Ingredients
Scale
- 4 tablespoons olive oil, divided
- 1 large sweet Vidalia onion or yellow onion, diced small
- 1 red bell pepper, trimmed, seeded, and diced small
- 3 cloves of garlic, pressed or finely minced
- About 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces, seasoned with salt and pepper
- 1.1 pounds Bomba rice
- 4 cups (32 ounces) low-sodium chicken broth
- 1 packet Paellero seasoning
- One 15-ounce can petite diced tomatoes
- 1 cup water, or additional chicken broth, as necessary
- 1 cup peas (I used frozen that I added straight from freezer)
- ¼ to ⅓ cup fresh flat-leaf Italian parsley, minced
- Salt and pepper, to taste
- Lemon wedges, for garnishing
Instructions
- Heat 2 tablespoons of olive oil in your paella pan over medium-high heat. Add the diced chicken pieces and cook them until they’re golden brown on all sides, about 5-7 minutes. Transfer the chicken to a plate and set aside.
- Add the remaining 2 tablespoons of olive oil to the same pan. Toss in the diced onion and red bell pepper. Cook these vegetables for about 5 minutes until they start to soften. Add the minced garlic and cook for another minute until fragrant.
- Pour in the Bomba rice and stir it around for 2-3 minutes. This helps toast the rice slightly and coat it with the oil and vegetable flavors. Add the Paellero seasoning packet and stir to distribute evenly.
- Pour in the chicken broth and diced tomatoes with their juice. Bring the mixture to a simmer. Return the cooked chicken to the pan, distributing it evenly. From this point, resist the urge to stir – this is key for developing the crispy bottom layer called socarrat.
- Let the paella cook uncovered for about 20-25 minutes. If the liquid absorbs too quickly and the rice isn’t tender yet, add the additional water or broth around the edges of the pan. During the last 5 minutes of cooking, scatter the frozen peas across the top.
- Once the rice is tender and most of the liquid has been absorbed, increase the heat to high for 2-3 minutes to create that crispy bottom. You’ll hear crackling sounds – that’s what you want! Remove from heat, sprinkle with fresh parsley, and let it rest for 5 minutes before serving.
Notes
- Don’t stir the paella once you add the broth. This allows the bottom to caramelize properly. The socarrat (crispy bottom) is considered the best part.
- Use a wide, shallow pan for best results. The rice should be no more than ¾ inch thick in the pan. This ensures even cooking and proper liquid evaporation.
- Taste and adjust seasoning at the end. The canned tomatoes and broth can vary in saltiness, so always check before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 portion (approx. 1 ½ cups)
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg