Paella-lujah!
Spanish Rice Casserole with Diced Chicken, Saffron, and Bell Peppers
1 hour 20 minutes
Serves 4
DinnerSpanishGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by Valencia's iconic paella, this home kitchen adaptation teaches you to bloom saffron and unlock umami with a proper sofrito. You'll get the soul of Spain in one golden, aromatic bake.
Equipment needed
- Oven-safe skillet or paella pan
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375°F.
- 02In a large, oven-safe skillet or paella pan, heat olive oil over medium-high heat. Add chicken pieces, season with 1 tsp salt and the black pepper, and brown them on all sides for 5-6 minutes. Transfer to a plate.
- 03Add onion, red bell pepper, and green bell pepper to the pan. Sauté for 6-8 minutes until soft and starting to caramelize.
- 04Add garlic and smoked paprika, cooking for 1 minute until fragrant.
- 05Stir in grated tomato, cook for another 2 minutes until most of the liquid has evaporated.
- 06Add the rice and stir well, toasting for 2 minutes so the grains are glossy and coated in sofrito.
- 07Pour in the white wine, scraping up any brown bits stuck to the pan. Let it mostly evaporate.
- 08Warm the chicken broth in a small saucepan and add the saffron to it, letting it bloom for 2-3 minutes.
- 09Return the browned chicken (and any juices) to the pan. Pour the saffron-infused broth over everything. Add remaining 1 tsp salt; stir gently to distribute.
- 10Bring to a simmer, then sprinkle peas evenly on top. Do not stir again.
- 11Transfer the pan to the oven, uncovered, and bake for 25-30 minutes until the rice is tender and most of the liquid is absorbed.
- 12Remove from oven and let rest 10 minutes before serving.
- 13Scatter fresh parsley over the top and serve with lemon wedges.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.