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Spanish Chicken Paella

A classic, vibrant Spanish-style paella featuring tender chicken, aromatic saffron, and perfectly cooked short-grain rice.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Spanish
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken thighs, cut into bite-sized pieces
  • 2 cups short-grain Bomba or Arborio rice
  • 4 cups chicken bone broth
  • 1 large yellow onion, finely diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 0.5 tsp saffron threads
  • 0.5 cup crushed tomatoes
  • 0.5 cup frozen peas
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt

Equipment

  • 12-inch cast-iron skillet

Method
 

Cooking Steps
  1. Heat 2 tablespoons of olive oil in a 12-inch cast-iron skillet over medium-high heat.
  2. Sear the chicken pieces until golden-brown, then remove and set aside.
  3. Add the remaining oil to the skillet and sauté the onion and bell pepper until soft.
  4. Stir in the garlic and smoked paprika, cooking for 1 minute until fragrant.
  5. Add the rice and stir for 2 minutes to coat in the oil.
  6. Pour in the crushed tomatoes and chicken broth, distributing the rice evenly.
  7. Sprinkle saffron over the top and return the chicken to the skillet, nestling it into the rice.
  8. Bring to a simmer, then reduce heat to low and cook undisturbed for 18-20 minutes.
  9. Sprinkle with peas, remove from heat, and let rest for 5 minutes before serving.

Notes

Store in an airtight container in the fridge for up to 3 days. Do not freeze, as the rice texture will degrade.