Spanish Chicken Paella

Ingredients

• 6 chicken thighs
• 2 cups paella rice (or short-grain)
• 1 onion, chopped
• 1 red pepper, sliced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• A pinch of saffron in 2 tbsp warm water
• 1 can chopped tomatoes
• 1 litre warm chicken stock
• Handful frozen peas
• Olive oil, salt, pepper, lemon wedges

Instructions

1. Brown the chicken in olive oil in a wide pan, then set aside.
2. Cook the onion and pepper until soft, then add the garlic and paprika.
3. Stir in the tomatoes and reduce for 5 minutes.
4. Add the rice and stir to coat in the oil and flavours.
5. Pour in the warm stock and saffron water; return the chicken.
6. Simmer without stirring for 18-20 minutes until the rice is just tender.
7. Scatter the peas on top and rest for 5 minutes off the heat.
8. Serve with lemon wedges.

Serving suggestions

• Serve straight from the pan with lemon wedges.

Storage & reheating

Keeps 2 days; reheat in a hot pan with a splash of water.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions