Chicken Paella Recipe

This week we are harvesting the last of our sugar snap and snow peas so I decided to make paella. Homegrown peas are so delicious I am going to plant another batch in August!

Serve paella with quartered lemons. The Salvadoran in me is tempted to add green olives and turn my paella into an Aroz A La Valenciana!

In 2018, I visited the Andalucía region of Spain and sampled so many pellas, Restaurante La Alborada made my favorite paella. Restaurante La Alborada’s owner was very friendly and accommodating, as a young woman she won the prize for best paella.

Best paella was from Restaurante La Alborada

The key to a delicious paella is a homemade chicken stock. I make mine and freeze it for use in so many of my favorite recipes:Peruvian Aji de Gallina, Rice Pilaf, Vinegar Chicken, Chow Mein, Enchiladas and so much more! 

Paella is traditionally made using a short and starchy bomba rice, but I prefer making paella from Cal Rose.

Buen provecho! 

Laura

Chicken Paella Recipe

Serves 4

Ingredients 

• 4 chicken thighs
• 3 Tbs olive oil
• 2 cups rice (Cal Rose/ Bomba)
• 1 Red or Green Bell Pepper, chopped
• 3 Roma tomatoes, grated
• 1 medium white onion, diced
• 3 garlic cloves, diced
• 1 tsp smoked paprika 
• 2 sprigs fresh rosemary 
• 1/4 - 1/2 tsp saffron
• 1 1/2 tsp sea salt
• 1/2 pound fresh peas 
• 1/2 pound fresh snow peas
• 1 lemon, quartered
• 3 cups chicken broth
• 4 Tbs dry white wine

Make It

1. Dissolve saffron in chicken broth, set aside
2. Heat Enameled cast Iron skillet for 3 minutes over medium heat.
3. Dry chicken thighs with paper towel, season with1/4 tsp salt and pepper;
4. Add oil to pan
5. Add Chicken, skin side down, season with 1/4 tsp salt and pepper cook for 15 minutes until browned;
6. Flip chicken and cook for more healthy 10 minutes, scoot chicken to the edges of the pan, clearing the middle;
7. Add in bell pepper, sauté for 3 minutes;
8. Add onion, garlic, paprika and sauté for 3 minutes;
9. Add 2 cups rice, saute for 2 minutes;
10. Add tomatoes and cook until liquid is absorbed;
11. add wine and cook it down for 2 minutes;
12. Add chicken broth, saffron, rosemary and salt, bring to a boil;
13. Reduce heat to low, add peas to the top of the rice, cover pan and cook covered for 20 minutes;
14. Turn off heat, keep lid on for another 10 minutef FF doesn’t 
15. Uncover and fluff rice with fork.

Chicken is cooked when meat thermometer reads 165’F and the rice is done when the liquid is absorbed and the bottom of pan develops a delicious golden crust.

Andalucía, Spain, November 2018

Estepona Market

I made this paella with spices purchased at Estepona’s weekly market, however you can find quality saffron at Trader Joe’s along with smoked paprika and garden fresh rosemary. 

Granada

 

Alhambra Palace in Granada, Spain.

Ronda 

 

Cordoba

Jerez de La Frontera

Seville

Ayo’s

Eric Eating paella at Ayo’s.