Chicken Paella

Paella is one of Spain's most iconic dishes — a vibrant, one-pan rice recipe loaded with chicken, vegetables, and warm spices. While traditionally made with short-grain rice, this home-friendly version uses long-grain Basmati rice for a lighter, fluffier result.

Ingredients

• 2 cups Basmati rice, washed and drained
• 500g chicken, cut into pieces
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 bell pepper, sliced
• 1/2 cup green peas
• 1 tsp paprika
• A pinch of saffron strands
• 3 cups chicken stock
• 2 tbsp olive oil
• Salt and pepper to taste
• Lemon wedges, for serving

Method

1. Sear the chicken

   • Heat olive oil in a wide pan and sear the chicken pieces until golden. Set aside.

2. Build the base

   • In the same pan, sauté onion, garlic, and bell pepper until softened. Stir in paprika.

3. Add rice and stock

   • Add the rice and toast for 1-2 minutes, then pour in the chicken stock and saffron. Bring to a boil.

4. Simmer

   • Return the chicken to the pan, add peas, season with salt and pepper, then reduce heat and simmer covered for 18-20 minutes until the rice is cooked and liquid is absorbed.

5. Rest and serve

   • Let the paella rest for 5 minutes off the heat. Serve with lemon wedges.

Chef's Tip

Don't stir the rice too much once the stock is added — letting it cook undisturbed helps develop that signature slightly-crisp bottom layer known as "socarrat."

Conclusion

This Chicken Paella is proof that restaurant-quality rice dishes are easy to recreate at home with the right ingredients — starting with good-quality, long-grain Basmati rice.