Chicken and Saffron Paella with Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A traditional Spanish rice dish with tender chicken, saffron-infused broth, and a colorful medley of vegetables. This spanish ready in about 55 minutes pairs extra virgin olive oil, short-grain rice, heated chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Spanish cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 4 tbsp extra virgin olive oil in a wide paella pan or large skillet over medium-high heat until shimmering. Add 4 bone-in chicken thighs, skin side down, and cook for 6-7 minutes per side until golden brown. Remove and set aside.
  2. Step 2: Reduce heat to medium, add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Stir in 1 1/2 cups short-grain rice and 1 tsp smoked paprika, coating the rice evenly for 1 minute.
  3. Step 3: Pour in 4 cups heated chicken broth mixed with 1/2 tsp saffron threads and their soaking water. Stir gently to combine.
  4. Step 4: Nestle the browned chicken thighs back into the pan along with 1 sliced red bell pepper and 1 cup trimmed green beans. Season with 1 tsp salt and 1/2 tsp black pepper.
  5. Step 5: Cook uncovered over medium heat without stirring for 20-25 minutes until rice is tender and liquid is absorbed, forming a crust on the bottom. Remove from heat and let rest for 5 minutes.
  6. Step 6: Serve the paella with lemon wedges on the side for squeezing over.

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Frequently asked questions

How long does Chicken and Saffron Paella with Vegetables take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chicken and Saffron Paella with Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.

Can I substitute ingredients in Chicken and Saffron Paella with Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chicken and Saffron Paella with Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chicken and Saffron Paella with Vegetables?

Spanish spanish like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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