Alton Brown Paella Recipe - Delish Sides (2024)

Alton Brown’s Paella is a colorful charcoal-cooked dish that consists of rich flavors of saffron, chicken, and vegetables and takes 1 hour and 30 minutes to be ready!

Try More Alton Brown Recipes:

• Alton Brown Garden Vegetable Soup
• Alton Brown Peanut Brittle
• Alton Brown Fish Chips

🧡 Why You’ll Love This Paella Recipe:

• Charcoal-grilled chicken adds smoky depth.
• Saffron-infused rice yields aromatic delight.
• Fresh veggies lend vibrant color and texture.
• Cooking outdoors enhances the culinary experience.

❓ What Is Alton Brown Paella Recipe?

The Paellaby Alton Brownis a delectable combination of smoky chicken, rice that has been infused with saffron, and colorful vegetables that are cooked over charcoal.

🍚 Alton Brown Paella Ingredients

• 1 pound tomatoes
• 9 cups low-sodium chicken broth
• 3 cups short- or medium-grain rice
• 20 threads saffron
• 2 sprigs rosemary, leaves stripped from sprigs
• 3 teaspoons kosher salt, divided
• 1 teaspoon smoked sweet paprika
• 2 tablespoons olive oil
• 3 pounds chicken thighs and legs, bone-in, skin-on
• 8 ounces fresh green beans, trimmed and halved
• 1 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 2 cloves garlic, minced

🥘 How To Make Alton Brown Paella

1. Place 4 or 5 pieces of newspaper in the bottom of a charcoal chimney starter and coat with vegetable oil. Light the newspaper and add half of the charcoal to the chimney.
2. Carefully place the charcoal, which should be slightly coated with gray ash, onto the bottom grate of a kettle grill and distribute it evenly.
3. Evenly distribute the remaining unlit charcoal on top, being careful not to smother the lighted charcoal. Cover the kettle and set the second grate on top until you’re ready to cook.
4. Cut the tomatoes in half and remove their seeds; then, place the halves in a fine-mesh strainer over a small bowl to collect juice.
5. Separate the halves by seeds, then shred them on the box grater’s large hole side; discard the skins. Set aside the grated tomato and saved juice.
6. Raise the temperature of the chicken stock in a 4-quart saucepanor kettle to 200ºF while stirring often over high heat. Lift the pot from the heat and cover to maintain a simmer.
7. In a small bowl, whisk together the rice, paprika, saffron, rosemary, and 1 teaspoon of salt.
8. In a paella pan set over a preparedgrill, heat the olive oil. Roll the chicken in the remaining 2 teaspoons of salt, being sure to coat it evenly.
9. Cook the chicken for 5–6 minutes on each side, or until golden brown, when the olive oil shimmers. Transfer the chicken to the outside pan edges.
10. Put the garlic, green bell peppers, red bell peppers, and green beans in the middle of the pan and sauté for 2 to 3 minutes, or until the vegetables start to soften and turn a darker shade.
11. Toss in the tomatoes and their juice, then simmer for 4 or 5 minutes, or until the liquid reduces by half and the tomatoes color and thicken.
12. Cook, stirring occasionally, for 1 minute after adding the rice mixture to the pan’s middle.
13. Toss the chicken pieces with the rice and spread them evenly. Bring the chicken broth to a boil, then add 4 cups of it and mix to coat the rice evenly. Make sure to cover the rice entirely with the liquid. Stir the paella no more than this.
14. Add 4 cups of broth after the rice looks dry and all the liquid has been absorbed, which should take about 8 to 9 minutes. For the next 8 to 9 minutes, cook without stirring, until the liquid has been absorbed. Roughly chewable rice with a small white dot in the middle is ideal.
15. When the rice starts to stick, add the last cup of stock. Keep cooking until the rice is done. Be sure the fire is heated evenly and make any necessary adjustments to the pan to avoid uneven cooking.
16. Put a tea towel over the pan and take it off the heat for 15 minutes before you serve it.

💭 Recipe Tips

• Use short- or medium-grain rice for the ideal texture.
• Maintain even heat for uniform cooking.
• Let the paella rest before serving for optimal flavors.
• Customize with seafood for a twist on tradition.

🍚 What Goes Well With Paella?

Accompaniments paella with Spanish green salad, fried rice, green beans, gazpacho, roasted red peppers, garlic shrimp, Spanish omelette, grilled artichokes, sautéed spinach with garlic, and tomato bread.

🎚 How To Store Leftovers Paella?

• In The Fridge: Keep leftover paella in a tightly sealed container for 3 to 5 days.
• In The Freezer: Freeze leftover paella in portions of freezer bags for up to 1 month. Let thaw in the fridge before reheating.

🥵 How To Reheat Leftovers Paella?

• Stove: Reheat gently paella with a splash of water in a pan for 10 minutes, stirring occasionally. until hot.
• Microwave: Microwave paella in short 60-second intervals, stirring in between, until heated through.

FAQs

Try More Alton Brown Recipes:

• Alton Brown Gazpacho Recipe
• Alton Brown Sweet And Sour Pork
• Alton Brown Baked Beans

Alton Brown Paella NutritionFacts

Amount Per Serving

• Calories 341
• Total Fat 11g
• Saturated Fat 2.3g
• Cholesterol 60mg
• Sodium 1462mg
• Total Carbohydrate 39g
• Dietary Fiber 1.9g
• Sugar 2.2g
• Protein 19g

Alton Brown Paella Recipe

Author: Imen Dridi Cooking Method:Grilling,Stovetop Cuisine:American,British Courses:Main,Dinner,Lunch Recipe Keys:PPaella Recipe

Difficulty:BeginnerPrep time: 30 minutesCook time: 15 minutesRest time: 45 minutesTotal time:1 hour 30 minutesServings:6 servingsCalories:341 kcal Best Season:Available

Description

Alton Brown’s Paella is a colorful charcoal-cooked dish that consists of rich flavors of saffron, chicken, and vegetables and takes 1 hour and 30 minutes to be ready!

Ingredients

• 1 pound tomatoes
• 9 cups low-sodium chicken broth
• 3 cups short- or medium-grain rice
• 20 threads saffron
• 2 sprigs rosemary, leaves stripped from sprigs
• 3 teaspoons kosher salt, divided
• 1 teaspoon smoked sweet paprika
• 2 tablespoons olive oil
• 3 pounds chicken thighs and legs, bone-in, skin-on
• 8 ounces fresh green beans, trimmed and halved
• 1 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 2 cloves garlic, minced

Instructions

1. Place 4 or 5 pieces of newspaper in the bottom of a charcoal chimney starter and coat with vegetable oil. Light the newspaper and add half of the charcoal to the chimney.
2. Carefully place the charcoal, which should be slightly coated with gray ash, onto the bottom grate of a kettle grill and distribute it evenly.
3. Evenly distribute the remaining unlit charcoal on top, being careful not to smother the lighted charcoal. Cover the kettle and set the second grate on top until you’re ready to cook.
4. Cut the tomatoes in half and remove their seeds; then, place the halves in a fine-mesh strainer over a small bowl to collect juice.
5. Separate the halves by seeds, then shred them on the box grater’s large hole side; discard the skins. Set aside the grated tomato and saved juice.
6. Raise the temperature of the chicken stock in a 4-quart saucepan or kettle to 200ºF while stirring often over high heat. Lift the pot from the heat and cover to maintain a simmer.
7. In a small bowl, whisk together the rice, paprika, saffron, rosemary, and 1 teaspoon of salt.
8. In a paella pan set over a prepared grill, heat the olive oil. Roll the chicken in the remaining 2 teaspoons of salt, being sure to coat it evenly.
9. Cook the chicken for 5–6 minutes on each side, or until golden brown, when the olive oil shimmers. Transfer the chicken to the outside pan edges.
10. Put the garlic, green bell peppers, red bell peppers, and green beans in the middle of the pan and sauté for 2 to 3 minutes, or until the vegetables start to soften and turn a darker shade.
11. Toss in the tomatoes and their juice, then simmer for 4 or 5 minutes, or until the liquid reduces by half and the tomatoes color and thicken.
12. Cook, stirring occasionally, for 1 minute after adding the rice mixture to the pan’s middle.
13. Toss the chicken pieces with the rice and spread them evenly. Bring the chicken broth to a boil, then add 4 cups of it and mix to coat the rice evenly. Make sure to cover the rice entirely with the liquid. Stir the paella no more than this.
14. Add 4 cups of broth after the rice looks dry and all the liquid has been absorbed, which should take about 8 to 9 minutes. For the next 8 to 9 minutes, cook without stirring, until the liquid has been absorbed. Roughly chewable rice with a small white dot in the middle is ideal.
15. When the rice starts to stick, add the last cup of stock. Keep cooking until the rice is done. Be sure the fire is heated evenly and make any necessary adjustments to the pan to avoid uneven cooking.
16. Put a tea towel over the pan and take it off the heat for 15 minutes before you serve it.

Notes

• Use short- or medium-grain rice for the ideal texture.
  Maintain even heat for uniform cooking.
  Let the paella rest before serving for optimal flavors.
  Customize with seafood for a twist on tradition.

Keywords:Alton Brown Paella Recipe