Rating: 3.64 stars
152 Ratings
  • 5 star values: 34
  • 4 star values: 56
  • 3 star values: 42
  • 2 star values: 14
  • 1 star values: 6
  • 152 Ratings

An impressive but easy Spanish-inspired supper that's just right for a dinner party. This one-pan main dish is flavored with Spanish smoked paprika, saffron, and dried chorizo.

Martha Stewart Living, June 2011

Gallery

Credit: Johnny Miller

Recipe Summary

prep:
45 mins
total:
1 hr 10 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees. Warm stock, saffron, and 1/2 teaspoon salt in a saucepan over medium heat. Season chicken with 2 teaspoons salt, 1/2 teaspoon pepper, and the pimenton. Heat oil in a 14-inch paella pan or a high-sided ovenproof skillet over high heat. Brown chicken for 6 to 8 minutes; transfer to a plate.

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  • Pour out all but 1 teaspoon oil. Cook chorizo over medium-high heat until lightly browned, about 2 minutes. Add onion and garlic. Cook until soft, about 5 minutes. Add tomatoes. Cook, stirring, until thick, about 5 minutes. Stir in rice, then add broth mixture. Bring to a boil. Cook for 2 minutes, stirring often. Add peas, then chicken. Bake for 20 minutes. Let stand for 10 minutes.

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Reviews

152 Ratings
  • 5 star values: 34
  • 4 star values: 56
  • 3 star values: 42
  • 2 star values: 14
  • 1 star values: 6
Rating: 5.0 stars
08/17/2020
Not the most authentic, but it's an easy one-pan dish that tastes great. I've made it at least 6 times now.