Helmed by Chef Rob Bragagnolo, Labora is regarded as one of the best spots in the city for Spanish fare like large-format paellas, charcuterie and pintxos.
If you're missing sun-drenched afternoons sitting on a patio sipping cava and nibbling on tapas, recreate a Spanish feast at home by making Labora's chicken paella recipe!
If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @laborarestaurant!
Labora's Chicken Paella 10 Steps
Preheat your oven to 375 degrees Fahrenheit.
Preheat the chicken stock in a separate pot, and keep at a steady simmer. The stock needs to be ready and hot for when you add it to the paella pan.
Place the paella pan over a large burner (or position the pan over two burners to make sure the entire pan has heat) and add the oil. When the oil is hot, add the seasoned chicken, skin side down. Now the heat should be at medium/high temperature. Sear the chicken until it is lightly browned on both sides. Approximately 3 minutes per side. Remove the chicken and set aside.
Keeping the heat at a medium-high, add the grated tomato, saffron and paprika to the pan. Using a wooden spoon, mix the tomato mixture well and continue to stir until the mixture thickens and most of the liquid has evaporated.
Now add the rice and mix it into the tomato mixture until every grain is coated. After mixing, you shouldn’t see any white grains. This should take 1 minute. The next step is adding the stock.
Add the hot stock to the hot paella pan and mix the rice and stock together. Set a 10 minute timer and keep the heat on high.
Now add the chicken pieces back into the pan by gently distributing them evenly in the paella. Do the same with the beans.
After the 10 minute timer goes off, reduce the heat to low for 6 minutes.
After 6 minutes, you should see just see rice and no stock. Now its time to place in the oven for a further 2 minutes to finish cooking.
Take the paella out of the oven after the 2 minutes and let stand for 5 minutes to rest and absorb any residual moisture. Place it in the centre of the table, serve with lemons and garlic aioli. !Buen Provecho!