The Saffron Solution
Chicken and Vegetable Paella with Rice, Garlic, and White Wine
55 minutes
Serves 4
DinnerSpanishGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
This Spanish classic gives your weeknight chicken an Iberian passport. You'll infuse rice with saffron and white wine, building deep flavor in a single pan the way Valencian grandmas and laboratory enthusiasts both love.
Equipment needed
- paella pan or large wide skillet
Ingredients
Yield
4
Instructions
- 01Warm the olive oil in a large, wide skillet or paella pan over medium-high heat.
- 02Season the chicken pieces with 1 1/2 teaspoons salt and the black pepper. Add the chicken to the pan and brown on both sides for 5 minutes. Transfer to a plate.
- 03Reduce the heat to medium and add the garlic. Sauté for 30 seconds until fragrant, then stir in the vegetable mix and cook for 3 minutes.
- 04Sprinkle the rice over the pan and stir to coat in oil, letting it lightly toast for 2 minutes.
- 05Add the smoked paprika and saffron, stirring constantly for 30 seconds.
- 06Pour in the white wine and scrape up any browned bits from the bottom. Simmer for 2 minutes until mostly absorbed.
- 07Stir in the chicken stock, tomato paste, and remaining 1/2 teaspoon salt. Nestle the browned chicken pieces back into the rice mixture.
- 08Bring to a gentle simmer, then reduce the heat to low. Cook uncovered for 20–25 minutes, shaking the pan occasionally but not stirring, until the rice absorbs nearly all the liquid and starts to form a crust on the bottom.
- 09Remove from heat, cover with foil, and rest for 5 minutes before serving.
- 10Fluff gently, garnish with lemon wedges, and serve hot.
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