ChillyGhostCocoaRoast

Spanish Chicken Paella Recipe

This is the paella I make most often when I want something bold, comforting, and manageable for a weeknight or casual weekend lunch. It keeps the flavors classic and balanced without relying on chorizo, letting the saffron, paprika, chicken, and peppers do the heavy lifting. Everything cooks in one pan, and once the rice goes in, the process is mostly hands-off.

This version works well on a standard stovetop using a wide skillet. It’s not trying to be hyper-traditional, just reliable and repeatable, with good flavor and clean execution.

spanish paella simmering in a paella pan

Ingredients:

  • 2 tablespoons lemon juice

  • 1 pinch saffron threads

  • 1 tablespoon olive oil

  • 1 pound boneless, skinless chicken thighs, cut into bite-size pieces

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 1 medium diced onion

  • ½ red bell pepper, diced

  • 3 cloves garlic, crushed

  • 1 large tomato, chopped (about 1 cup), or canned chopped tomatoes

  • 1 tablespoon smoked Spanish paprika

  • ½ teaspoon red pepper flakes or cayenne pepper

  • 2 cups medium-grain white rice, preferably bomba rice

  • 4 cups chicken broth (1 box)

  • ½ cup frozen peas or 1 can butter beans

  • ½ cup piquillo peppers, sliced into strips

  • 2 tablespoons fresh flat-leaf parsley, chopped

  • 1 lemon, sliced into wedges

Directions:

  1. In a small bowl, combine the lemon juice and saffron threads. Set aside and allow the saffron to bloom while you prepare the rest of the ingredients.

  2. Heat the olive oil in a large skillet, ideally a paella pan or 12-inch pan, over medium-high heat. Add the chicken pieces and season with salt and black pepper. Cook for 3–4 minutes, stirring occasionally, until lightly browned.

  3. Add the diced onion, red bell pepper, and crushed garlic. Sauté for 2–3 minutes, until the vegetables begin to soften and the garlic is fragrant.

  4. Add the chopped tomato, smoked paprika, red pepper flakes, and the saffron with its lemon juice. Stir to combine and cook for another 1–2 minutes, allowing the flavors to come together.

  5. Add the rice and chicken broth, stirring gently until the rice is evenly distributed and fully submerged in the liquid. Add the peas or butter beans and give one final stir.

  6. Bring the mixture to a boil, then reduce the heat to medium-low. Let the paella simmer uncovered for 25–30 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid stirring once the rice begins cooking. I usually put the lid on the pan when there is 10–15 minutes left to help retain some liquid. Just keep an eye on it.

  7. Arrange the piquillo pepper strips over the top of the paella. Remove the pan from the heat, cover, and let it rest for 10 minutes.

  8. Garnish with fresh parsley and serve with lemon wedges for squeezing over the top.

Notes:

  • Roasted red peppers can be substituted for piquillo peppers if needed.
  • Medium-grain Calrose rice can be used in place of bomba rice.
  • A traditional paella pan is not required. A wide, flat skillet works perfectly for this recipe.
  • If adding shrimp, gently press about ½ pound of raw, peeled shrimp into the rice at the same time as the piquillo peppers. Cover and rest as directed. The residual heat will cook the shrimp through.