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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. If this is your first paella, our step-by-step guide for beginners is a good place to start.
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 for Chicken and Pork Ribs Paella
- Sear the chicken and pork ribs in olive oil until well browned.
- Build a deep sofrito with the garlic and tomato, letting it caramelize.
- Pour in the hot pork stock and let the meats release their flavor as it reduces.
- Add the rice at the very end, along with the saffron and paprika.
- Cook without stirring until the rice absorbs the stock and a crispy socarrat forms on the bottom.
- Let it rest a few minutes before serving.
The stock-last method used here — building flavor with the meat first, then adding rice right before the liquid — is a technique borrowed from Spanish rice stews like arroz caldoso, and it’s what gives this paella its deep, savory backbone rather than a lighter, more delicate flavor. It’s a great match for cooler weather and bigger appetites.
For a version cooked outdoors over open fire, see our Pork Ribs and Chicken Paella cooked in the Pink Desert, or if you want to go bigger on pork, try our Pork Ribs and Foie Paella.
