Paella isn’t complicated — it’s controlled.
This is one of those dishes that looks impressive, feels a bit “chef-only”… but once you understand the process and timing, it becomes completely repeatable at home.
👉 Using the El Avion Paella Kit, available from the Pantry at Underground Chef, takes the guesswork out of it.
The kit includes the paella pan, rice, olive oil, and seasoning sachet — so there’s no chasing ingredients or trying to balance spices yourself.
In this Chef’s Table session, we focus on:
- Building flavour in layers
- Managing the cook (not stirring it)
- Creating that signature socarrat (crispy base)
Recipe
- Serves: 4
- Time: ~40 minutes
- Skill Level: Intermediate (process-driven, not complex)
- Focus: Heat control, timing, flavour layering
Ingredients
- 150g paella rice (from El Avion Paella Kit)
- 1 sachet paella seasoning (included in kit)
- 40ml olive oil (included in kit)
- 500ml chicken stock (Bone Roasters)
- 200g chicken thigh, bite-sized
- 1 chorizo, sliced
- 4 green prawns
- 6 mussels, cleaned
- ½ brown onion, finely diced
- ½ red capsicum, sliced
- 1 clove garlic, finely chopped
- 80g peas
- 40g sun-dried tomatoes
- 1 lemon, cut into wedges
- ¼ bunch parsley, chopped
👉 The kit simplifies the process — everything is pre-balanced and ready to go.
Method
1. Start the Base
Heat paella pan over medium heat and add olive oil.
- Add capsicum strips → sauté until softened
- Remove and set aside
2. Build the Flavour
- Add onion and garlic → cook until soft
- Add chicken and chorizo → cook until browned
3. Activate the Spices
- Add paella seasoning sachet
- Stir through briefly to release oils and aroma
👉 This is where the dish starts to build depth
4. Rice Stage
- Add rice
- Stir fry for 1–2 minutes to coat in oils and spices
5. Add Liquid
- Add chicken stock and bring to the boil
- Reduce to a rapid simmer
6. Controlled Cook
Then add:
- Sun-dried tomatoes
- Capsicum
- Peas
- Prawns
- Mussels
7. Finish Cooking
- Cook for a further 5–6 minutes
- Continue until all visible liquid is absorbed
8. Rest (Critical Step)
- Turn off heat
- Cover tightly with foil
- Rest for 6 minutes
Chef’s Tip:
Do not lift the foil — let the process take over.
9. Socarrat (The Chef Move)
- Remove foil
- Place pan over high heat
- Move pan around the burner to distribute heat evenly
Chef’s Tip:
Listen for a gentle cracking sound — you’re forming the crust, not burning it.
10. Finish & Serve
- Remove from heat once crust forms
Garnish with:
- Lemon wedges
- Chopped parsley
- Parsley sprigs
Serve directly in the pan on a wooden base.
Skill Focus
- Heat management over time
- Building flavour before liquid is added
- Understanding when not to interfere
- Creating socarrat with confidence
Plating & Serving Notes
- Serve directly in the pan — it’s part of the experience
- Lemon is essential — it lifts and balances the dish
- Keep sides simple or skip them entirely
Optional Variations
- Seafood-only version (remove chicken)
- Add smoked paprika for deeper flavour
- Use prawn stock for a richer seafood finish
Chef’s Note — Why This Works
Using the El Avion Paella Kit removes the common barriers to making paella at home:
- No need to buy multiple spices
- No guesswork on flavour ratios
- Correct rice and seasoning already matched
👉 It’s a perfect example of using the right tools to make cooking easier — not more complicated.
Final Thought from Chef Ian
“This isn’t a dish you stir — it’s a dish you manage.
Once you understand that, paella becomes simple.”
Chef Ian
Follow the You Tube link HERE
