Paella with Chicken


  • 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 saffron threads
  • 1/2 onion, diced
  • 1 large ripe tomato, diced
  • 1 green pepper, diced
  • 2 garlic cloves, pressed or diced
  • Roasted red peppers, sliced, to garnish on top
  • Extra virgin olive oil


  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 color of the saffron to the stock.  Keep it at a simmer until ready to pour over the rice.

1 comment:

  1. If you want to cook Spanish food really visit:



'; (function() { var dsq = document.createElement('script'); dsq.type = 'text/javascript'; dsq.async = true; dsq.src = '//' + disqus_shortname + ''; (document.getElementsByTagName('head')[0] || document.getElementsByTagName('body')[0]).appendChild(dsq); })();