Description
Sizzling Spanish Paella Chicken brings Mediterranean magic straight to your dinner table with tender chicken, aromatic rice, and bold spices that dance together in one spectacular pan. Sharing this classic Spanish dish feels like a warm culinary hug that connects your kitchen to the sun-drenched coast of Spain.
Ingredients
Scale
Proteins:
- 1 pound bone-in, skin-on chicken thighs or drumsticks
Grains and Base:
- 1 cup Bomba or Arborio rice
- 2 ½ cups chicken broth
Supporting Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- ½ cup diced tomatoes, with juices
- ½ cup frozen peas
- 1 teaspoon smoked paprika
- ½ teaspoon saffron threads, soaked in 2 tablespoons warm water
- Salt
- Freshly ground black pepper
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Heat 2 tablespoons olive oil in a large paella pan over medium-high heat. Sprinkle 1 pound chicken thighs with salt and pepper, then sear for 6 minutes on each side until golden. Transfer chicken to a plate.
- Drop chopped onion and red bell pepper into the same pan. Sauté for 5 minutes at medium heat until vegetables soften. Add 2 minced garlic cloves and cook 1 minute until aromatic.
- Introduce 1 cup rice to the pan. Stir in smoked paprika and saffron threads, allowing your rice to absorb flavors for 3 minutes.
- Pour ½ cup diced tomatoes and 2 ½ cups chicken broth into the pan. Gently mix ingredients and bring to a soft boil at 200°F.
- Nestle seared chicken pieces into the rice mixture. Reduce heat to 180°F, cover pan, and simmer for 20 minutes without stirring.
- Scatter ½ cup frozen peas across the surface. Cover and cook for 8 minutes until rice becomes tender and chicken reaches 165°F internal temperature.
- Remove pan from heat. Let paella rest, covered, for 5 minutes to allow flavors to settle.
- Sprinkle chopped parsley over the dish. Serve with fresh lemon wedges on the side.
Notes
- Choose a wide, shallow pan to create the perfect crispy bottom (socarrat) that gives paella its signature texture.
- Saffron is expensive, but it’s the key flavor – don’t skip it or substitute with anything else.
- For a vegetarian version, replace chicken with firm tofu or mixed vegetables like artichokes and roasted red peppers.
- Authentic paella requires patience – resist the urge to stir constantly and let the rice develop its delicious golden crust.
- Prep Time: 10 minutes
- Cook Time: 43-51 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Spanish
Nutrition
- Serving Size: 4
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg