This rustic pork ribs and chicken paella is cooked entirely outdoors in the spectacular setting of the pink desert in Spain. The combination of succulent pork ribs and tender chicken, elevated by premium saffron and crowned with a perfectly crispy socarrat, makes this the ultimate countryside paella experience.
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Ingredients (Serves 4)
- 500g chicken pieces (thighs and drumsticks)
- 400g pork ribs, cut into pieces
- 320g Bomba rice
- 2 ripe tomatoes, grated
- 1 red pepper, sliced
- 4 garlic cloves
- 100g flat green beans
- 100g butter beans (or garrofón)
- 1.2 litres hot chicken stock
- 1 tsp sweet paprika
- A generous pinch of saffron threads
- Extra virgin olive oil and salt
How to Make It
Step 1: Brown the Meat
Heat olive oil in a paella pan over high heat. Season the chicken and ribs and brown them well on all sides until golden. Move to the edges of the pan.
Step 2: Build the Sofrito
In the centre of the pan, sauté the red pepper until soft. Add the garlic and grated tomato. Cook for 8–10 minutes over medium heat until the tomato loses all its moisture and the sofrito is concentrated. Add the paprika and stir quickly.
Step 3: Add Vegetables and Rice
Add the green beans and butter beans to the sofrito and sauté for 2 minutes. Next, add the Bomba rice and toast it for 1–2 minutes, stirring to coat it in the sofrito and meat fats.
Step 4: Stock and Cooking
Infuse the saffron in a little hot stock, then pour it all in. Add the remaining stock evenly across the pan. First cook on high heat for 5 minutes, then reduce to medium-low for 12–14 minutes. Finally, raise the heat for the last 2 minutes to achieve the socarrat.
Step 5: Rest and Serve
Turn off the heat and cover with foil or a clean cloth. Meanwhile, let it rest for 5 minutes. After that, serve directly from the pan, scraping up the socarrat from the bottom.
Chef’s Tips
- Always use hot stock — never add cold liquid; the cooking must be continuous from the moment the stock goes in.
- Don’t stir the rice — once the stock is in, leave it alone so the socarrat can form properly.
- Stock ratio for Bomba — use 3.5 parts stock to 1 part rice. Unlike regular rice, Bomba absorbs more liquid.
- Even heat — outdoors or at home, spread the heat evenly under the pan for a uniform crust.
Recommended Equipment
More Paella Recipes
Explore more on our blog: authentic Valencian paella, seafood paella, or our complete guide to saffron for paella. Furthermore, if you want to master the basics, check out our how to make paella guide.
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