Paella Montañesa

Paella Montañesa is the hearty, mountain-style version — chicken and pork ribs instead of seafood, built for cooler weather and bigger appetites.

It's one of our most popular winter bookings for exactly that reason.

Ingredients

• 400g bomba or Calasparra rice
• 1.2 litres hot chicken stock
• 500g chicken thigh, cut into chunks
• 200g pork ribs, cut into short pieces
• 150g flat green beans, trimmed
• 100g red capsicum, sliced
• 2 ripe tomatoes, grated
• 1/2 tsp sweet smoked paprika
• A generous pinch of saffron threads, soaked in 2 tbsp warm water
• 4 tbsp olive oil
• Sea salt, to taste
• Lemon wedges, to serve

Method

1. Heat the olive oil in a paella pan over medium-high heat. Brown the chicken and pork ribs well on all sides, about 10 minutes. Push to the side.
2. Add the green beans and capsicum to the cleared space and cook for 3–4 minutes.
3. Add the grated tomato and paprika, mix through the vegetables and cook for 2–3 minutes until darkened.
4. Combine everything in the pan, pour in the hot stock, add the saffron and its soaking water, and bring to a strong simmer. Taste and adjust seasoning.
5. Sprinkle the rice evenly over the pan, shake gently to settle, and do not stir again.
6. Simmer for 10 minutes on medium-high, then reduce to low for 8–10 minutes more, until the liquid is absorbed and the bottom crackles faintly (the socarrat).
7. Rest for 5 minutes under a tea towel before serving with lemon wedges. This is the hearty, meat-forward mountain-style paella — built for cold weather and big appetites.