Here is a streamlined, step-by-step recipe for a rustic, deeply flavorful chicken and pork homemade paella. Following your preferred technique, we will build a rich flavor base first and add the rice at the very end of the cooking process to absorb that incredible broth.
Chicken and Pork Homemade Paella
Prep time: 15 min | Cook time: 30 min | Servings: 3 people
The Ingredients
| Ingredient | Amount | Notes |
| Bomba or Senia Rice | 300g | Traditional short-grain paella rice |
| Chicken | 300g | Thighs or bone-in pieces, chopped |
| Pork | 300g | Pork shoulder or ribs, cut into bite-sized pieces |
| Garlic | 4 cloves | Finely minced or sliced |
| Chopped Tomatoes | 100g | Freshly grated or crushed canned tomatoes |
| Pork Stock | 900ml | Kept hot |
| Olive Oil | 3-4 tbsp | Extra virgin |
| Saffron / Sweet Paprika | A pinch / 1 tsp | For color and smoky depth |
Cooking Sequence
1.Brown the meats:10 min.
Heat the olive oil in your paella pan over medium-high heat. Season the chicken and pork generously with salt. Fry them until they form a deep, golden crust on all sides. This rendering fat is the foundation of your flavor.
2.Build the sofrito:5 min.
Push the meat to the outer edges of the pan where the heat is lower. In the empty center, add the minced garlic and fry for about 30 seconds until fragrant. Pour in the chopped tomatoes and sweet paprika. Stir the center constantly until the tomatoes darken, reduce, and lose most of their water.
3.Simmer with the stock:10 min.
Mix the meat back into the central tomato sofrito. Pour in the 900ml of hot pork stock and add your saffron threads. Bring the whole pan to a vigorous boil, then drop it to a steady simmer for 10 minutes so the meat tenderizes and infuses the liquid.
4.Add the rice at the end:18-20 min.
Taste the broth—it should taste slightly oversalted (the rice will absorb a lot of it). Pour the 300g of rice evenly across the pan. Shake the pan by the handles to distribute the grains smoothly; do not stir it again. Cook on high heat for 8 minutes, then drop to low heat for the remaining 10 minutes until the liquid is fully absorbed and the rice is al dente.
Pro Tip for the Perfect Bottom Crust: If you want to achieve socarrat (the prized, crispy caramelized rice layer at the bottom), turn the heat up to medium-high for the final 60 seconds of cooking. Listen closely—you will hear a distinct crackling sound. Once it crackles and smells like toasted nuts (not burnt wood), kill the heat immediately and let it rest for 5 minutes before serving.
