How to make chicken paella | taste.com.au
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Paella is a traditional Spanish dish originating from Valencia, known for its vibrant flavors and colorful presentation.
Ingredients
- ●2 cups Bomba rice
- ●4 cups chicken broth
- ●1 lb chicken thighs, boneless and skinless, cut into pieces
- ●1/2 lb chorizo sausage, sliced
- ●1 medium onion, chopped
- ●4 cloves garlic, minced
- ●1 red bell pepper, chopped
- ●1 cup green peas
- ●1/2 tsp saffron threads
- ●1 tsp smoked paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp olive oil
- ●1 lemon, cut into wedges
- ●Fresh parsley, chopped for garnish
Instructions
- 1Heat olive oil in a large paella pan or skillet over medium heat.
- 2Add the chicken pieces and chorizo, cooking until browned on all sides. Remove and set aside.
- 3In the same pan, add the onion, garlic, and red bell pepper. Sauté until softened, about 5 minutes.
- 4Stir in the rice, saffron, smoked paprika, salt, and black pepper, cooking for another 2 minutes to toast the rice.
- 5Pour in the chicken broth and bring to a boil. Reduce heat to low and return the chicken and chorizo to the pan.
- 6Cover and simmer for about 20 minutes, or until the rice is tender and has absorbed the liquid.
- 7Add the green peas in the last 5 minutes of cooking, stirring gently to combine.
- 8Remove from heat and let it sit covered for 5 minutes before serving.
- 9Garnish with lemon wedges and chopped parsley before serving.
Equipment
paella panskilletmeasuring cupsmeasuring spoonsspatulaknifecutting board
🌶️🌶️🌶️Low
Ingredients
- ●2 cups short-grain rice
- ●4 cups chicken broth
- ●1 cup frozen peas
- ●1 red bell pepper, diced
- ●1 onion, chopped
- ●3 cloves garlic, minced
- ●1 tsp smoked paprika
- ●1/2 tsp saffron threads
- ●1/2 lb shrimp, peeled and deveined
- ●1/2 lb chicken breast, diced
- ●1/2 cup chorizo, sliced
- ●2 tbsp olive oil
- ●Salt to taste
- ●Black pepper to taste
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add the chopped onion and garlic, sauté until translucent.
- 3Stir in the diced chicken and chorizo, cooking until the chicken is browned.
- 4Add the diced red bell pepper and cook for another 2 minutes.
- 5Stir in the rice, smoked paprika, and saffron, mixing well to coat the rice with oil.
- 6Pour in the chicken broth and bring to a boil.
- 7Reduce heat to low, cover, and simmer for 15 minutes.
- 8Add the shrimp and peas, cover again, and cook for an additional 5-7 minutes until shrimp are cooked through and rice is tender.
- 9Season with salt and black pepper to taste.
- 10Remove from heat and let it sit for 5 minutes before serving.
Equipment
Large skilletLidMeasuring cupsMeasuring spoons
🌶️🌶️🌶️Low
pescatarian
Ingredients
- ●1 cup Arborio rice
- ●2 cups vegetable broth
- ●200g prawns, peeled and deveined
- ●1 cup pumpkin, diced
- ●1 onion, chopped
- ●2 cloves garlic, minced
- ●1 bell pepper, chopped
- ●1 tsp smoked paprika
- ●1/2 tsp saffron threads
- ●1/2 cup peas
- ●2 tbsp olive oil
- ●Salt to taste
- ●Black pepper to taste
- ●Fresh parsley for garnish
Instructions
- 1Heat olive oil in a large pan over medium heat.
- 2Add chopped onion and garlic, sauté until translucent.
- 3Stir in the diced pumpkin and bell pepper, cooking for about 5 minutes.
- 4Add the Arborio rice and smoked paprika, stirring to coat the rice in the oil.
- 5Pour in the vegetable broth and add saffron threads, bring to a simmer.
- 6Reduce heat to low, cover, and cook for about 15 minutes, stirring occasionally.
- 7Add the prawns and peas, cover again, and cook for an additional 5-7 minutes until prawns are cooked through.
- 8Season with salt and black pepper to taste.
- 9Remove from heat and let it sit for 5 minutes before serving.
- 10Garnish with fresh parsley before serving.
Equipment
Large panLidMeasuring cupsMeasuring spoons
Ingredients
- ●2 cups Bomba rice
- ●4 cups chicken broth
- ●1 lb chicken thighs, boneless and skinless, cut into pieces
- ●1/2 lb chorizo sausage, sliced
- ●1 medium onion, chopped
- ●4 cloves garlic, minced
- ●1 red bell pepper, chopped
- ●1 cup green peas
- ●1 tsp smoked paprika
- ●1/2 tsp saffron threads
- ●1/4 cup olive oil
- ●Salt to taste
- ●Black pepper to taste
- ●Lemon wedges for serving
Instructions
- 1Heat olive oil in a large paella pan or skillet over medium heat.
- 2Add the chicken pieces and chorizo slices, cooking until browned on all sides. Remove and set aside.
- 3In the same pan, add the chopped onion, garlic, and red bell pepper. Sauté until the onion is translucent.
- 4Stir in the smoked paprika and saffron, cooking for another minute to release the flavors.
- 5Add the rice to the pan, stirring to coat it with the oil and spices for about 2 minutes.
- 6Pour in the chicken broth and bring to a boil. Season with salt and black pepper.
- 7Reduce heat to low and return the chicken and chorizo to the pan. Cover and simmer for about 20 minutes, or until the rice is cooked and has absorbed the liquid.
- 8Stir in the green peas and cook for an additional 5 minutes, covered.
- 9Remove from heat and let it rest for 5 minutes before serving.
- 10Serve with lemon wedges on the side.
Equipment
Paella pan or large skilletWooden spoonMeasuring cupsMeasuring spoons
🌶️🌶️🌶️Low
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