Classic Chicken Paella

Classic Chicken Paella is a traditional Spanish rice dish cooked slowly in a wide pan so the rice absorbs rich chicken stock and spices. The stock is added one ladle at a time, which allows each grain of rice to soak up flavour and cook evenly. Tender chicken, sweet onions, fragrant saffron, and artichoke hearts create a deeply comforting and colourful dish.

Prep Time 20

Cook Time 40

Total Time 1

Servings Portions

Ingredients

500 g chicken thighs boneless cut into bite-size pieces
300 g paella rice
1 litre chicken stock
1 medium onion finely chopped
3 cloves garlic finely chopped
1 medium red bell pepper sliced optional
120 g artichoke hearts jarred or tinned drained and halved
200 g chopped tomatoes
1 tsp smoked paprika
½ tsp sweet paprika
1 pinch saffron
3 tbsp olive oil
salt
freshly ground black pepper
2 tbsp chopped fresh parsley
1 large lemon wedges for serving

Instructions

Warm the chicken stock gently in a saucepan and keep it hot during cooking.
1 litre chicken stock
Heat the olive oil in a large paella pan over medium heat. Add the chicken pieces and season with salt and pepper.
500 g chicken thighs, 3 tbsp olive oil, salt, freshly ground black pepper
Cook the chicken until lightly browned on all sides. This usually takes about 6–8 minutes. Remove the chicken and set it aside.
Add the chopped onion to the same pan. Cook for about 5 minutes until soft and slightly golden.
1 medium onion
Stir in the garlic and sliced red pepper if using. Cook for another 2 minutes until fragrant.
3 cloves garlic, 1 medium red bell pepper
Add the chopped tomatoes and cook for 3–4 minutes. The mixture should thicken slightly.
200 g chopped tomatoes
Sprinkle in the smoked paprika, sweet paprika and saffron. Stir well so the spices coat the vegetables.
1 tsp smoked paprika, ½ tsp sweet paprika, 1 pinch saffron
Add the rice to the pan and stir for about 1 minute. The grains should become lightly coated in the flavourful mixture.
300 g paella rice
Return the browned chicken to the pan and spread everything evenly.
Add the first ladle of hot stock. Stir gently and allow the rice to absorb the liquid.
1 litre chicken stock
Continue adding stock one ladle at a time. Wait until the previous ladle has mostly absorbed before adding more.
After about 15 minutes, stir in the artichoke hearts.
120 g artichoke hearts
Keep adding stock slowly until the rice becomes tender. This usually takes about 20 minutes in total.
Once most of the stock has absorbed, stop stirring. Allow the rice to cook undisturbed for 3–5 minutes so a light crust forms on the bottom of the pan.
Remove the pan from the heat and rest for 5 minutes.
Sprinkle with fresh parsley and serve with lemon wedges.
2 tbsp chopped fresh parsley, 1 large lemon

Equipment

Notes

Serving Suggestion:

Serve the paella straight from the pan with crusty bread, a crisp green salad, or simple olives on the side. A chilled glass of Spanish white wine or a light rosé pairs beautifully with the rich flavours of the dish.

Nutrition