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.
If you’re new to paella technique in general, it’s worth starting with our complete step-by-step guide for beginners before tackling this Andalusian variation — the broth-first method here builds on those fundamentals.
📺 Watch in English
📺 Ver en Español
📺 Regarder en Français
📺 Auf Deutsch ansehen
📺 Guarda in Italiano
📺 Assistir em Português
Ingredients for Chicken & Olives Paella
- 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.
Why Olives Work So Well in This Paella
Córdoba sits at the heart of Andalusia’s olive country, so it’s no surprise that olives show up in the regional paella too. Their brine cuts through the richness of the chicken and saffron broth, and because they’re added early to infuse the stock, every grain of rice picks up that same savory, slightly briny depth. It’s a small ingredient with an outsized effect on the final flavor.
Recommended Equipment
🥘 Carbon Steel Paella Pan — traditional choice for this style of rice.
🥘 Premium Saffron (Zaran) — non-negotiable for the deep golden infusion. See our full comparison of the best saffron brands if you want to explore other options.
More Chicken Paella Recipes
Loved this regional twist? Try our Chicken and Pork Ribs Paella for a heartier, meatier take on the same broth-building technique.
