at the bottom.
6. Finish
   Add prawns in the last 5 minutes if using. Rest for 5 minutes before serving with lemon wedges.