Filmed in the Sierra de Guadarrama mountains, this is paella reimagined with slow-cooked beef and nutty brown rice. Brown rice is unusual in a paella pan — it takes longer to cook and absorbs flavors differently, creating a heartier, more robust dish that’s perfect for mountain weather.
Watch in Your Language
Ingredients
- 400g short-grain brown rice
- 500g beef (chuck or stewing cut), cubed
- 2 ripe tomatoes, grated
- 1 onion, finely diced
- 4 cloves garlic
- 1 red pepper, diced
- 1 tsp sweet paprika
- Saffron
- 1.5 litres beef stock
- Olive oil, salt, fresh parsley
How to Make It
Brown beef in batches and set aside. Sauté onion, garlic, and pepper until soft. Add grated tomato and cook into a thick sofrito. Add paprika off the heat. Return beef, add brown rice and stir through. Pour in hot beef stock with saffron. Brown rice needs longer — cook 12 min high, 10 min medium. Rest covered 8 minutes before serving.
Chef’s Tips
- Brown rice needs more stock and more time than white — adjust accordingly.
- Sear the beef properly — don’t crowd the pan or it will steam instead of brown.
- A rich homemade beef stock elevates this dish enormously.
Recommended Equipment
🥘 Carbon Steel Paella Pan — wide surface for even heat distribution.
🌿 Premium Saffron (Zaran) — adds depth even to a hearty meat paella.
