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Chef Bernat Rodriguez Candel – Chicken Paella

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  • Preparation time
    60 min
  • Difficulty
    Easy
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Chef Bernat Rodriguez Candel, a native of Barcelona, has been captivating diners with his passion for authentic Spanish cuisine for over two decades. With a deep understanding of the traditions and techniques that make Chicken Paella a beloved dish, Chef Bernat is now sharing his secrets with fellow chefs and food enthusiasts, empowering them to bring the true flavors of Spain to their own menus.

 

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A Dash of His Past

Born and raised in Barcelona, Chef Bernat's culinary journey began at a young age in a pastry shop. After completing his culinary education in Girona, he opened his first restaurant at the age of twenty, offering a unique and modern approach to traditional tapas.
Five years later, he launched his second restaurant, further establishing himself as a culinary authority on Spanish cuisine.

In 2011, Chef Bernat took on a new challenge in Bali, Indonesia, where he opened a beachfront restaurant in one of the island's most famous areas. After nearly three years, he relocated to Kuwait in 2013, taking on the role of executive chef at one of the country's most prestigious clubs.
Over the past decade, Chef Bernat has continued to work as an executive chef for successful local brands, and recently, he has taken a bold step in his solo career as a consultant, private chef, caterer, and ambassador for the prestigious Josper ovens.

 

His Signature Dish: Slow Roasted Lamb Shoulder with Smoked Eggplant Puree, Char Grilled Baby Vegetables, & Anchovy Crumb

Chef Bernat's signature dish, Chicken Paella, showcases the authentic flavors and techniques of traditional Spanish cuisine. By sharing his recipe and expert tips, Chef Bernat aims to inspire fellow chefs to create this iconic dish with confidence and passion.

 

Chicken Paella

Ingredients
بويتوني كوليس طماطم
2 TBSP BUITONI® Tomato Coulis
Marinated Chicken Thighs
  • 4 pieces Bone-In Chicken Thigh
  • 1 Tbsp Chopped Parsley
  • 2 Tbsp Olive Oil
  • 1 pinch Black Pepper Powder
  • 1 sprig Rosemary
  • 1 tsp Chopped Garlic
  • 1 Tbsp MAGGI® Liquid Seasoning
Chicken Paella
  • 135g Short Grain Rice
  • 2 Tbsp BUITONI® Tomato Coulis
  • 500ml Water
  • 2 Tbsp Chopped Red Onion
  • 10g MAGGI® Chicken Stock Powder
  • 4 pieces Marinated Chicken Thighs
  • Fresh Rosemary Sprigs (garnish)
  • Aioli (garnish)
  • 1 Tbsp Olive Oil
  • Lemon Wedges (garnish)
Preparation
  • 1
    Blend rosemary, parsley, garlic, olive oil, MAGGI® seasoning, and pepper to make marinade.
  • 2
    Debone chicken thighs, coat with marinade, cover and refrigerate for 2 hours.
  • 3
    In paella pan, sauté marinated chicken and onion in olive oil. Remove chicken when half-cooked.
  • 4
    Add rice to pan, toast for 1 minute, then stir in tomato coulis until heated through.
  • 5
    Spread rice evenly, pour hot chicken broth over (made with stock powder and water). Cook uncovered on high heat for 6 minutes (no stirring).
  • 6
    Arrange chicken on top, reduce to medium heat, cook until liquid is absorbed (about 12-15 minutes).
  • 7
    Remove from heat, let rest 2 minutes, then garnish with rosemary, aioli, and lemon wedges.
  • 8
    Serve immediately for authentic Spanish flavors with crispy socarrat bottom.

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