Chicken and Saffron Paella (Paella de Pollo y Azafrán)

Paella de Pollo y Azafrán, or Chicken and Saffron Paella, is a traditional dish from the Castilian-Leonese cuisine. This flavorful and colorful rice dish is a perfect representation of the rich culinary heritage of the region.

Gluten Free Dairy Free Main Course Castilian-Leonese Spanish Cuisine One Pot Meal Rice Dish
Chicken and Saffron Paella (Paella de Pollo y Azafrán)

Ingredients

  • 2 tablespoons olive oil
  • 4 chicken thighs, bone-in and skin-on
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, sliced
  • 1 cup Arborio rice
  • 1/2 teaspoon saffron threads
  • 1 teaspoon smoked paprika
  • 2 cups chicken broth
  • 1 cup frozen peas
  • Lemon wedges, for serving
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a paella pan or large skillet over medium-high heat.
  2. Season the chicken thighs with salt and pepper, then sear them in the hot oil until golden brown on both sides. Remove and set aside.
  3. In the same pan, sauté the onion, garlic, and red bell pepper until softened.
  4. Add the Arborio rice, saffron, and smoked paprika, stirring to coat the rice with the oil and spices.
  5. Pour in the chicken broth and bring to a simmer. Nestle the seared chicken thighs into the rice mixture.
  6. Cover and cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
  7. Scatter the frozen peas over the paella and let them warm through for a few minutes.
  8. Remove from heat and let the paella rest for 5 minutes before serving.
  9. Garnish with chopped parsley and serve with lemon wedges.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
20g
Fat
10g

Supplies

Paella pan or large skillet Cooking spoon Chef's knife Cutting board

Tools

Lemon squeezer Measuring cups and spoons

Serving suggestions

Serve the Paella de Pollo y Azafrán with a side of crusty bread and a simple green salad for a complete meal.

Tips & tricks

For the best flavor, use high-quality saffron threads and Spanish olive oil in this recipe.

Cost

$15