Casa Dani's Chicken Paella
Ingredients
FOR THE CHICKEN
Whole heirloom Cornish hen: 14-16 oz
Arbequina olive oil: 5 g
Brine: 225 g
FOR THE PAELLA
Arbequina olive oil: 35 g
Chicken broth: 1,400 g
Bomba rice: 240 g
Paellero seasoning: 1 pack
Fresh rosemary sprigs: for garnish
A vibrant, aromatic paella built around slow-prepared chicken and deeply flavored rice. Chef Dani García’s version balances technique with bold, comforting flavors.
How to cook Casa Dani’s Chicken Paella
01.
Brine the Chicken
- Brine the chicken for 24 hours.
02.
Sous Vide the Chicken
- Sous vide the chicken with 5 g Arbequina olive oil for 12 hours.
03.
Roast the Chicken
- Cook the chicken in the oven at 400°F for 15 minutes while preparing the paella.
04.
Prepare the Base
- Bring the chicken broth and seasoning packet to a boil.
05.
Cook the Rice
- Add the remaining olive oil and rice.
- Reduce to medium heat and cook for 12 minutes.
06.
Develop the Socarrat
- Increase the heat to high for 1 minute to form the crispy socarrat.
- Let the rice rest for 4 minutes.
07.
Finish and Serve
- Top with the chicken and garnish with fresh rosemary sprigs before serving.
