Best Paella Recipe

Name: Best Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 piece Chicken, whole or 6 thighs deboned; 1/4 cup olive oil; 3 pieces Chorizo, spanish, thickly cut; 1 pinch salt and pepper; 1 onion, diced; 4 cloves garlic, crushed; 1 bunch parsley , flat leaves, chopped; 1 can tomatoes, 16 oz. fire roasted diced; 2 cups rice, spanish short grain; 6 cups chicken broth; 1 head red bell pepper, roasted, seeded and peeled; 1/4 pound green beans; 1 pinch saffron, pinch; 1/2 cup green peas frozen, thawed; 1 dash Dry rub for Chicken: 1 Tbsp Smoked Paprika, 2 tsp oregano, salt and pepper

Servings: persons

1 piece Chicken, whole or 6 thighs deboned
1/4 cup olive oil
3 pieces Chorizo, spanish, thickly cut
1 pinch salt and pepper
1 onion, diced
4 cloves garlic, crushed
1 bunch parsley , flat leaves, chopped
1 can tomatoes, 16 oz. fire roasted diced
2 cups rice, spanish short grain
6 cups chicken broth
1 head red bell pepper, roasted, seeded and peeled
1/4 pound green beans
1 pinch saffron, pinch
1/2 cup green peas frozen, thawed
1 dash Dry rub for Chicken: 1 Tbsp Smoked Paprika, 2 tsp oregano, salt and pepper

1
Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
2
Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs.
3
Remove from pan and reserve. In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat.
4
Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid
5
Add chicken, chorizo, clams, bell peppers and peas tucking them into the rice
6
Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan add the shrimp.
7
When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
8
. Cook's note: The ideal paella has a toasted rice bottom called socarrat. Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

1286

kcal

Calories

Fat

101

Carbs

140

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 piece Chicken, whole or 6 thighs deboned, 1/4 cup olive oil, 3 pieces Chorizo, spanish, thickly cut, 1 pinch salt and pepper, and more.

Yes, Best Paella falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Best Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions