Save to Pinterest A vibrant flavorful paella celebrating Valencias culinary heritage featuring tender chicken artichokes and classic Spanish rice—all on a budget.
I first experimented with this paella recipe to bring a taste of Valencia into my kitchen and was delighted by the balance of flavors and ease of preparation.
Ingredients
- Proteins: 500 g (1.1 lb) bone-in skin-on chicken thighs cut into pieces
- Vegetables: 1 medium onion finely chopped 3 cloves garlic minced 1 red bell pepper sliced 200 g (7 oz) frozen or canned artichoke hearts quartered 200 g (7 oz) ripe tomatoes grated or finely chopped 100 g (3.5 oz) green beans trimmed and cut into 2-inch pieces
- Rice & Broth: 300 g (1½ cups) short-grain rice (e.g. Bomba or Arborio) 800 ml (3⅓ cups) chicken broth
- Spices & Seasonings: 1 tsp smoked paprika ½ tsp saffron threads (or 1 tsp turmeric for budget option) 1 tsp salt or to taste ½ tsp freshly ground black pepper
- Oils & Extras: 3 tbsp olive oil Lemon wedges for serving Fresh parsley chopped (optional)
Instructions
- Step 1:
- Heat the olive oil in a large paella pan or wide skillet over medium heat.
- Step 2:
- Add the chicken pieces and brown on all sides about 6 8 minutes Remove and set aside.
- Step 3:
- In the same pan sauté the onion and red bell pepper for 3 4 minutes until softened.
- Step 4:
- Stir in the garlic green beans and artichoke hearts cook for 2 minutes.
- Step 5:
- Add the grated tomatoes and smoked paprika cook until the tomato moisture evaporates about 4 minutes.
- Step 6:
- Return the chicken to the pan Sprinkle in the saffron (or turmeric) salt and pepper.
- Step 7:
- Add the rice stirring to coat grains in the tomato mixture.
- Step 8:
- Pour in the chicken broth spreading the rice evenly Bring to a gentle boil then reduce to medium-low heat.
- Step 9:
- Simmer uncovered without stirring for 18 20 minutes until rice is almost tender and liquid is mostly absorbed.
- Step 10:
- Increase heat for the last 2 3 minutes to create a crispy bottom (socarrat) watching carefully to avoid burning.
- Step 11:
- Remove from heat cover loosely with foil and let rest for 5 minutes.
- Step 12:
- Garnish with lemon wedges and fresh parsley before serving.
Save to Pinterest This recipe always brings my family together especially when enjoyed with a glass of crisp Spanish white wine.
Required Tools
Large paella pan or wide skillet Sharp knife Cutting board Ladle or large spoon Grater (for tomatoes)
Allergen Information
Contains None of the major allergens If using store-bought broth check for gluten or other allergens
Nutritional Information
Calories 540 Total Fat 19 g Carbohydrates 59 g Protein 31 g per serving
Save to Pinterest This authentic paella delivers comforting flavors with a touch of tradition perfect for any gathering.
Recipe FAQs
- → What type of rice is best for this dish?
Short-grain rice varieties like Bomba or Arborio are ideal as they absorb flavors well and maintain a firm texture.
- → Can I substitute saffron if unavailable?
Yes, turmeric is a budget-friendly alternative that provides color and a mild earthy flavor.
- → How is the crispy bottom layer achieved?
Increasing the heat near the end of cooking helps develop the prized crispy socarrat without burning.
- → Is it necessary to use bone-in chicken thighs?
Bone-in pieces add depth to the flavor, but boneless can be used if preferred for easier eating.
- → What garnishes enhance this dish?
Lemon wedges and fresh parsley brighten flavors and add freshness just before serving.
- → Can other proteins replace chicken?
Rabbit is a traditional alternative that pairs well with the dish's Mediterranean profile.