Spanish Chicken Paella
2 halves, boneless and skinless chicken breasts
1 cup tomato sauce
1/2 cup, pitted olives
1 cup, Arborio or Bomba rice rice
1, diced bell peppers
1/2 cup, fresh or frozen peas
1/2 teaspoon, dissolved in 1/4 cup warm water saffron
1 teaspoon paprika
1, finely chopped onion
3 cloves, minced garlic
2 cups, low-sodium chicken broth
Dice the chicken breasts into bite-sized pieces. Chop the onion, bell pepper, and garlic. Dissolve saffron in warm water.
In a large paella pan or skillet, heat some olive oil over medium-high heat. Add the chicken pieces and cook until browned, then remove from the pan and set aside.
In the same pan, add a bit more olive oil if needed. Saute the onion, bell pepper, and garlic until softened and fragrant.
Stir in the rice and paprika, coating the grains with the oil and spices. Cook for 1-2 minutes until slightly toasted.
Pour in the chicken broth, dissolved saffron, and tomato sauce. Bring to a simmer, then reduce heat to low, cover, and cook for about 15 minutes.
Stir in the cooked chicken, peas, and olives. Cover and continue cooking for another 10-15 minutes until the rice is tender and the liquid is absorbed.
Remove the pan from heat, cover with a clean kitchen towel, and let the paella rest for 5-10 minutes before serving.
Garnish the paella with fresh parsley and lemon wedges. Serve hot directly from the pan, family-style, and enjoy the vibrant flavors of this Spanish classic!
For a seafood twist, you can substitute the chicken with shrimp, mussels, and clams to create a Seafood Paella. Additionally, for a vegetarian option, you can omit the chicken and add more vegetables like artichokes, asparagus, and mushrooms.
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495
60g
30g
15g
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