Simple Spanish Paella with Chicken and Roasted Red Peppers
This is a traditional Valenciana paella made in a simple modern way. Started on the stove top and finished in the oven. It's a breeze to make and as long as you have a few good quality ingredients, you can't go wrong.
Course Main Dishes
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
Author Diana Bauman
2cupsshort grain white riceSpanish Calasparro or Italian Arborio
4cupschicken brothpreferably homemade
1wholechickencut into sections
2clovesgarlicpressed or diced
1Roasted red peppersliced, to garnish on top
Extra virgin olive oilto drizzle on top
Preheat your oven to 400°F.
In a large skillet (cast iron will do here), heat a drizzle of extra virgin olive oil and brown the chicken on both sides. 6-8 minutes per side. Set aside.
While the chicken is frying, bring the chicken broth to a simmer and add the saffron. This will release the colour of the saffron to the stock. Keep it at a simmer until ready to pour over the rice.
The Sofrito - Every paella starts with a "sofrito", which is a saute of peppers, onions and garlic fried in a tomato sauce.
In a paella or stainless steel pan, heat 2 tablespoons extra virgin olive oil. Add the onion and saute for about 3 minutes. Add the green peppers and garlic and saute for an additional 2 minutes. Add the tomato and simmer until the juices have reduced.
Add the rice and saute for an additional 4-5 minutes.
Add one cup of broth at a time, stirring to mix and distribute the ingredients evenly. Add enough broth to cover the rice by 1/4".
Bring to a boil, add salt and pepper to taste and again make sure to distribute the rice evenly in the pan. That's it... Do NOT stir the rice again.
Place the chicken on top of the rice and add the roasted red peppers as well.
Bake in the oven for 20 - 25 minutes or until the rice has absorbed the broth.
Remove the pan from the oven and allow to rest for a few minutes.
The paella can be served directly from the pan.
Do NOT skimp on these 4 ingredients:
Short grain rice
Pastured free-range chicken
Good quality chicken broth - preferably homemade
Saffron - for colour. if you don't have it, then skip it!
It's essential to have all of your ingredients prepped ahead of time. This will ensure a quick and easy meal.Since many don't have a paella pan, you can make this in a shallow stainless steel pan. Avoid using cast iron as it retains too much heat.