This week we take a culinary journey into the breathtaking Mosque-Cathedral (Mezquita) of Córdoba to cook a rustic Andalusian classic: Paella de Pollo y Olivas (Chicken and Olives Paella).
But here’s the twist: instead of the standard technique, we execute a traditional regional variation — building the rich, saffron-and-olive-infused broth BEFORE adding the Bomba rice. The result is a briny, savory explosion with an absolutely flawless socarrat.
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Ingredients
- Free-range chicken pieces
- Spanish green and black olives (pitted)
- Bomba rice
- Tomato, garlic, saffron
- White wine
- Chicken stock, olive oil, salt
The Broth-First Method
1. Brown chicken pieces deeply. Remove. Build sofrito: tomato, garlic, wine. Reduce to paste.
2. Add stock and saffron to the sofrito. Add olives. Simmer 10 minutes to infuse the broth.
3. Return chicken to the pan. Add Bomba rice. From this point, do not stir. Cook 18 minutes.
4. Rest 3 minutes covered with foil, then serve directly from the pan.
Recommended Equipment
🥘 Carbon Steel Paella Pan — traditional choice for this style of rice.
🥘 Premium Saffron (Zaran) — non-negotiable for the deep golden infusion.
