Spanish Chicken Paella
Welcome to my culinary haven, where I'm thrilled to share the secrets of a remarkable Spanish Chicken Paella recipe. Join me on this flavorful journey as we unlock the vibrant tastes of Spain and indulge in a dish that will transport you straight to the Mediterranean coast.
Equipment
- 1 mixing bowl
- 1 medium saucepan or skillet
Ingredients
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 3 tablespoons chopped flat-leaf parsley
- 1 teaspoon grated lemon rind
- 1⁄2 teaspoon saffron threads, crushed
- 1 teaspoon black pepper
- 1 1⁄2 teaspoons salt
- 8 ounce skin-on, bone-in chicken thighs
- 11⁄2 cups chopped yellow onion
- 1⁄3 cup dry white wine
- 3 cups unsalted chicken stock
- 2 cups frozen green peas
- 1 1⁄2 cups uncooked Bomba rice
- 5 cloves garlic, minced
- 1 red bell pepper, torn into pieces
- Lemon wedges
Instructions
- Add the lemon rind, lemon juice, and saffron to a mixing bowl. Mix well.
- Season the chicken thighs with 3⁄4 teaspoon salt and pepper to taste.
- Heat the olive oil over medium heat in a medium saucepan or skillet.
- Add 4 of the chicken thighs and stir-cook for 8–10 minutes until evenly brown. Set aside and repeat with the remaining thighs.
- Add the onion, garlic, and thyme to the pan and stir-cook for 3–4 minutes until softened.
- Mix in the rice and cook for 2 minutes.
- Add the wine and stir-cook for 2 minutes until reduced to half.
- Mix in the stock, lemon mixture, and remaining 3⁄4 teaspoon salt. Mix in the chicken thighs.
- Reduce heat to low, cover, and simmer for about 18–20 minutes, stirring occasionally.
- Mix in the red pepper and peas; cook for 5 minutes until rice is brown.
- Serve with lemon wedges and parsley on top.
Video
Notes
Remember, the key to a delicious Spanish Chicken Paella lies in the quality of your ingredients. Opt for saffron threads instead of powder, use high-quality rice like Arborio or Bomba for its ability to absorb flavors, and source the freshest chicken and vegetables possible. Your taste buds will thank you