Chicken Paella

Name: Chicken Paella
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 10
Cuisine: Spanish
Ingredients: 400 g quality chorizo, sliced; 2 tablespoons extra virgin olive oil; 22 free-range chicken drumettes, seasoned with salt and pepper; 1 small onion, finely diced; 50 g jarred piquillo peppers, finely diced; 1 teaspoon smoked paprika; 2 tablespoons tomato purée; 400 g Bomba paella rice; 120 ml dry white wine; 750 ml organic chicken stock, heated; 200 g frozen peas; ½ bunch fresh flat-leaf parsley, picked and finely chopped; 1 lemon, cut into wedges; Sea salt and black pepper to taste

Recipe GLPRb2a29bcfbb0b7d

Spanish

Main Course

60 min

337 cal

Servings: 10

Oven

Stovetop

A vibrant, one-pan Spanish paella loaded with tender chicken drumettes, smoky chorizo, and fragrant saffron rice, finished with bright piquillo peppers and fresh parsley.

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Ingredients

400 g quality chorizo, sliced

2 tablespoons extra virgin olive oil

22 free-range chicken drumettes, seasoned with salt and pepper

1 small onion, finely diced

50 g jarred piquillo peppers, finely diced

1 teaspoon smoked paprika

2 tablespoons tomato purée

400 g Bomba paella rice

120 ml dry white wine

750 ml organic chicken stock, heated

200 g frozen peas

½ bunch fresh flat-leaf parsley, picked and finely chopped

1 lemon, cut into wedges

Sea salt and black pepper to taste

Directions

Preheat your oven to 180°C (350°F, gas mark 4). Prepare all ingredients: slice the chorizo, finely dice the onion and piquillo peppers, and finely chop the parsley, keeping half for garnish.
Pat the chicken drumettes dry and season all over generously with sea salt and black pepper.
Heat the olive oil in a 30 cm ovenproof sauté pan over medium-high heat. Working in batches to avoid crowding, add the drumettes and brown well on all sides until golden, about 3–4 minutes per batch. Transfer the browned chicken to a plate.
Add the sliced chorizo and diced onion to the same pan and cook, stirring occasionally, until the onion becomes soft and translucent, about 4 minutes. Stir in the diced piquillo peppers, smoked paprika, and tomato purée. Season with salt and pepper, and cook, stirring frequently, until the tomato purée begins to bubble and caramelize, about 2 minutes.
Add the paella rice to the pan and stir continuously for about 3 minutes, coating every grain evenly in the tomato and chorizo mixture.
Pour in the white wine, stir well, and bring to a gentle boil. Allow the rice to absorb the wine, about 2–3 minutes. Add the hot chicken stock and stir in the frozen peas and half of the chopped fresh parsley.
Arrange all the browned chicken drumettes on top of the rice in a spoke pattern. Bring the paella to a boil, then transfer the pan to the preheated oven.
Bake uncovered for 30 minutes, or until the rice is tender and most of the liquid has been absorbed. The chicken should reach an internal temperature of 165°F (74°C).
Remove the paella from the oven, cover loosely with aluminum foil, and let rest for 10 minutes to allow the rice to finish setting.
Garnish with the remaining fresh parsley and serve hot with lemon wedges on the side.

Comments

Grocery List Plus Editorial Staff4.5

Paella rice, piquillo peppers, and smoked paprika are all available at Harris Teeter and Kroger banners in Charlotte without a second trip, making ingredient gathering straightforward. At roughly $2.50 to $3.00 per serving for ten people—driven by chorizo and chicken—this lands well for a crowd dinner, though the 60-minute stated time understates the reality: ingredient prep and the actual simmering run closer to 75 minutes, not trivial on a weeknight. The dish reheats respectably and feeds a family without fussiness, though paella does demand occasional stirring and attention to rice absorption, so it is not a set-and-forget meal.