Traditional Spanish rice dish with chicken, vegetables and smoky saffron flavours.
Prep 20 min
Cook 45 min
Serves 4
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600 g
Chicken thighs
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300 g
Paella rice
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900 ml
Chicken stock
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1
Red pepper
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150 g
Green beans
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1
Onion
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3 cloves
Garlic
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1 can
Chopped tomatoes
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1 tsp
Smoked paprika
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1 pinch
Saffron
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1
Heat olive oil in a large paella pan or wide frying pan over medium-high heat.
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2
Season the chicken thighs and brown them well on all sides until golden, then remove and set aside.
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3
Cook the chopped onion and red pepper in the same pan for 5–6 minutes until softened.
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4
Add garlic and smoked paprika and cook briefly until fragrant.
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5
Stir in the chopped tomatoes and cook until slightly reduced.
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6
Add the paella rice and stir thoroughly so the grains become coated in the tomato mixture.
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7
Pour in the hot chicken stock and add the saffron.
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8
Return the chicken to the pan along with the green beans.
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9
Simmer gently without stirring for around 25 minutes until the rice becomes tender and absorbs most of the liquid.
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10
Allow the paella to rest for 5 minutes before serving.