Chicken Paella

4-6
Servings
20m
Prep Time
55m
Cook Time
1h 15m
Ready In


"A twist on the classic paella, with lots of spring herbs. Spanish rice is rounded and short; it absorbs liquid very well, and it stays relatively firm during cooking. Those qualities make it ideal for paella, where the rice grains absorb flavor from the liquid; the rice should be dry and separate when done, not creamy like risotto. The most appreciated variety of Spanish rice is bomba, which can be ordered by mail in the U.S., but you’ll also have success with the widely available medium-grain rice sold by Goya. Arborio is an acceptable substitute; long-grain rices, however, are not"

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (874.1 g)
  • Calories 982.4
  • Total Fat - 34.4 g
  • Saturated Fat - 7.6 g
  • Cholesterol - 183 mg
  • Sodium - 889.2 mg
  • Total Carbohydrate - 120.8 g
  • Dietary Fiber - 7.3 g
  • Sugars - 14 g
  • Protein - 47.1 g
  • Calcium - 103.7 mg
  • Iron - 4.4 mg
  • Vitamin C - 67.5 mg
  • Thiamin - 0.4 mg

Step 1

Heat oven to 180C. Season the chicken thighs well and then dust all over with the flour. Heat 1 tbsp of the oil in a paella pan or large, deep frying pan. Fry the thighs until golden brown all over, then transfer to a shallow a plate and reserve.

Step 2

Add the remaining oil, onions and garlic, and fry very gently until soft, about 10-15 mins. Stir in the rice, paprika, saffron and lemon zest, then add the stock, the chicken and simmer, stirring occasionally, for about 20 mins on a medium heat until the rice is nearly cooked.

Step 3

Add the peas, and juice of 1 lemon and keep cooking until the rice is just cooked through, along with the veg. Stir through the herbs and as much of the remaining lemon juice as it needs. Correct the seasoning, turn of the heat and cover for 5 mins to let everything settle before serving.

Tips & Variations


No special items needed.

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