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Flavorful Spanish Paella Recipe with Chicken Saffron Peas Easy Perfect Meal

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A flavorful Spanish paella with chicken, saffron, and peas that is quick, easy, and perfect for any occasion. This recipe delivers bold flavors and comforting textures with a golden saffron-infused rice and tender chicken.

Ingredients

Scale
  • 1.5 pounds bone-in, skin-on chicken thighs
  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 ½ cups short-grain rice (such as Bomba, Calasparra, or Arborio)
  • 4 cups low sodium chicken broth
  • 1 teaspoon saffron threads, soaked in 2 tablespoons warm water
  • 1 teaspoon smoked paprika
  • 1 cup frozen peas, thawed
  • Salt and black pepper to taste
  • A handful fresh parsley, chopped for garnish
  • Lemon wedges for serving

Instructions

  1. Place 1 teaspoon of saffron threads in a small bowl with 2 tablespoons of warm water. Let it soak for at least 10 minutes to release color and flavor.
  2. Pat the chicken thighs dry with paper towels, then season generously with salt, pepper, and ½ teaspoon smoked paprika.
  3. Heat 3 tablespoons olive oil in your paella pan over medium-high heat. Add the chicken skin-side down and cook for about 5 minutes per side until golden brown. Remove from pan and set aside.
  4. In the same pan, add chopped onion and diced red bell pepper. Cook for 5 minutes until softened, then add minced garlic and cook for another minute until fragrant.
  5. Stir in 1 ½ cups short-grain rice, coating it with the oil and veggies. Pour in the soaked saffron with its water and 4 cups chicken broth. Add ½ teaspoon smoked paprika and stir gently to combine.
  6. Nestle the browned chicken thighs skin-up into the rice mixture. Season with a bit more salt and pepper as needed.
  7. Reduce heat to medium-low and let the paella cook uncovered for about 20 minutes. Avoid stirring too much to let the rice absorb liquid evenly.
  8. Scatter 1 cup thawed peas over the top in the last 5 minutes of cooking. They’ll warm through and add a pop of color and sweetness.
  9. After the broth is absorbed, increase heat to medium for 2-3 minutes to crisp the bottom slightly, listening for a gentle crackling sound but avoiding burning.
  10. Remove from heat, cover loosely with foil, and let rest for 5 minutes. Sprinkle chopped parsley on top and serve with lemon wedges.

Notes

Soak saffron early to coax out its delicate aroma and color. Avoid stirring the rice too much during cooking to allow socarrat to form. Use short-grain rice for best texture. If rice is not tender but liquid is gone, add a splash more broth or water and cover for a few more minutes. Keep pan well-seasoned and avoid harsh scrubbing.

Nutrition

Keywords: Spanish paella, chicken paella, saffron rice, easy paella recipe, peas, traditional paella, socarrat, one-pan meal

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