Il Cucinologo
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Paella with Chicken, Peppers, and Peas

17/11/2023

Here is a recipe for a Paella with chicken, peppers, and peas with an Italian touch. Remember that we are talking about a classic Spanish dish, so my Italian touch could be, for example, the use of a soffritto as a base or the introduction of a bit of white wine to deglaze the chicken.

Ingredients

  • 4 chicken thighs
  • 1 large yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 1 cup frozen or fresh peas
  • 2 cups paella rice or arborio rice
  • 4 cups chicken broth
  • 1 sachet of saffron or 1 teaspoon of turmeric for color
  • Extra virgin olive oil
  • Salt and pepper to taste
  • 1 small can of chopped peeled tomatoes (optional)
  • A glass of white wine (optional, for an Italian touch)
  • A bit of chopped fresh parsley or aromatic herbs such as rosemary or thyme for garnish (optional)

Preparation

  1. In a large paella pan or a wide, shallow skillet, heat the olive oil and brown the chicken thighs until golden on all sides. Add a pinch of salt and pepper. Once browned, remove the chicken and set aside.

  2. In the same pan, add the chopped onion and sauté until translucent. Add the garlic and cook for another minute.

  3. If using white wine, pour it in now to deglaze the soffritto, allowing the alcohol to evaporate.

  4. Add the peppers and cook for a few minutes until they begin to soften.

  5. Add the rice and stir well with the soffritto to toast it lightly.

  6. Add the hot chicken broth, the peeled tomatoes if using, and the saffron or turmeric for the typical paella color. Bring to a boil.

  7. Reduce the heat and add the previously browned chicken. Cover the pan and simmer for about 20 minutes.

  8. About 10 minutes before the end of cooking, add the peas.

  9. Check occasionally and add more broth if the rice appears dry before being fully cooked.

  10. Once the rice is cooked and most of the liquid has been absorbed, remove from the heat and let the paella rest covered for a few minutes before serving.

  11. Garnish with chopped fresh parsley or aromatic herbs if desired.

Fun Facts

Paella is a traditional dish from the Valencia region in Spain, and its name comes from the special pan in which it is cooked, called a “paellera.” The original recipe includes rabbit and chicken meat, but there are many variations that include seafood, vegetables, or a combination of these.