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Lunchbreak: Paella Valenciana

August 28, 2017

Chef Marcos Campos

Black Bull
1721 W. Division Street
(773) 227-8600


Mercat a la Planxa's 4th Annual Paella Cook-Off
September 7
6:00 p.m. - 9:00 p.m.
638 S. Michigan Avenue


For tickets:


Paella Valenciana

Servings: 4 | Prep time: 40 minutes



  • 1 whole Chicken

  • 1 tbsp (not too crowded) of Ground Paprika

  • 1 pinch of Saffron

  • 2 tbsp grated Fresh Tomato

  • 13oz of Fresh French Green Beans

  • 32oz (weight) of water

  • 3 tbsp Extra Virgin Olive Oil

  • 1 and ½ tbsp of Sea Salt

  • 8oz Bomba Rice (can use arborio)

  • 1 small handful Fresh Rosemary (chopped/minced)

  • 2 Lemons



  1. Chop the Chicken in 8 pieces

  2. Grate one Tomato

  3. Cut the French Beans in 3 inch pieces


  1. Place the paella pan on the stove at high fire with the EVOO

  2. Once the oil is smoking add the chicken with the salt and fry it to golden brown

  3. Add the beans and the paprika and stir fast, then add the tomato to avoid the bitterness of the burnt paprika

  4. Add the saffron and stir fast

  5. Add the water and bring it to boil

  6. Once is boiling put it to simmer for 20 minutes

  7. Add the rice and put the stove to medium heat for 6 minutes

  8. Taste it and add salt to taste

  9. After 6 more minutes add the rosemary

  10. Let it cook until there is not water in the pan

  11. Set the fire/burner to max power to roast the bottom of the pan (be careful not to burn) we need a thin layer of fried/roasted rice called “socarrat”

  12. Turn off the stove, let the paella rest for 10 minutes while cutting the lemons in wedges and eat directly from the Paella pan with a wooden spoon






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