Description
This Quick and Easy Authentic Chicken Paella recipe is easy enough to make on a weeknight.
Ingredients
Scale
- 2 tablespoons fresh lemon juice (optional)
- 1/2 teaspoon saffron threads, crushed (optional)
- 3 tablespoons olive oil
- 4–6 (1 lb.) boneless, skinless chicken thighs
- 1 teaspoon black pepper
- 1 1/2 teaspoons kosher salt, divided
- 1 cup chopped yellow onion
- 3 garlic cloves, minced
- 1 1/2 cups uncooked Bomba or Calasparra rice
- 1/3 cup dry white wine
- 1 box Aneto Valencian Paella Base
- 1 cup fresh green beans, trimmed
- 1 cup frozen green peas
- 1 red bell pepper, diced
- Garnishes: chopped fresh parsley, Lemon wedges
Instructions
- Stir together lemon rind, juice, and saffron in a small bowl (if using); set aside.
- Heat oil in a 13- to 15-inch paella pan or skillet over medium-high. Sprinkle chicken with black pepper and 3/4 teaspoon salt. Add 4 chicken thighs to pan; cook, until golden brown, about 6 minutes. Turn chicken over; cook until browned, about 3 minutes. Transfer chicken to a plate. Add onion and garlic to pan; cook, stirring often, 4 minutes. Add rice; cook, stirring often, 2 minutes. Add wine; cook until reduced by about half, about 2 minutes. Stir in lemon juice mixture (if using) and Aneto Valencian Paella Base. Nestle chicken into rice. Reduce heat to medium; simmer until rice is just al dente, about 18 minutes.
- Add green beans, peas and red pepper. Increase heat to medium-high; cook until rice begins to brown on the bottom and edges of pan, about 5 minutes. Remove from heat. Sprinkle with parsley; serve with lemon wedges.
Notes
For a truly authentic experience, serve paella directly out of paella pan, encouraging diners to add lemon juice as desired.