Paella Recipe by Alton Brown That’s Nothing Short of Epic

Sizzling paella transports taste buds to the sun-drenched coastlines of Spain, where culinary magic unfolds in a single pan.

This legendary rice dish weaves together an enchanting tapestry of flavors that whisper stories of tradition and passion.

Succulent seafood, tender meats, and aromatic spices mingle in a dance of gastronomic delight that transforms ordinary ingredients into extraordinary cuisine.

Every ingredient carries a purpose, creating a symphony of textures that electrifies the senses.

The complex technique demands respect, patience, and a fearless approach to cooking that separates novice chefs from true culinary artists.

Rich golden rice, caramelized edges, and a perfect socarrat beckon food lovers to embrace this Spanish masterpiece.

Prepare to craft a meal that will leave dinner companions utterly spellbound.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Calories: 600 kcal

Servings: 5

Ingredients List for Alton Brown Paella Recipe

• Chicken: Choose free-range or organic for richer flavor and more tender meat.
• Salt: Select fine sea salt for even seasoning and balanced taste.

• Garlic: Pick fresh, firm bulbs without sprouts for intense, sharp flavor.
• Green Bell Peppers, Red Bell Peppers: Look for firm, vibrant peppers without soft spots.
• Green Beans: Select crisp, bright green beans with smooth skin and no blemishes.
• Tomatoes: Choose ripe, fragrant tomatoes with deep color and slight softness.

• Rice: Opt for short-grain Spanish rice or Bomba variety for authentic paella texture.
• Paprika: Select high-quality Spanish smoked paprika for deep, smoky undertones.
• Saffron: Choose pure, deep red saffron threads for rich color and complex aroma.
• Rosemary: Pick fresh sprigs with bright green leaves and strong herbal scent.
• Olive Oil: Use extra virgin olive oil for authentic Mediterranean flavor.
• Chicken Stock: Select low-sodium stock for better control of recipe's saltiness.

Tools to Cook Alton Brown Paella

• Charcoal Chimney Starter: Essential for evenly lighting charcoal with newspaper.
• Box Grater: Perfect for shredding tomatoes using large holes.
• Fine-Mesh Strainer: Catches tomato juice while separating seeds.
• 4-Quart Saucepan: Ideal for heating and maintaining chicken stock temperature.
• Small Bowl: Used for mixing dry seasoning ingredients.
• Paella Pan: Large, wide pan crucial for authentic paella cooking.
• Small Bowl: Helps combine and measure spice mixture.
• Large Spatula: Helps move and turn chicken and vegetables.
• Tea Towel: Covers pan during final resting stage.
• Instant-Read Thermometer: Optional for checking stock temperature.
• Cutting Board: Needed for preparing vegetables and tomatoes.
• Sharp Kitchen Knife: Helps slice tomatoes and prepare ingredients.

Step-by-Step Guide for Alton Brown Paella

Fire Up the Flavor Paella

• Spark the Charcoal Blaze

Create a fiery foundation by spreading newspaper sheets coated with vegetable oil in the chimney starter. Ignite the papers and add charcoal, waiting until the coals transform into a silvery-gray landscape of heat.

• Orchestrate the Grill Stage

Spread the glowing coals across the grill’s bottom, layering additional unlit charcoal to maintain a steady temperature. Position the cooking grate like a culinary canvas ready for delicious art.

• Tomato Transformation

Slice tomatoes, removing seeds and capturing their sweet juices. Grate the flesh using a box grater, letting the pulpy goodness collect in a waiting bowl.

• Warm the Liquid Gold

Gently heat chicken stock until it reaches a steamy 200°F, keeping it warm and ready to infuse flavor into every bite.

• Craft the Flavor Symphony

Blend a magical mix of rice, paprika, saffron, rosemary, and salt – your secret weapon for mouthwatering magic.

• Sizzle the Chicken

Dance the chicken in olive oil, creating a golden crust that seals in juicy tenderness. Move the pieces to the pan’s edges, creating space for vegetable companions.

• Vegetable Celebration

Toss garlic, peppers, and green beans into the pan’s center. Let them soften and release their aromatic charm, mingling with the chicken’s savory notes.

• Tomato Tango

Fold in the grated tomatoes and their captured juice. Let the mixture simmer and concentrate, creating a rich, vibrant base.

• Rice Ritual

Sprinkle the seasoned rice mixture into the pan, stirring briefly to awaken its potential.

• Liquid Embrace

Pour the hot broth over the ingredients, ensuring complete coverage. Allow the rice to absorb the flavors, creating a harmonious blend.

• Patient Perfection

Let the paella cook undisturbed, adding additional broth as needed. Watch as the rice transforms, developing a tantalizing texture.

• Final Flourish

Add the last splash of stock when the rice begins to stick. Cook until the grains reach sublime perfection – with a tiny white center promising deliciousness.

• Rest and Revelry

Remove from heat, drape with a tea towel, and let the paella rest. This moment of patience allows flavors to marry and intensify, creating a truly memorable meal.

Flavor Tips for Alton Brown Paella Recipe

Unleash Delicious Variations

Replace chicken with shrimp, chorizo, or mixed seafood for exciting flavor transformations. Each protein brings unique taste and texture to your classic paella.

Eliminate meat and boost vegetables like artichokes, mushrooms, and zucchini. Add plant-based protein like tofu or tempeh for hearty substance.

Experiment with different spice combinations such as smoked paprika, cayenne, or harissa paste. These additions create depth and personal flair to your dish.

Serve with crisp Spanish wine like Albariño or refreshing sangria. Fresh lemon wedges can brighten the entire meal and complement rich paella flavors.

Serving Alton Brown’s Paella Dish

• Pair with Crisp White Wine: Match the paella's rich flavors with a chilled Spanish albariño or dry sauvignon blanc to enhance the meal's Mediterranean essence.
• Create Colorful Side Salad: Toss together mixed greens, cucumber, and lemon vinaigrette to provide a fresh, light contrast to the hearty paella.
• Garnish with Fresh Herbs: Sprinkle chopped parsley or cilantro over the dish to add bright color and a burst of aromatic freshness just before serving.
• Serve with Crusty Bread: Offer warm, rustic bread on the side to soak up the delicious tomato and chicken juices from the paella pan.

Storing Leftover Alton Brown Paella

• Preserve Paella Perfection: Smart Storage Solutions
• Refrigerate leftover paella in airtight containers within two hours of cooking. Store in shallow containers to cool quickly and prevent bacterial growth.
• Freeze for Future Feasts
• Transfer cooled paella to freezer-safe containers. Seal tightly, removing excess air. Freeze up to three months for quick meal prep later.
• Revive Refrigerated Delights
• Reheat refrigerated paella in skillet over medium-low heat. Add small splash of chicken broth to restore moisture. Stir gently to prevent rice from breaking down.
• Meal Prep Magic
• Portion paella into individual containers for grab-and-go lunches. Keep refrigerated for maximum three days. Pack with fresh lemon wedge to brighten flavors when serving.

Epic Alton Brown Paella Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 16 reviews

• Total Time: 45 minutes
• Yield: 5 1x

Print Recipe

Pin Recipe

Description

Alton Brown’s authentic paella celebrates Spanish culinary tradition with saffron-infused rice, succulent seafood, and aromatic spices. Carefully layered ingredients create a harmonious dish you’ll savor with Mediterranean passion.

---

Ingredients

Scale 1x2x3x

• 3 lbs (1.36 kg) chicken thighs and legs, bone-in, skin-on
• 9 cups (2.1 L) low-sodium chicken broth
• 3 cups (675 g) short- or medium-grain rice
• 1 lb (454 g) tomatoes
• 2 tbsps (30 ml) olive oil
• 8 oz (227 g) fresh green beans, trimmed and halved
• 1 cup chopped red bell pepper
• ½ cup chopped green bell pepper
• 2 cloves garlic, minced
• 2 sprigs rosemary, leaves stripped from sprigs
• 20 threads saffron
• 3 tsps kosher salt, divided
• 1 tsp smoked sweet paprika

Cook Mode Prevent your screen from going dark

---

Instructions

1. Charcoal Preparation: Ignite newspaper-lined chimney starter with vegetable oil, filling halfway with charcoal. Transfer partially ash-covered coals to kettle grill’s bottom grate, spreading evenly and adding unlit charcoal on top for consistent heat distribution.
2. Tomato Preparation: Halve tomatoes, extract seeds through fine-mesh strainer, and grate flesh using box grater. Discard skins while reserving grated tomato and collected juice.
3. Stock Heating: Warm chicken stock to 200°F, stirring frequently, then remove from heat and cover to maintain temperature.
4. Seasoning Blend: Whisk rice with paprika, saffron, rosemary, and salt in a mixing bowl to create flavor foundation.
5. Protein Searing: Position paella pan on grill, heat olive oil, and sear chicken pieces until golden brown. Relocate to pan edges for subsequent cooking stages.
6. Vegetable Integration: Sauté garlic, green and red bell peppers, and green beans in pan’s center for 2-3 minutes until softened and color intensifies.
7. Tomato Reduction: Incorporate prepared tomatoes and juice, simmering 4-5 minutes until liquid reduces and tomatoes thicken.
8. Rice Cooking: Mix seasoned rice into pan’s center, then combine with chicken pieces. Pour hot chicken broth to completely cover rice, minimizing stirring to preserve rice structure.
9. Liquid Absorption: After initial 8-9 minutes, add additional broth. Continue cooking without stirring until rice develops slightly chewy texture with small white center.
10. Final Stages: Add remaining stock, carefully adjusting heat distribution to ensure uniform cooking. Remove from heat, cover with tea towel, and rest 15 minutes to enhance flavor and texture before serving.

Notes

• Manage Charcoal Carefully: Ensure even heat distribution by spreading lit and unlit charcoal strategically for consistent cooking temperature.
• Tomato Preparation Technique: Grate tomatoes using box grater’s large holes to extract maximum flavor and juice without tough skins.
• Prevent Rice Disruption: Minimize stirring during cooking to maintain rice structure and develop traditional paella’s signature crispy bottom layer (socarrat).
• Resting is Crucial: Let paella rest covered for 15 minutes after cooking to allow flavors to meld and rice to absorb remaining moisture, creating a more harmonious dish.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 600
• Sugar: 3g
• Sodium: 350mg
• Fat: 24g
• Saturated Fat: 6g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 120mg