Chicken Paella

Prep Time: 20 min
Cook Time: 30 min
Serves: 4

This traditional Spanish dish is simplified and quick. You could make it during the week. Make sure you use a good quality chorizo sausage and Spanish smoked paprika as they will make all the difference in the taste.


1 tbsp (15 mL) olive oil
4-6 chicken drumsticks
1/2 lb (0.3 kg) boneless, skinless chicken thighs, cubed
1/2 lb (0.3 kg) boneless, skinless chicken breast(s), cubed
salt, to taste
pepper, freshly ground, to taste
1 onion(s), chopped
1 clove garlic, minced
2 chorizo sausage, sliced
40 green beans, cut into pieces
1/2 red pepper(s), diced1/2
1 pinch saffron
2 tsp (10 mL) paprika
2 tsp (10 mL) sweet pimento
1/2 cup (125 mL) tomato passata
1/2 cup (125 mL) tomato(es), fresh, crushed
4 cups (1 L) low-sodium chicken broth, homemade or purchased
2 cups (500 mL) paella rice
2 cups (500 mL) Arborio rice
1/2 cup (125 mL) green peas, frozen
1/2 cup (125 mL) white beans, drained and rinsed
1/4 cup (60 mL) ground roasted almond


1 Heat oil in frying pan over medium-high heat and brown the chicken cubes and drumsticks on all sides for about 8 to 10 minutes. Season with salt and pepper. Remove from the pan and set aside.
2 In the same pan, add the onion, garlic, sausage, green beans, bell pepper, saffron and pimenton. Cook for about 5 minutes.
3 Return chicken to the pan and add the tomatoes, chicken stock and rice in a slow stream and continue cooking on medium-high until the rice absorbs the stock, about 20 minutes.
4 Add the frozen peas and white beans and continue cooking for 5 minutes. Adjust seasoning to taste.
5 Preheat the broiler. Sprinkle the ground almonds on the mixture and stir gently. Broil a few minutes to dry the rice slightly. Enjoy right away.