Classic Paella

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4 egg hard boiled, sliced
3 tbsp olive oil, divided
1 lb boneless, skinless chicken breast, cut in 1/2 inch strips
1/2 tsp salt and pepper
1 onion, diced
1 bell pepper, diced
3 garlic cloves, minced
1 1/4 cup paella rice
1 tbsp paprika
1/2 tsp smoked paprika
pinch of saffron
3 cup reduced-sodium chicken broth
1 cup canned, diced tomatoes
2 bay leaves
3/4 cup frozen peas
2 tbsp fresh parsley, chopped
Nutritional Facts
Amount Per Serving
520 Calories
18 g
Saturated fat
3.5 g
960 mg
6 g
40 g
5 g
50 g


  1. Heat 1 tbsp (15 mL) oil in large skillet set over medium heat; cook chicken, and half of the salt and pepper for 5 to 8 minutes or until browned and cooked through. Remove from skillet; set aside.

  2. Heat remaining oil in skillet; cook onion, sweet pepper and garlic for 3 to 5 minutes or until softened. Stir in rice, paprika, smoked paprika, saffron and remaining salt and pepper. Cook for 2 to 3 minutes or until rice is well coated.

  3. Stir in broth, tomatoes and bay leaves; bring to boil, then reduce to simmer. Cook for 20 minutes. Stir in peas; cook for 5 to 10 minutes or until rice is tender and most of the liquid is absorbed. Remove and discard bay leaves.

  4. Arrange chicken strips over paella. Cover and let stand for 5 minutes. Garnish with hard-cooked eggs and parsley.


• For a vegetarian dish, omit chicken and add extra sweet peppers. Substitute vegetable broth for chicken broth.

• For a party-style paella, add 1/2 lb (250 g) peeled and deveined shrimp. Cook shrimp along with the chicken in the last 2 minutes of cooking time.

• If you can’t find paella rice, substitute Arborio rice.

• Garnish with strips of store-bought roasted red peppers if desired.