If you're never made paella before, here's how with this EASY recipe ready in 45 minutes!! Juicy chicken and tender rice with onions, peppers, tomatoes, and more! So much FLAVOR in every bite!!
Prep Time10 minutesmins
Cook Time30 minutesmins
Additional Time5 minutesmins
Total Time45 minutesmins
Course: Chicken
Cuisine: Spanish
Keyword: best rice for paella, chicken paella, chicken paella recipe, easy paella recipe, paella spices, simple paella recipe
Servings: 6
Calories: 319kcal
Author: Averie Sunshine
Ingredients
4tablespoonsolive oildivided
1large sweet Vidalia onion or yellow oniondiced small
1cupwateror additional chicken broth, as necessary
1cuppeasI used frozen that I added straight from freezer
¼ to ⅓cupfresh flat-leaf Italian parsleyminced
salt and pepperto taste
lemon wedgesfor garnishing
Instructions
To a large skillet (15+ inches in diameter if possible) or paella pan, add 2 tablespoons olive oil, onion, pepper, and sauté over medium-high heat until vegetables begin to soften and lightly caramelize, about 5 to 8 minutes; stir intermittently.
Add the garlic and cook until fragrant, about 1 minute; stir intermittently. Remove the sofrito (the onion, pepper, and garlic) from the pan; set aside.
Add the remaining 2 tablespoons olive oil, chicken, season with salt and pepper, and cook the chicken until it’s about 50% cooked through, stirring and flipping intermittently. Remove from the pan; set aside with the sofrito.
Add the bomba rice and cook to toast the rice for about 3 minutes, stirring intermittently.
To the chicken broth, add 1 packet Paellero, and stir to combine. Add the chicken broth to the rice.
Add the sofrito and chicken back to the skillet, add the tomatoes, 1 cup water, and simmer over medium-low heat for about 20 to 25 minutes or until rice is tender, chicken is cooked through, and liquid is absorbed. If necessary, you may need to add more than 1 cup water (or chicken broth) based on the texture of the rice. Taste it near the end of the cooking period and if it’s too firm and all the liquid is absorbed or nearly so, add a bit more water using your judgment.
Add the peas, parsley, stir to combine, and cook for 1 to 2 minutes to warm through.
Taste the paella and add salt and pepper, if necessary, to taste. The saltiness of the chicken broth, tomatoes, whether you used Paellero, and personal preference for salt and pepper will dictate how much to use. I used about 2 teaspoons salt and 1 teaspoon pepper.
Garnish with lemon wedges and serve immediately.
Notes
Storage: Paella will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.