Easy Chicken Paella

Traditional Spanish chicken paella with tender chicken thighs, smoky paprika, saffron, and a mix of vegetables. This easy paella recipe features perfectly cooked rice with a crisp bottom layer and flavorful chicken, making it ideal for family dinners, gatherings, or weeknight meals.

Ingredients

Main Ingredients

• 2 tbsp extra virgin olive oil
• 4 bone-in, skin-on chicken thighs
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 onion, finely diced
• 1 red bell pepper, thinly sliced
• ½ lb (230 g) Romano beans or green beans, trimmed and cut into 1-inch pieces
• 4 garlic cloves, thinly sliced
• 1 cup canned crushed tomatoes
• 1 tsp smoked paprika
• ¼ tsp saffron threads
• 1 ½ cups paella rice (bomba, Calasparra, carnaroli, or arborio)
• 3 cups chicken stock
• 1 bay leaf
• 1 rosemary sprig
• ½ cup artichoke hearts, halved or quartered

For Serving

• 3 tbsp flat-leaf parsley, minced
• Lemon wedges

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Instructions

Brown the Chicken

1. Heat olive oil in a large paella pan or heavy-bottomed pan over medium heat.
2. Season chicken generously with salt and pepper.
3. Place chicken skin side down and cook undisturbed until golden brown, about 8 minutes.
4. Flip and brown the other side for 3 minutes. Remove chicken and set aside.

Cook the Vegetables

1. Add diced onion and cook, stirring occasionally, until softened, about 5 minutes.
2. Add red bell pepper and cook until slightly browned, about 5 minutes.
3. Stir in green beans for 5 minutes, then add garlic and cook until fragrant, about 1 minute.

Add Tomato and Spices

1. Stir in crushed tomatoes, paprika, and ¾ tsp salt.
2. Crumble saffron threads between your fingers and add to the pan.
3. Cook until tomato reduces and pan is nearly dry, about 2 minutes.

Flavor the Rice

1. Add rice and cook, stirring, for 1–2 minutes to coat with vegetables and tomato.
2. Evenly distribute rice and vegetables in the pan. Nestle chicken on top, skin side up, along with any juices.

Cook the Rice

1. Pour in chicken stock and add bay leaf.
2. Bring to a simmer, then reduce heat to low. Do not stir from this point.
3. Cook 10 minutes, adjusting heat as needed to maintain a gentle simmer.

Finish the Rice

1. Add rosemary sprig and continue cooking until stock is absorbed and rice is tender, about 10–15 minutes.
2. If rice is still firm, add ½ cup additional stock and cook until absorbed.

Rest and Add Artichokes

1. Remove pan from heat and gently stir in artichoke hearts. Let paella rest uncovered for 5 minutes.

Garnish and Serve

1. Remove bay leaf and rosemary sprig.
2. Sprinkle with parsley and serve with lemon wedges.
3. Scoop up the crispy rice layer from the bottom if present—it’s a signature part of paella.

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Why You’ll Love This Recipe

• Classic Spanish flavors with minimal effort.
• Crispy rice and tender chicken make each bite satisfying.
• Perfect for family dinners or entertaining guests.

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Tips

• Do not stir rice after adding stock to allow a crust (socarrat) to form.
• Use a heavy-bottomed pan for even heat distribution.
• Toast saffron threads briefly in warm stock to enhance aroma.

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Variations and Substitutions

• Protein: Substitute chicken with seafood like shrimp or mussels for a seafood paella.
• Vegetables: Add peas, artichokes, or roasted red peppers.
• Rice: Arborio or carnaroli rice can be used if paella rice is unavailable.

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FAQs

Can I make this paella ahead of time?
Yes, but paella is best served fresh to preserve texture, especially the crispy rice layer.

Can I use boneless chicken?
Yes, but bone-in chicken adds more flavor during cooking.

Is saffron necessary?
Saffron provides authentic flavor and color, but you can substitute a pinch of turmeric in a pinch.

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Serving

• Serve directly from the pan with lemon wedges.
• Pair with a light salad or roasted vegetables for a complete meal.
• Garnish with fresh parsley for extra color and freshness.

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Suggestions

• Add a drizzle of extra virgin olive oil before serving for richness.
• Use leftover paella in fried rice or as a filling for stuffed peppers.
• For a smoky flavor, grill chicken before adding to the paella.