Classic Spanish Paella
A traditional Spanish dish from the Valencia region, made with saffron-infused rice, savory chicken, and succulent vegetables.
Ingredients
- ●1 cup Spanish riceuncooked
- ●1 pound Boneless, skinless chicken breastcut into 1-inch pieces
- ●2 Juicy peppersany color, sliced
- ●1 large Deliciously sweet onionschopped
- ●1 teaspoon Smoked paprika
- ●3 cloves Garlicminced
- ●2 cups Chicken broth
- ●2 tablespoons Olive oil
- ●1 teaspoon Salt
- ●1/2 teaspoon Saffron threads
Instructions
- 1
Heat the olive oil in a large paella pan or skillet over medium-high heat.
- 2
Add the chicken and cook until browned, about 5 minutes. Remove from the pan and set aside.
- 3
Add the sliced peppers and chopped onions to the pan and cook until the vegetables are tender, about 5 minutes.
- 4
Add the garlic, smoked paprika, and saffron threads to the pan and cook for 1 minute.
- 5
Add the chicken broth to the pan and bring to a boil.
- 6
Add the uncooked rice to the pan and stir to combine with the broth.
- 7
Return the chicken to the pan and stir to combine with the rice.
- 8
Reduce the heat to low and simmer, covered, for 20-25 minutes or until the rice is tender and the liquid has been absorbed.
- 9
Remove from heat and let rest for 5 minutes before serving.
- 10
Serve hot, garnished with lemon wedges if desired.