Paella

Paella: Spanish saffron rice topped with chicken, seafood and vegetables, cooked in one large pan to share. Colourful and festive, it is the ultimate sociable dish.

Preparation: 30 min  |  Cooking: 40 min  |  Servings: 6  |  Difficulty: Medium

Estimate per portion: 410 kcal · 28 g protein · 48 g carbohydrate · 11 g fat

Ingredients

• 400 g round-grain rice
• 4 chicken thighs
• 300 g seafood
• 1 pepper
• 100 g peas
• 1 dose of saffron
• 1 litre of stock

Method

1. Brown the chicken and set aside. Soften the pepper and onion.
2. Add the rice, stir until glossy and add the saffron.
3. Pour in the hot stock, add the chicken and cook for 18 minutes without stirring.
4. Add the seafood and peas towards the end of cooking.

Nutritional benefits

A complete dish: varied protein (chicken, seafood), carbohydrate from the rice, vitamins from the vegetables. Rich in lean protein from the sea and low in fat if you go easy on the oil. A balanced, festive meal to share. Gluten-free.

Variations and substitutions

• Seafood only.
• Vegetarian (vegetables and chickpeas).
• With chorizo (spicier).
• Brown rice (more fibre).

Storage and making ahead

Keeps for 2 days (seafood is delicate); reheat in a frying pan.

💡 Good to know

Do not stir the rice while it cooks: this is what allows the socarrat to form, the thin, golden, flavourful crust at the bottom of the pan.

Read also

Discover more high-protein recipes · healthy & balanced recipes · gluten-free recipes.

The foods in this recipe: rice · chicken thighs · pepper · peas · saffron.

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