Spanish · Dinner

Chicken Paella Recipe with Vegetables

This chicken paella recipe is a home version of the rice dish from Valencia: chicken browned in olive oil, a sofrito of tomato and peppers, saffron and paprika, then short-grain rice cooked undisturbed in stock until each grain is separate and the base turns crisp.

Use the widest pan you have; a shallow layer of rice is the key.

Serves

4

Prep

15 min

Cook

40 min

Per serving

530 kcal

Ingredients

  • 450 g boneless chicken thighs, in chunks
  • 2 tbsp olive oil
  • 1 red pepper, sliced
  • 150 g green beans, cut short
  • 3 garlic cloves, chopped
  • 1 large tomato, grated
  • 1 tsp sweet or smoked paprika
  • A good pinch of saffron
  • 300 g bomba or other short-grain rice
  • 1 litre hot chicken stock
  • 100 g frozen peas
  • Lemon wedges to serve
  • Salt

Method

  1. 1Steep the saffron in a few spoons of the hot stock.
  2. 2Heat the oil in a paella pan or large frying pan, season the chicken and brown it well, 6–8 minutes. Add the pepper and green beans and cook for 4 minutes.
  3. 3Add the garlic, then the tomato, and cook until it darkens into a sofrito, about 5 minutes. Stir in the paprika.
  4. 4Add the stock and saffron, season (it should taste a little salty), bring to the boil and scatter the rice evenly. Shake the pan to level it, and don't stir again.
  5. 5Cook on medium-high for 10 minutes, then scatter the peas on top and cook on low for 8–10 minutes until the rice has absorbed the liquid.
  6. 6Turn the heat up for 1–2 minutes to toast the base (the socarrat) until you hear it crackle, then rest for 5 minutes under a towel. Serve with lemon.

Chicken paella recipe: nutrition per serving

Calories

530 kcal

Protein

32 g · 24%

Carbs

71 g · 54%

Fat

13 g · 22%

One of 4 servings. Estimated from the ingredient weights above and per-100 g values in USDA FoodData Central (SR Legacy); brands and cooking change the real numbers.

Tips

  • Bomba rice absorbs a lot of stock without going mushy; risotto rice turns creamy instead.
  • If your pan is smaller than the burner, move it around so the edges cook too.

Swaps and variations

  • Seafood: add prawns and mussels for the last 8 minutes instead of chicken.
  • Vegetarian: use artichoke hearts, chickpeas and vegetable stock.

Storage

Keeps 2 days in the fridge. Cool leftover rice quickly and reheat it until piping hot.

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Frequently Asked Questions

Stirring releases starch and makes the rice creamy, like risotto. Leaving it alone keeps the grains separate and lets the crisp base form.

Sources: USDA FoodData Central records used