RECIPES

Chicken Paella

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.

Prep Time

PT20M

Cook Time

PT30M

Serves

4

Ingredients

  • 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

    • Instructions

    1. 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. 2 In the same pan, add the onion, garlic, sausage, green beans, bell pepper, saffron and pimenton. Cook for about 5 minutes.
    3. 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. 4 Add the frozen peas and white beans and continue cooking for 5 minutes. Adjust seasoning to taste.
    5. 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.
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