Print

Flavorful Spanish Paella with Chicken, Saffron & Peas

spanish paella recipe - featured image
Print Recipe

A vibrant and authentic Spanish paella featuring juicy chicken thighs, saffron-infused rice, smoky paprika, and sweet peas. Ready in under 45 minutes, perfect for gatherings or cozy dinners.

Ingredients

Scale
  • 1.5 pounds bone-in, skin-on chicken thighs
  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 large red bell pepper, sliced
  • 1 teaspoon Spanish smoked paprika
  • 1/2 teaspoon saffron threads, soaked in 1/4 cup warm chicken broth for 10 minutes
  • 1 1/2 cups short-grain rice (Bomba or Arborio)
  • 4 cups low-sodium chicken broth
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste
  • Lemon wedges for serving

Instructions

  1. Place 1/2 teaspoon saffron threads in a small bowl, pour 1/4 cup warm chicken broth over them, and soak for 10 minutes.
  2. Pat chicken thighs dry and season generously with salt and pepper. Heat 3 tablespoons olive oil in a paella pan over medium-high heat. Sear chicken skin side down for 5 minutes until golden, then flip and brown the other side for 4 minutes. Remove and set aside.
  3. Lower heat to medium. Add chopped onion, garlic, and sliced red bell pepper to the pan. Cook, stirring occasionally, until softened and fragrant, about 5 minutes.
  4. Stir in 1 teaspoon smoked paprika, then add rice. Toss rice to coat evenly with oil and spices, cooking for 2 minutes to toast lightly.
  5. Pour in remaining chicken broth and saffron-infused broth. Stir gently to distribute, then nestle seared chicken thighs back into the pan, skin side up.
  6. Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 18-20 minutes without stirring to allow rice to cook evenly and form a crispy bottom crust (socarrat).
  7. Scatter frozen peas over the top during the last 5 minutes of cooking to heat through while keeping their bright color.
  8. Remove from heat, cover pan with a clean kitchen towel, and let rest for 5 minutes. Sprinkle chopped parsley on top and serve with lemon wedges.

Notes

Use bone-in, skin-on chicken thighs for juiciness and flavor. Soak saffron in warm broth to release color and aroma. Avoid stirring the rice once broth is added to develop the socarrat crust. If rice is undercooked after simmering, add a splash of broth or water, cover, and steam a few more minutes. Frozen peas should be added near the end to keep their bright color and texture. Substitute turmeric for saffron if needed, but flavor will differ. Naturally gluten-free if using gluten-free broth and rice.

Nutrition

Keywords: paella, Spanish paella, chicken paella, saffron rice, easy paella recipe, one-pan meal, Spanish cuisine, comfort food

Find it online: https://shimmersnack.com/flavorful-spanish-paella-recipe-with-chicken-saffron-and-peas-easy-steps/