Recipes

Easy Spanish-Style Paella

Paella, Spain's most recognized rice dish, originated in Valencia where it developed as a practical way to combine local ingredients. This simplified version focuses on the essential elements: rice tinted golden with saffron and infused with paprika, both sweet and smoked varieties lending depth, and chicken and hard boiled to add protein. The rice develops its characteristic texture as it cooks undisturbed, allowing a light crust to form on the bottom.
Serves 4
Prep Time 10 min
Cook Time 40 min
Print Recipe

Ingredients

  • 4 hard boiled eggs, sliced or quartered
  • 3 tbsp (45 mL) olive oil, divided
  • 1 lb (0.5 kg) boneless skinless chicken breast, cut into 1/2-inch (1 cm) strips
  • ½ tsp (2.5 mL) each salt and pepper, divided
  • 1 onion, diced
  • 1 sweet bell pepper, diced
  • 3 cloves garlic, minced
  • 1 ¼ cups (315 mL) paella rice
  • 1 tbsp (15 mL) paprika
  • ½ tsp (2.5 mL) smoked paprika
  • Pinch saffron
  • 3 cups (750 mL) reduced-sodium chicken broth
  • 1 cup (250 mL) canned diced tomatoes
  • 2 bay leaves
  • ¾ cup (175 mL) frozen peas
  • 2 tbsp (30 mL) finely chopped fresh parsley

Instructions

  • Step 1

    Heat 1 tbsp (15 mL) oil in large skillet set over medium heat; cook chicken, and half of the salt and pepper for 5 to 8 minutes or until browned and cooked through. Remove from skillet; set aside.

  • Step 2

    Heat remaining oil in skillet; cook onion, sweet pepper and garlic for 3 to 5 minutes or until softened. Stir in rice, paprika, smoked paprika, saffron and remaining salt and pepper. Cook for 2 to 3 minutes or until rice is well coated.

  • Step 3

    Stir in broth, tomatoes and bay leaves; bring to boil, then reduce to simmer. Cook for 20 minutes. Stir in peas; cook for 5 to 10 minutes or until rice is tender and most of the liquid is absorbed. Remove and discard bay leaves.

  • Step 4

    Arrange chicken strips over paella. Cover and let stand for 5 minutes. Garnish with hard-cooked eggs and parsley.

Paperclip IconTips

• For a vegetarian dish, omit chicken and add extra sweet peppers. Substitute vegetable broth for chicken broth.

• For a party-style paella, add 1/2 lb (250 g) peeled and deveined shrimp. Cook shrimp along with the chicken in the last 2 minutes of cooking time.

• If you can’t find paella rice, substitute Arborio rice.

• Garnish with strips of store-bought roasted red peppers if desired.

Nutrition Facts

Per serving
Calories520
Fat18 g
Saturated Fat3 g
Trans Fat0 g
Carbohydrate50 g
Fibre5 g
Sugars6 g
Protein40 g
Sodium960 mg

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