Spain’s most Underrated Paella | Authentic “Gentleman’s” Country Rice

This Spanish “gentleman’s” country rice, known as “arroz del senyoret de campo,” is one of Spain’s most underrated paella recipes. It’s filled with authentic flavors, easy to make, and done in a little over 40 minutes. Serve it next to a garden salad, crunchy baguette, and a bottle of Spanish wine for a fabulous meal.

To make this recipe, I used boneless chicken thighs. You can also use boneless chicken breast or a combination of both. As for the rice, I used Spanish short-grain rice. Similar to Arborio. Of course, you can use any rice you like. Just make sure to check the package instructions. That way, you get your liquid-to-rice ratios and your cooking times correct.

For the liquid I used chicken broth. You can also use vegetable broth or even water if you like. Just make sure to season accordingly if you’re using water. I also added some canned butter beans. If you can’t find them in your area, any type of white bean will work.

TIPS & TRICKS to Make this Recipe: To achieve the socarrat, which is the layer of caramelized crispy rice underneath. Wait until the rice is cooked and there is virtually no broth left, then raise it to a medium-high heat and go for 1 to 2 minutes or until you can hear the pan crackle. 

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL 
SPANISH GOLDEN SAFFRON

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Watch the Video Below on How to Make Spanish “Gentleman’s” Country Rice

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Spanish "Gentleman's" Country Rice | Authentic Arroz del Senyoret de Campo

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 614 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 cups chicken broth 720 ml
• 1/4 tsp saffron threads 0.17 grams
• 1/4 cup extra virgin olive oil 60 ml
• 1 lbs. boneless chicken thighs 450 grams
• 6 cloves garlic (roughly chopped)
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1/2 tsp dried thyme 0.50 grams
• 2 tomatoes (finely grated)
• 1 cup short-grain rice (similar to Arborio) 190 grams
• 1 cup canned butter beans (drained and rinsed) 200 grams
• sea salt & black pepper

Instructions

1. Add the chicken broth and saffron into a saucepan and heat with a medium heat

2. At the same time, heat a 12-inch (30 cm) paella pan (or regular large frying pan) with a medium heat and add in the olive oil

3. While the oil is heating, add the chicken thighs over some paper towels and pat dry, then season with salt & pepper and cut each one into bite-sized pieces

4. Once the oil is nice and hot, add in the chopped chicken, mix with the olive oil, and sauté the chicken for 5 minutes or until lightly golden brown ,at this stage, you don't have to fully cook it through

5. After 5 minutes and the pieces of chicken are lightly browned, make a well in the middle, add the chopped garlic, and mix continuously, after 1 minute, add in the paprika and dried thyme, quickly mix it all together, then add in the grated tomatoes, and season with salt & pepper, mix together and then simmer for a couple of minutes

6. Once the grated tomatoes have slightly thickened, about 3 minutes, add in the rice and mix continuously for 1 to 2 minutes, then add in the butter beans and the simmering broth, give it one final mix so everything is evenly distributed (after this step, don't mix the rice again), and simmer for 18 minutes or until all the broth has been absorbed and the rice is cooked through (check the package instructions on the rice you're using to get your liquid-to-rice ratios and cooking time right on the money)

7. Once the rice is cooked through, raise it to a medium-high heat and go for 1 to 2 minutes, this is to achieve the socarrat, which is that layer of caramelized crispy rice underneath, then remove the pan from the heat and cover with a dishcloth

8. After a couple of minutes, uncover the pan and serve directly out of the pan or transfer into serving dishes, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Golden Saffron I used to make this Recipe

Nutrition Facts

Spanish "Gentleman's" Country Rice | Authentic Arroz del Senyoret de Campo

Amount Per Serving

Calories 614 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 7g44%

Trans Fat 0.1g

Polyunsaturated Fat 6g

Monounsaturated Fat 18g

Cholesterol 115mg38%

Sodium 625mg27%

Potassium 582mg17%

Carbohydrates 52g17%

Fiber 5g21%

Sugar 2g2%

Protein 26g52%

Vitamin A 856IU17%

Vitamin C 10mg12%

Calcium 45mg5%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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