Paella-lujah!
Spanish Rice Casserole with Diced Chicken, Saffron, and Bell Peppers
1 hour 20 minutes
Serves 4
DinnerSpanish
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.
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