Chicken and Pea Paella
A classic Spanish paella with chicken, peppers, saffron and pearl rice.
⏱️ Prep: 60 min
Ingredients
| 700 g | chicken breast fillet | |
| 5 tbsp | 75 ml | olive oil |
| — | salt | |
| — | black pepper | |
| 2 | red peppers (approx. 200 g each) | |
| 200 g | yellow pepper | |
| 2 | onions | |
| 2 | garlic cloves | |
| 1 l | chicken broth | |
| 0.1 g | saffron threads | |
| 3 tsp | 15 ml | sweet paprika |
| 350 g | frozen peas | |
| 350 g | pearl rice | |
| 2 bunches | spring onions | |
| 1 bunch | fresh parsley |
Instructions
- Wash and pat dry the chicken fillets and remove any sinew. Sear the fillets on all sides in a large pan with 2 tablespoons of olive oil. Season with salt and pepper and remove.
- Meanwhile, clean the peppers, remove the seeds and dice them. Peel and chop the onion and garlic, and saute them together with the peppers and 1 tablespoon of oil in the hot cooking fat.
- Deglaze with the chicken broth, return the fillets and season with the saffron threads, salt, pepper and paprika. Add the frozen peas and rice and cook covered over low to medium heat for about 30 minutes, until the rice swells. If needed, add a little more hot water so it doesn't burn.
- Meanwhile, clean the spring onions, cut into rings and briefly fry in the remaining olive oil. Wash, dry and chop the parsley. Taste the paella and sprinkle with spring onion and parsley.
Tip: If you like, you can add mussels or a seafood cocktail to the paella.