Bittman Basics

How to Make Paella Crust the Easy Way

It’s the best part

Here is Spain’s favorite dish, easy enough for any day of the week. And you need not leave the crust, or socarrat, to chance. If you follow this straightforward method, it will be perfect every time.

Paella With Chicken and Sausage

Time: About an hour
Makes: 4 to 6 servings

Ingredients

• 3 tablespoons olive oil
• 2 bone-in, skin-on chicken thighs, trimmed of excess fat
• Salt and freshly ground pepper
• 1 medium onion, chopped
• 2 tablespoons minced garlic
• ½ pound Spanish chorizo or other smoked sausage, chopped
• 2 cups any short- or medium-grain white rice, rinsed
• 2 teaspoons smoked paprika (pimenton)
• ½ cup dry white wine
• 3–3½ cups chicken, beef, or vegetable stock or water
• 1 cup chopped red bell pepper
• ½ cup chopped fresh parsley leaves for garnish

Instructions