Spanish Chicken Paella

Ingredients

While the original Omani Chicken Biryani is known for its aromatic spices and fragrant rice, the Spanish Chicken Paella takes a different approach. The Spanish version incorporates saffron-infused rice, which gives it a distinct yellow color and a unique flavor. Additionally, the use of paprika and tomatoes adds a smoky and tangy element to the dish, setting it apart from the Omani original. We alse have the original recipe for Omani Chicken Biryani, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 4 chicken thighs, bone-in and skin-on 4 chicken thighs, bone-in and skin-on
• 1 onion, diced 1 onion, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) crushed tomatoes 1 cup (240ml) crushed tomatoes
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving) Lemon wedges (for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 55g, 6g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large paella pan or a wide skillet over medium heat.
2. 2.
   Season the chicken thighs with salt and pepper, then add them to the pan, skin-side down. Cook until golden brown, then flip and cook the other side. Remove the chicken from the pan and set aside.
3. 3.
   In the same pan, add diced onion, sliced bell peppers, and minced garlic. Sauté until the vegetables are softened.
4. 4.
   Stir in smoked paprika and Arborio rice, coating the rice with the spices and vegetables.
5. 5.
   Dissolve saffron threads in chicken broth, then pour the saffron-infused broth into the pan.
6. 6.
   Add crushed tomatoes and frozen peas to the pan, stirring well to combine.
7. 7.
   Place the chicken thighs on top of the rice mixture, pressing them slightly into the rice.
8. 8.
   Reduce the heat to low, cover the pan, and let the paella simmer for about 20-25 minutes, or until the rice is cooked and the chicken is tender.
9. 9.
   Remove the pan from heat and let it rest for a few minutes.
10. 10.
    Garnish with fresh parsley and serve with lemon wedges.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, soak the threads in a tablespoon of warm water for a few minutes before adding them to the dish.

Tips & Tricks

• Use a wide skillet or a paella pan to ensure even cooking and to create the coveted "socarrat" layer.
• Allow the paella to rest for a few minutes after cooking to allow the flavors to meld together.
• For a seafood twist, substitute chicken with shrimp, mussels, or clams.
• Add a pinch of smoked paprika to the olive oil before cooking the chicken for an extra smoky flavor.
• Serve the paella with a side of aioli or garlic mayonnaise for an authentic Spanish touch.

Serving advice

Serve the Spanish Chicken Paella directly from the pan, allowing everyone to dig into the flavorful rice and tender chicken. Accompany it with lemon wedges for a refreshing burst of citrus.

Presentation advice

Present the Spanish Chicken Paella in the paella pan itself, showcasing the vibrant colors of the dish. Garnish with freshly chopped parsley for a pop of green and place lemon wedges around the pan for an inviting touch.