Authentic Spanish Gentleman's Country Rice
Spanish · Organized from the video by Spain on a Fork
Official YouTube player — views and revenue go to the creator.
Ingredients
Tap an ingredient to mark it ready.
Steps
Tap a timecode to jump the video there — the current step is highlighted while it plays.
- 1
Combine 3 cups (720 ml) chicken broth and 1/4 tsp saffron threads in a saucepan. Heat over medium heat.
💡 If using water instead of broth, ensure you season accordingly.
🔥 medium heat
- 2
Heat 1/4 cup (60 ml) extra virgin olive oil in a 12-inch (30 cm) paella pan over medium heat.
💡 A standard fry pan can also be used.
🔥 medium heat
- 3
Season 1 lb (450 g) of boneless chicken thighs with sea salt and freshly cracked black pepper. Cut the chicken into small, bite-size pieces.
💡 Pat the chicken completely dry before seasoning.
- 4
Add the chicken to the hot paella pan and mix to coat in oil. Cook for a few minutes until the chicken is lightly browned (about 5 minutes).
💡 The chicken does not need to be fully cooked through at this stage.
⏱ 5 minutes
- 5
Make a well in the middle of the pan and add 6 cloves of roughly chopped garlic. Mix continuously for 30 seconds to 1 minute until fragrant.
💡 Avoid browning the garlic too much.
⏱ 1 minute⏱ 30 seconds
- 6
Add 1 tsp (2 1/2 g) sweet smoked Spanish paprika and 1/2 a tsp (1/2 g) dried thyme. Mix quickly to combine.
💡 Mix quickly when working with paprika in a hot pan to prevent a bitter flavor.
- 7
Add 1/2 a cup (125 g) tomato sauce. Season with sea salt and a kiss of black pepper, then mix. Simmer for 3 to 4 minutes until slightly thickened.
💡 You can use canned tomato sauce or passata as a substitute.
🔥 simmer⏱ 3 to 4 minutes
- 8
Add 1 cup (190 g) of Spanish short-grain rice to the pan. Mix continuously for 1 to 2 minutes until the rice is slightly sautéed.
💡 Check your specific rice package for liquid-to-rice ratios.
🔥 sauté⏱ 1 to 2 minutes
- 9
Add 1 cup (200 g) of rinsed canned butter beans. Gently pour the simmering chicken broth into the pan and give one final mix to distribute ingredients evenly.
💡 After this step, do not mix the rice again to avoid releasing too much starch.
- 10
Simmer the rice on an open flame for about 18 minutes until the rice is cooked through and there is virtually no broth left.
💡 The goal is to reach the socarrat stage.
🔥 simmer⏱ 18 minutes
- 11
Increase heat to medium-high for 1 to 2 minutes to achieve the socarrat (caramelized bottom layer). Remove from heat and cover with a dishcloth. Let it sit for 2 to 3 minutes.
💡 The dishcloth traps steam to ensure every grain is perfectly cooked.
🔥 steam⏱ 1 to 2 minutes⏱ 2 to 3 minutes
- 12
Uncover the pan and serve.
💡 The name 'gentleman's rice' refers to the lack of bones or shells, making it easy to eat with just a spoon.
Tips
- The name 'gentleman's rice' refers to the fact that there are no bones or shells to deal with, allowing it to be eaten easily with a spoon.
- When working with paprika in a hot pan, mix it quickly to prevent a bitter flavor.
- Do not stir the rice after the broth is added to prevent releasing too much starch and losing texture.
- The socarrat is the delicious caramelized layer of rice at the bottom of the pan.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Spain on a Fork on YouTube