Description
Authentic Chicken Paella (Paella Valenciana) is delicious and filling. It’s loaded with protein, veggies, and rice, cooked in a flavorful saffron broth.
Ingredients
- 4 1/2 cups chicken stock
- 1/4 teaspoon saffron, crushed
- 3 tablespoons olive oil
- 1 pound boneless and skinless chicken thighs, cut into 1-inch cubes
- 1/2 teaspoon salt
- 1 medium red onion, sliced
- 3 cloves garlic, minced
- 2 cups green beans, ends trimmed
- 1 tablespoon smoked paprika
- 1 tablespoon tomato paste
- 1 1/2 cups Paella rice (Bomba rice)
- salt and pepper (to taste)
Instructions
- In a medium pot, add chicken stock and saffron. Heat over low heat until it simmers, about 8-10 minutes. Soaking the saffron helps to extract its flavor.
- While heating the chicken stock, heat oil in a 10-inch paella pan or large skillet over medium-high heat until the hot oil sizzles, about 1-2 minutes.
- Add chicken and sear until golden brown on all sides, about 8-10 minutes. Season with salt.
- Add onion, garlic, and green beans and cook until tender, about 2-3 minutes.
- Stir in paprika and tomato paste. Mix well until evenly distributed.
- Add rice and stir to coat evenly.
- Slowly pour the saffron-infused chicken stock into the pan and stir gently until the rice is evenly distributed (The ideal liquid to rice ratio is 3:1). Season with salt and pepper to taste.
- Cook uncovered on medium-high hear until the rice has absorbed all the liquid, about 20-22 minutes.
- Turn off the heat and cover the pan with aluminum foil. Let it rest for 6-8 minutes until the rice is al dente — tender yet firm.
Notes
How to store: Since this Spanish paella has chicken in it, it will last in the fridge for 3-4 days, although it’s best eaten fresh. Keep it in an airtight container, and make sure you allow it to cool completely before storing.
How to reheat: Reheat cold Spanish paella in a covered pan over the stovetop. Heat on medium-high heat, stirring occasionally and adding more water as needed until warm, about 5-10 minutes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Rice
- Method: Stovetop
- Cuisine: Spanish