🌍World
Chicken Paella
A saffron-scented Spanish rice dish with chicken and vegetables, cooked in a single pan until the rice forms a golden crust.
10 min
Prep
35 min
Cook
Medium
Difficulty
13
Ingredients
8
Steps
Ingredients
Servings
- 150 gm chicken thigh, boneless, cut into chunks
- 80 gm paella or risotto rice
- 1 small onion, finely diced
- ½ red pepper, diced
- 1 clove garlic, crushed
- 2 tbspn olive oil
- 1 tbspn tomato purée
- 1 tspn sweet paprika
- Pinch of saffron threads, soaked in 2 tbspn warm water
- 300 ml hot chicken stock
- Salt and pepper
- Lemon wedge to serve
- Fresh parsley, chopped
Method
- 1
Heat the oil in a wide, shallow pan. Brown the chicken pieces on all sides. Remove and set aside.
- 2
Fry the onion and red pepper for until softened.
- 3
Add the garlic, paprika and tomato purée and cook for .
- 4
Add the rice and stir to coat in the oil.
- 5
Pour in the saffron water and stock. Return the chicken to the pan.
- 6
Bring to a boil then simmer uncovered, without stirring, for until the rice has absorbed all the liquid.
- 7
Turn the heat to high for to create the crispy socarrat crust on the bottom. Leave to rest for .
- 8
Serve with parsley and a lemon wedge.
Notes
- Resist the urge to stir — the crust on the bottom (socarrat) is the best bit.
- Saffron is essential for authentic colour and flavour — a pinch goes a long way.
- Serve directly from the pan.