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5.0 from 6 votes

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 people
Calories: 402 kcal
Course: Main Course
Cuisine: Spanish

Ingredients

  • 2 cups short grain white rice Spanish Calasparro or Italian Arborio
  • 4 cups chicken broth preferably homemade
  • 1 whole chicken cut into sections
  • 10-15 threads saffron
  • 1/2 onion diced
  • 1 large ripe tomato diced
  • 1 green pepper diced
  • 2 cloves garlic pressed or diced
  • 1 roasted red pepper sliced, to garnish on top
  • extra virgin olive oil to drizzle on top

Instructions

    Cup of Yum
  1. Preheat your oven to 400°F.
  2. 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.
  3. 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.
  1. 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.
  2. Add the rice and saute for an additional 4-5 minutes.
  3. 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".
  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.
  5. Place the chicken on top of the rice and add the roasted red peppers as well.
  6. Bake in the oven for 20 - 25 minutes or until the rice has absorbed the broth.
  7. Remove the pan from the oven and allow to rest for a few minutes.
  8. The paella can be served directly from the pan.

Notes

  • Do NOT skimp on these 4 ingredients:
  • 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.
  • 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!

Nutrition Information

Calories 402kcal (20%) Carbohydrates 87g (29%) Protein 9g (18%) Fat 1g (2%) Saturated Fat 1g (5%) Cholesterol 1mg (0%) Sodium 996mg (42%) Potassium 501mg (14%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 550IU (11%) Vitamin C 54.4mg (60%) Calcium 37mg (4%) Iron 5.3mg (29%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 402

% Daily Value*

Calories 402kcal 20%
Carbohydrates 87g 29%
Protein 9g 18%
Fat 1g 2%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 996mg 42%
Potassium 501mg 11%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 550IU 11%
Vitamin C 54.4mg 60%
Calcium 37mg 4%
Iron 5.3mg 29%

* Percent Daily Values are based on a 2,000 calorie diet.