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Spanish Paella

A traditional Spanish paella featuring saffron-infused rice with chicken, chorizo, and vegetables, cooked to perfection in a wide, shallow pan.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 2 cup short-grain paella rice (such as Bomba or Calasparra)
  • 4 cup chicken broth
  • 1 pinch saffron threads
  • 1 lb chicken thighs, cut into bite-sized pieces
  • 6 oz Spanish chorizo, sliced
  • 1 large onion, finely chopped
  • 4 clove garlic, minced
  • 1 large red bell pepper, diced
  • 1 cup green beans, trimmed and cut into 2-inch pieces
  • 1 large tomato, grated or finely chopped
  • 0.25 cup extra-virgin olive oil
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 whole lemon, cut into wedges (for serving)
  • Fresh parsley, chopped (for garnish)

Instructions
 

Preparation Steps

  • Heat the olive oil in a large paella pan or wide, shallow skillet over medium-high heat. Season the chicken pieces with salt and pepper, then brown them on all sides. Remove and set aside.
  • In the same pan, add the sliced chorizo and cook until it releases its oils and begins to crisp. Remove and set aside with the chicken.
  • Reduce heat to medium. Add the onion and cook until softened, about 5 minutes. Add the garlic and red bell pepper, cooking for another 3 minutes.
  • Stir in the grated tomato and smoked paprika. Cook for 2–3 minutes until the mixture thickens slightly.
  • Add the green beans and stir to combine. Return the chicken and chorizo to the pan.
  • Pour in the chicken broth and bring to a simmer. Stir in the saffron threads. Season with salt and pepper to taste.
  • Sprinkle the rice evenly over the mixture. Do not stir after this point. Simmer gently for 15–20 minutes, or until the rice is tender and the liquid is absorbed.
  • Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes.
  • Garnish with chopped parsley and serve with lemon wedges.

Notes

For best results, use a traditional paella pan to achieve the characteristic socarrat (crispy bottom layer of rice). Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.