Poor Man’s Paella
Paella should be in everyone’s reach – here’s how to make it happen.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Dish Chicken
- Cuisine: Spanish
Ingredients
- 3 1/2 cups chicken stock
- salt & pepper to taste for the stock
- a pinch or two of saffron
- 2 tablespoons olive oil
- 4 to 8 boneless chicken thighs, best if skin on, enough for your family
- salt and freshly ground pepper
- 1/2 teaspoon pimenton (substitute paprika)
- 1 onion, coarsely chopped
- 2 small or one large red bell pepper, sliced thinly into strips, then across into matchsticks
- 4 garlic cloves, smashed & minced
- 3 large tomatoes, chopped
- 2 cups Arborio rice
- 1/2 cup white wine
- frozen peas, up to 10 ounces
See notes below for adding chorizo or shrimp
Instructions
Preheat oven to 400 degrees and adjust oven rack to about four to five inches from the bottom.
Warm stock and wine in a medium saucepan. Set aside. A few minutes before using, add saffron.
Unroll thighs, trim any fat or undesirable portions. Season chicken with salt, pepper, and pimenton if using. Roll back up. May be secured with a toothpick.
Heat oil in a 14-inch oven-proof skillet or paella pan over medium-high heat. Brown chicken, top side down, working in batches if needed, for several minutes per side until nicely browned. Transfer to a plate.
Add onions and peppers and cook until soft, about 5 minutes. Add the garlic, stir for a minute until fragrant. Add tomatoes. Cook, stirring, until the mixture thickens, about 5 minutes.
Stir in rice and toast for a moment or two, stirring constantly.
Add the wine, then the broth mixture with the saffron. Bring to a boil but do not stir. Taste and adjust any seasonings, keeping in mind the broth will flavor the rice. See note.
Nestle the chicken into the rice, cover, and bake for 20 minutes. Remove from oven, sprinkle with peas, and replace the lid. Let stand for 10 minutes before fluffing the rice with a fork and serving.
Variations:
- A Spanish chorizo is a marvelous addition, about 8 ounces. Slice very thinly and brown up and remove before the chicken goes in. Remove to a plate, and add the chorizo back in when the chicken is added back in. Remove all but 2 tablespoons of fat from the skillet before browning the chicken.
- Shrimp is a great addition, and if they’re small, they can be tossed in with the peas to steam, but do so quickly and recover. Larger shrimp or prawns should go in a few minutes before the dish is done.
Notes:
- If upon tasting the broth, it isn’t strongly flavored and seems weak, add salt, pepper, or a touch of pimenton. If it still needs help, consider an “emergency” save of a little chicken base, Sazon, Goya Adobo seasoning, etc.
- Putting the dish towards the bottom of the oven will hopefully give some crustiness to the rice at the bottom and sides of the pan.