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Chicken, Bell Pepper, and Pea Paella

17/11/2023

Here’s a recipe for Chicken, Bell Pepper, and Pea Paella with an Italian twist. Remember that we’re talking about a classic Spanish dish, so my Italian touch could be, for example, the use of a sauté 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 cloves of garlic, minced
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 1 cup of frozen or fresh peas
  • 2 cups of paella rice or Arborio rice
  • 4 cups of 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 diced 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 in a wide, shallow pan, heat the olive oil and brown the chicken thighs until they are well browned on all sides. Add a pinch of salt and pepper. Once browned, remove the chicken and set it aside.

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

  3. If you choose to use the white wine, pour it in now to deglaze the sauté, allowing the alcohol to evaporate.

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

  5. Add the rice and mix well with the sauté to lightly toast it.

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

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

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

  9. Check occasionally and add more broth if the rice seems dry before it’s 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.

Curiosity

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