This gorgeous, Quick and Easy Authentic Chicken Paella recipe is easy enough to make on a weeknight.
Thanks to Aneto Natural for sponsoring this post.
While visiting Barcelona, Spain earlier this summer, Jon and I took an incredible cooking class sponsored by Aneto Natural and taught by a Spanish chef who has cooked in some of the most highly rated restaurants across Europe. 
We spent an entire afternoon learning to make traditional Catalonian dishes in a gorgeous studio kitchen and it was incredible.
We prepared everything from a cold potato soup to sandwiches made with Spanish sausages and an incredible creme brûlée-style dessert called Catalonian creme. But the thing I was most excited about was learning to make traditional Spanish paella.
Paella is one of those dishes that, if you were raised with it, it probably seems like second nature to prepare. Its can be made a million different ways with lots of different ingredients (seafood, rabbit, sausage and so on), which makes it a great canvas for creativity. But for the uninitiated, it can also be a bit intimidating. Before the trip, I never made paella because I didn’t know the basics.
Thanks to that afternoon with Chef Fran and the Aneto team, now I do. And I’m happy to share my knowledge with you!
The Key to Great Paella
Chef taught us about the three most important things to remember when making paella:
- Start with an excellent sofrito (the garlic/tomato/pepper-based broth that is the foundation for any good paella)
- Use the correct rice (Spanish rice like Bomba or Calasparra)
- Cook the rice for 18 minutes
That’s basically it. Well, not really, but those are the three things that you should always get right. From there, you can build a delicious paella based on whatever ingredients you’d like to include — seafood, meats, vegetables and so on. While in Barcelona, we visited a local seafood market to purchase the freshest possible seafood — prawns, squid, mussels and clams — and make the most gorgeous seafood paella.
It was super refined and absolutely delicious. The perfect dish to serve for a special occasion — and I’m looking forward to doing that!
In the meantime though, when I got back home, I was most eager to take what I’d learned in Spain and adapt it into a paella recipe that could be prepared on weeknights. Something that’s totally kid-friendly, uses simple, affordable ingredients and takes less than an hour to prepare. And I think I nailed it.
Meet my Quick and Easy Authentic Chicken Paella.
This recipe is packed with so much flavor but can be made at a super affordable price, thanks to two ingredients: inexpensive and flavorful chicken thighs and Aneto Valencian Paella Base. Aneto’s Paella Bases have that amazing, traditional sofrito built right into them so they are packed with flavor. Using them as your based for your paella will literally cut the cooking time in half.
You’ll also want to pick up some true, Spanish rice such as Bomba or Calasparra. These short-grain rices are the true key to perfect paella and absolutely worth seeking out. Some people recommend swapping in Aroborio rice (used for risotto) if you can’t find a Spanish variety but it has a creamier texture and won’t quite be the same.
The rice and Aneto Paella Base are both available via Amazon (you can even get them shipped free with Amazon Prime) or in Sur La Table and other specialty stores nationwide.
When I was ordering my broth and rice on Amazon I also ordered some Spanish Saffron and a traditional paella pan. Neither are truly necessary — any large, heavy bottoms skillet will do and the Aneto Paella base already contains some saffron, but if you’re going for a truly authentic Spanish meal, they’re fun add-on items.
From there, the paella cooking process is pretty simple. Start by browning your chicken thighs and transfer them to a plate. Saute some garlic and onion, then add the rice and toast for a few minutes. Next, add the Aneto Paella Base. Nestle the chicken back into the pan with the rice and bring it to a simmer. This next part is key — let the mixture simmer over low heat WITHOUT STIRRING for 18 minutes exactly, or until the broth is almost completely absorbed. Add in the veggies and crank up the heat for 5 more minutes. Watch (and smell) carefully to make sure the rice isn’t burning on the bottom, but letting it cook like this will develop a gorgeous crust on the bottom that is the signature of a great paella. And thats it.
Pull it off the stove and serve. If you want to get really traditional, serve the pan in the center of your table with slices of lemon and let everyone add lemon juice and eat directly from the cooking pan. It makes for a super fun, delicious meal. All in under an hour.
Print
Quick and Easy Authentic Chicken Paella
- Prep Time: 30
- Cook Time: 25
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Main Dish
- Cuisine: Spanish
Description
This Quick and Easy Authentic Chicken Paella recipe is easy enough to make on a weeknight.
Ingredients
- 2 tablespoons fresh lemon juice (optional)
- 1/2 teaspoon saffron threads, crushed (optional)
- 3 tablespoons olive oil
- 4–6 (1 lb.) boneless, skinless chicken thighs
- 1 teaspoon black pepper
- 1 1/2 teaspoons kosher salt, divided
- 1 cup chopped yellow onion
- 3 garlic cloves, minced
- 1 1/2 cups uncooked Bomba or Calasparra rice
- 1/3 cup dry white wine
- 1 box Aneto Valencian Paella Base
- 1 cup fresh green beans, trimmed
- 1 cup frozen green peas
- 1 red bell pepper, diced
- Garnishes: chopped fresh parsley, Lemon wedges
Instructions
- Stir together lemon rind, juice, and saffron in a small bowl (if using); set aside.
- Heat oil in a 13- to 15-inch paella pan or skillet over medium-high. Sprinkle chicken with black pepper and 3/4 teaspoon salt. Add 4 chicken thighs to pan; cook, until golden brown, about 6 minutes. Turn chicken over; cook until browned, about 3 minutes. Transfer chicken to a plate. Add onion and garlic to pan; cook, stirring often, 4 minutes. Add rice; cook, stirring often, 2 minutes. Add wine; cook until reduced by about half, about 2 minutes. Stir in lemon juice mixture (if using) and Aneto Valencian Paella Base. Nestle chicken into rice. Reduce heat to medium; simmer until rice is just al dente, about 18 minutes.
- Add green beans, peas and red pepper. Increase heat to medium-high; cook until rice begins to brown on the bottom and edges of pan, about 5 minutes. Remove from heat. Sprinkle with parsley; serve with lemon wedges.
Notes
For a truly authentic experience, serve paella directly out of paella pan, encouraging diners to add lemon juice as desired.
