Chicken Paella

The Spanish classic Chicken Paella is a dish that beautifully balances simplicity and elegance. Saffron-stained rice is cooked to perfection, soaking up the smoky paprika, sweet tomatoes, and the golden drippings of seared chicken thighs. Nestled among tender green beans, artichokes, and peppers, this dish delivers not just on flavor but also visual appeal.

Despite its layered flavor, this version is surprisingly approachable. The process of crisping the chicken skin, building a rich sofrito, and then simmering rice undisturbed ensures the treasured crispy bottom, known as socarrat. Ideal for gatherings or a weeknight treat, this hearty, all-in-one meal brings a touch of Spain to your home kitchen with ease.

Full recipe:

Ingredients:

• 2 tablespoons extra virgin olive oil

• 4 bone-in, skin-on chicken thighs

• Kosher salt

• Freshly ground black pepper

• 1 onion, finely diced

• 1 red bell pepper, thinly sliced

• 1/2 pound green beans (or romano beans), trimmed and cut

• 4 garlic cloves, thinly sliced

• 1 cup canned crushed tomatoes

• 1 teaspoon smoked paprika

• 1/4 teaspoon saffron threads

• 1 1/2 cups paella rice (bomba, calasparra, or arborio)

• 3 cups chicken stock

• 1 bay leaf

• 1 rosemary sprig

• 1/2 cup artichoke hearts, halved or quartered

• 3 tablespoons fresh parsley, minced

• 1 lemon, cut into wedges

Directions:

1. Heat olive oil in a large paella pan over medium heat. Season chicken thighs with salt and pepper. Place skin side down and brown for 8 minutes. Flip and brown for 3 more minutes. Remove and set aside.

2. In the same pan, sauté diced onion for 5 minutes. Add red pepper and cook for another 5 minutes. Stir in green beans and cook for 5 minutes. Add garlic and cook for 1 minute.

3. Add crushed tomatoes, smoked paprika, saffron threads (crushed between fingers), and 3/4 teaspoon salt. Cook until tomato reduces and the mixture is nearly dry, about 2 minutes.

4. Stir in rice to coat. Spread the rice mixture evenly in the pan. Nestle the chicken skin-side up into the rice.

5. Add chicken stock and bay leaf. Bring to a simmer, reduce heat to low, and cook uncovered for 10 minutes without stirring.

6. Add rosemary sprig and continue cooking another 10–15 minutes, or until the stock is absorbed and rice is tender. Add more stock as needed if rice is undercooked.

7. Remove from heat, add artichoke hearts, and let rest for 5 minutes.

8. Discard bay leaf and rosemary. Garnish with parsley and serve with lemon wedges. Scoop the crispy socarrat from the bottom — it’s the best part!

Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 491 kcal | Servings: 4 servings

The History of Paella

Paella has its origins in the region of Valencia, located on Spain’s eastern coast. This iconic dish was first created by farmers and fishermen who would cook their meals over an open fire. Traditionally, paella was a humble, rustic dish made using local, fresh ingredients such as rice, saffron, tomatoes, beans, and whatever protein was available, including chicken, rabbit, or seafood.

The name “paella” actually refers to the shallow, wide pan used to prepare the dish, which is also called a “paellera.” This pan allows for even cooking and helps achieve the prized socarrat— the crispy, caramelized layer of rice that forms at the bottom of the pan. Over the years, paella has evolved into a celebratory dish enjoyed by people around the world, with countless regional variations, including seafood paella, mixed paella, and, of course, chicken paella.

What Makes Chicken Paella Special?

Chicken Paella is special because of its combination of bold flavors, colorful ingredients, and satisfying texture. The star of the dish is, of course, the rice. The rice in paella is cooked in a flavorful broth infused with saffron, paprika, garlic, and other aromatic herbs. The use of saffron is key to its unique flavor and golden color, making it one of the most iconic features of the dish.

Another defining characteristic of Chicken Paella is the method of cooking. The chicken is typically browned first to develop a crispy, golden skin, and then it simmers with the rice, allowing the flavors to meld together perfectly. The vegetables in the dish, such as bell peppers, onions, and green beans, not only contribute to the flavor but also add a lovely pop of color, making the dish visually striking.

Tips for Perfecting Chicken Paella

While Chicken Paella may seem like an intricate dish, there are a few tips and tricks that can help you perfect it every time.

1. Use the Right Rice: The type of rice you use is crucial to achieving the correct texture. Paella rice, such as Bomba or Calasparra, is the best option because it has the ability to absorb a lot of liquid without becoming mushy. If you can’t find paella rice, you can substitute with Arborio or Carnaroli rice, which are often used for risotto.

2. Don’t Stir the Rice: One of the golden rules of making paella is to avoid stirring the rice once the liquid has been added. Stirring releases starch, which can make the rice sticky. To get the perfect texture, simply let the rice cook undisturbed, allowing it to form a crispy layer (socarrat) at the bottom of the pan.

3. Layering Flavors: The secret to an incredible Chicken Paella is building flavors at every stage of the cooking process. Start by browning the chicken to develop a rich, savory base. Then, sauté the vegetables and add spices like paprika, saffron, and garlic to infuse the rice with depth.

4. Use Quality Stock: The liquid you cook the rice in is crucial. Chicken stock, whether homemade or store-bought, provides a rich base that helps the rice absorb maximum flavor. Avoid using just water, as it will result in a bland dish.

5. Rest the Paella: Once the cooking is done, let your paella rest for about 5-10 minutes before serving. This allows the rice to finish cooking and lets the flavors settle. It also gives time for the crispy socarrat to form.

Variations of Chicken Paella

One of the great things about paella is its versatility. While the traditional recipe calls for chicken and vegetables, there are endless variations you can experiment with to make the dish your own.

1. Mixed Paella: A popular variation is mixed paella, where chicken and seafood are combined in one dish. Shrimp, mussels, clams, and squid are commonly added alongside the chicken, creating a harmonious blend of land and sea flavors.

2. Chorizo Paella: For an extra kick, try adding Spanish chorizo sausage to your paella. The smoky, spicy flavors of the sausage pair wonderfully with the chicken and rice, elevating the dish to a whole new level.

3. Vegetarian Paella: If you’re looking for a meat-free version, consider a vegetarian paella. This can be made by simply omitting the chicken and using more vegetables like asparagus, artichokes, and mushrooms. You can also add a variety of beans for protein.

4. Paella with Rabbit: In traditional Valencian paella, rabbit is often used as the main protein. If you’re feeling adventurous, you can substitute the chicken with rabbit for a truly authentic experience.

5. Paella with Saffron and Wine: While saffron is a key ingredient in paella, adding a splash of white wine can enhance the flavor. It gives the rice an additional layer of acidity, balancing out the richness of the chicken and saffron.

Serving Suggestions for Chicken Paella

Paella is a filling dish on its own, but if you’re looking to round out the meal, here are some ideas for complementary sides.

1. Cucumber Tomato Salad: A fresh and light salad made with crisp cucumbers, juicy tomatoes, and a tangy vinaigrette provides a refreshing contrast to the rich flavors of the paella.

2. Pan con Tomate: This traditional Spanish appetizer is made with toasted bread rubbed with garlic and ripe tomatoes, drizzled with olive oil, and sprinkled with salt. It’s the perfect accompaniment to the paella.

3. Gazpacho: If you’re serving paella on a warm day, consider starting the meal with a chilled bowl of gazpacho. This cold Spanish soup made from tomatoes, cucumbers, peppers, and garlic is light, refreshing, and packed with flavor.

4. Olives and Cheese: A simple dish of Spanish olives and manchego cheese is a great way to start your meal. These savory bites are ideal for snacking before diving into the main course.

5. Sangria: To drink, nothing pairs better with paella than a refreshing glass of sangria. The fruity, slightly sweet wine is the perfect way to complement the rich, savory flavors of the dish.

Conclusion

Chicken Paella is a dish that brings together bold flavors, fresh ingredients, and a beautiful presentation. Whether you’re cooking it for a special occasion or a weeknight family dinner, it’s a dish that’s sure to impress. With its rich history, endless variations, and simple cooking techniques, paella has earned its place as a beloved classic in Mediterranean cuisine.

By following a few key tips—like choosing the right rice, building flavors at every step, and letting the rice cook undisturbed—you can create a perfect paella every time. Don’t be afraid to experiment with different proteins, vegetables, and seasonings to make the dish your own. Serve it with fresh salads, crusty bread, or a glass of sangria, and you’ve got a meal that transports you straight to the heart of Spain.

With these tips and tricks in mind, you’re ready to make Chicken Paella your next culinary masterpiece. Happy cooking!