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Quick & easy paella
Quick & easy paella
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Irresistible chicken paella, a guaranteed weeknight favorite.
Ingredients:
  • 600g chicken thigh fillets, chopped
  • Grated zest of 1 lemon
  • 2 tsp harissa (see note)
  • 5.00 gm smoked paprika (pimenton) (see note)
  • 60ml olive oil
  • 1 onion, chopped
  • 330g rice
  • 125ml white wine
  • 750ml chicken stock
  • 120g pea
  • 2 x 190g jars roasted capsicum, drained, chopped
  • 125.00 ml black olives, pitted
  • 62.50 ml chopped flat-leaf parsley
Instructions:
  • In a bowl, mix chicken with garlic, lemon zest, harissa, paprika, and oil. Let it marinate in the fridge for 15 minutes. Heat a non-stick pan over medium-high heat, then add the marinated chicken. Cook and stir for about 5 minutes until golden. Set aside the cooked chicken.
  • If needed, drizzle a hint of oil in the pan, then add the onion and sauté over medium heat for 2-3 minutes until tender. Stir in the rice and cook for 1 minute to coat it in the onion mixture.
  • Pour in the fragrant wine and let it simmer for 2-3 minutes. Next, pour in the rich stock and bring it to a vigorous boil. Gently place the succulent chicken back into the pan, season with love, and let it all simmer for 15 minutes, giving it an occasional stir. Keep an eye on it, simmer until the rice is almost cooked and the stock is mostly absorbed. Toss in the vibrant peas, capsicum, and olives. Let it all meld together for another 2 minutes until the rice is tender and has soaked up all the flavorful stock. Gently mix in the fragrant parsley, then serve with a side of bright lemon wedges.

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