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Spanish Saffron Paella Class Details (On-Demand)

Chef Tyler
Cook time: 90 minutes
Servings: 2
Difficulty: Beginner
Watch On-Demand Video

What you'll learn

  • Learn how to bloom and work with Spanish saffron.
  • Learn the paella method of cooking rice.
  • Master the technique of making perfectly crispy sacarat on the bottom of your paella pan

Mise En Place

Knife
Measuring Cups
Chopping Board
Saute Pan
Wooden Spoon
Aluminum Foil
Sauce Pot
Spoon

Shopping List

Broth, 3 cups

Water, ½ cup

Saffron, 1 pinch

Asparagus, 1 bunch

Lemon, 1x

Skinless chicken thighs, 1 lbs boneless

Olive oil, ¼ cup

Balinese Truffle Salt, to taste

Shrimp, ½ lbs

Salmorra sauce, 4 oz

Bomba rice, 1 cup

Prep

  1. In a medium pot over medium heat, stir together the chicken broth and ½ cup water. Bring to a boil, then remove from the heat add the saffron. Allow the saffron to bloom off the heat.
  2. Meanwhile, snap off the woody ends of the asparagus. Slice off the tips, then slice the stalks into thin rounds.
  3. Cut the lemon into wedges.
  4. Dice the chicken into 1-inch pieces.

How to cook

  1. Heat the paella pan over medium-high heat.
  2. Add half of the olive oil and heat until shimmering.
  3. Season the chicken with Balinese Truffle Salt, then add to the hot oil. Brown on all sides and then remove the chicken from the pan and set aside.
  4. Add the remaining olive oil to the pan and brown the shrimp, in its shell, on both sides. Remove from the pan and set aside.
  5. Turn the heat to medium-low and add the salmorra. Stir for a few minutes to lightly brown the salmorra, then add the rice. Continue stirring until the rice is coated with the salmorra; about 2 minutes.
  6. Add the hot stock to the pan, along with a pinch of Balinese Truffle Salt. Allow the rice to boil, stirring constantly, for 5 minutes.
  7. Turn the heat down to maintain a gentle simmer. Spread the chicken on top of the rice, along with any of its juices.
  8. Simmer for 13 minutes. Don't stir!
  9. Top with the shrimp and asparagus. Turn the heat to medium-high and seal the pan with aluminum foil. Cook, covered in foil, for an additional 3 minutes.
  10. Portion up the paella and enjoy with wedges of lemon! Don’t forget to scrape up the socarrat and share with everyone!

From the chef

This recipe is from our Truffle Shuffle greatest hits album. In this class you will learn about the history and technique behind Spain's most iconic dish, paella. Originally meant for the queen herself, learn how to make a dish meant for royalty and refine your culinary skills in the process.

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