Paella is one of those dishes that looks like a project and turns out to be a single pot and a bit of patience. Chicken and spicy chorizo build the base, then smoked paprika, saffron, and turmeric infuse the bomba rice with warmth and that unmistakable golden color. Quartered Little Potatoes cook right alongside the rice, soaking up all that flavor, while peas and fresh tomato go in near the end. Finish with lemon and parsley and bring the whole pot to the table. It’s a genuinely impressive dinner that asks for very little hands-on work once it’s underway.

On-the-Go Tip

Paella reheats far better than most rice dishes, which makes it a strong Sunday cook for the week ahead. Portion it into lidded containers for lunches, or pack it hot in an insulated food jar for a warm sideline dinner on cooler evenings. Keep the lemon wedges separate and squeeze them on just before eating to bring everything back to life. It’s filling enough that one container genuinely holds you over through a long evening of activities.

Kid-Friendly Tip

The saffron is the magic trick here, so let kids add the pinch and watch the rice turn golden as it cooks. They can also measure the spices, tip in the frozen peas, and squeeze the lemon over their own portion at the table. For milder palates, use a sweet chorizo or a less spicy sausage, since the smoked paprika alone carries plenty of flavor. Serving with the chorizo pieces visible also lets picky eaters pick around them if they need to.

Prep
15 mins
Cook
45 mins
Serves
4
Ingredients
15
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Equipment

  • Large pot

Ingredients

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  • 2 Tbsp olive oil
  • 2 (1 lb) chicken breasts, cubed
  • 1 large yellow onion, diced
  • 1 cup cooked chorizo (or other spicy sausage), thinly sliced
  • 2 cloves garlic, minced
  • 2 tsp turmeric
  • Pinch saffron
  • 1 tsp smoked paprika
  • 1 1/2 cups bomba rice
  • 1 cup Little Potatoes, quartered
  • 3 cups plus 2 Tbsp chicken stock, divided
  • 1 cup frozen green peas
  • 1 small red tomato, chopped
  • (To taste) salt and pepper
  • (To garnish) fresh flat-leaf parsley, chopped finely
  • (To serve) lemon wedges
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Instructions

  • Step 1

    In a large pot, heat the olive oil over medium heat. Add the cubed chicken and cook until no longer pink, about 7 to 10 minutes. Remove from the pot and set aside.

  • Step 2

    Add the onion and cook until translucent, about 5 to 10 minutes. Add the chorizo and stir constantly until the oils begin to seep out of the sausage.

  • Step 3

    Add the garlic, turmeric, saffron, and smoked paprika. Add the rice and potatoes and stir to coat in the spices, about 2 minutes.

  • Step 4

    Add 3 cups of the chicken stock, cover, and reduce the heat to medium-low. Cook for about 15 minutes without stirring.

  • Step 5

    Add the peas, tomato, and cooked chicken, and season well with salt and pepper. Simmer for another 10 to 15 minutes, until the rice and potatoes are fully cooked.

  • Step 6

    Stir in the remaining 2 Tbsp of stock, then taste and adjust the seasoning if needed.

  • Step 7

    Garnish with fresh parsley and serve with lemon wedges.