Chicken and Pork Ribs Paella

En español

This hearty chicken and pork ribs paella is a Sunday family favorite. The secret is in the sequence: a deep, caramelized sofrito, then letting the chicken and ribs release all their flavor into a hot pork stock, and finally adding the rice at the very end so it absorbs every drop of that liquid gold. The result is loose, flavorful grains with the crispy socarrat we all love.

Ingredients (Serves 3)

• 300g paella rice (Bomba or Senia)
• 300g chicken, cut into pieces (thighs or drumsticks)
• 300g pork ribs, cut into pieces
• 4 garlic cloves, minced
• 100g crushed or grated tomato
• 900ml pork stock (very hot)
• Extra virgin olive oil
• A pinch of saffron and 1 teaspoon of sweet paprika
• Salt to taste

Cooking Sequence

1. Sear the chicken and pork ribs in olive oil until well browned.
2. Build a deep sofrito with the garlic and tomato, letting it caramelize.
3. Pour in the hot pork stock and let the meats release their flavor as it reduces.
4. Add the rice at the very end, along with the saffron and paprika.
5. Cook without stirring until the rice absorbs the stock and a crispy socarrat forms on the bottom.
6. Let it rest a few minutes before serving.

PaellaMan

PaellaMan is the founder and lead writer behind I Want Paella, where he has published recipes, equipment guides, and cooking tips for the site's community of home cooks since 2022. His writing focuses on practical, tested methods for cooking authentic Spanish paella at home, from choosing the right pan and burner to achieving a proper socarrat. When he's not testing recipes, he's exploring the wider world of Spanish cuisine and wine to bring fresh ideas to the site.

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