Ingredients

• 1 tbsp olive oil
• 12 oz boneless chicken thighs or breast, cut into 1″ pieces
• 1 small onion, finely diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika (essential for depth!)
• ½ tsp ground turmeric (for golden color—saffron optional)
• Pinch of saffron threads (soaked in 2 tbsp warm water—optional but traditional)
• 1½ cups short-grain rice (e.g., Arborio or Calrose—not long-grain!)
• 3 cups low-sodium chicken broth (warmed)
• ½ cup frozen peas
• 1 lemon, cut into wedges
• 2 tbsp fresh parsley, chopped
• Sea salt & black pepper to taste
• Optional: ¼ tsp cayenne for heat; pimientos or artichoke hearts

PRO TIP:
✅ Don’t stir after adding broth! A socarrat (crispy bottom layer) is the prized hallmark of great paella.

Instructions

Heat olive oil in a large skillet or Dutch oven over medium-high. Brown chicken 5–6 min; remove and set aside.
In same pan, sauté onion and bell pepper 5 min until soft. Add garlic, paprika, and turmeric; cook 1 min.
Stir in rice; toast 2 min until translucent at edges.
Return chicken to pan. Add warm broth, saffron (with soaking water), salt, and pepper. Do not stir again.
Bring to a gentle simmer. Reduce heat to low; cover and cook 15 min.
Scatter peas over top. Cover; cook 5–7 min more until rice is tender and liquid absorbed.
Remove from heat. Let rest, covered, 5 min.
Fluff gently with a fork. Garnish with parsley and lemon wedges.