Easy Spanish Paella with Chicken and Roasted Red Peppers

Easy Spanish Paella with Chicken and Roasted Red Peppers

Prep time 5mins - Cook time 25mins - Serves 4


2 cups of paella rice

4 cups chicken broth, preferably homemade

1 whole chicken cut into sections

10-15 threads of saffron

1/2 onion, diced 

1 large ripe tomato, diced

1 diced green pepper

2 garlic cloves, pressed or diced

1 roasted sliced red pepper, to garnish on top

Extra virgin olive oil to drizzle on top



  • Preheat oven (200°C).
  • In a large skillet (cast iron will do here), heat a drizzle of extra virgin olive oil and brown the chicken on both sides, 6-8 minutes per side. Set aside.
  • While the chicken is frying, bring the chicken broth to a simmer and add the saffron. This will release the colour of the saffron to the stock. Keep it at a simmer until ready to pour over the rice.
  • The Sofrito: Every paella starts with a "sofrito", which is a saute of peppers, onions and garlic fried in a tomato sauce.

    • In a paella or stainless steel pan, heat 2 tablespoons extra virgin olive oil. Add the onion and saute for about 3 minutes. Add the green peppers and garlic and saute for an additional 2 minutes. Add the tomato and simmer until the juices have reduced.
    • Add the rice and saute for an additional 4-5 minutes.
    • Add one cup of broth at a time, stirring to mix and distribute the ingredients evenly. Add enough broth to cover the rice by 1/4.
    • Bring to a boil, add salt and pepper to taste and again make sure to distribute the rice evenly in the pan. That's it... Do NOT stir the rice again.
    • Place the chicken on top of the rice and add the roasted red peppers as well.
    • Bake in the oven for 20-25 minutes or until the rice has absorbed the broth.
    • Remove the pan from the oven and allow to rest for a few minutes.
    • The paella can be served directly from the pan.

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