Open-Fire Spanish Chicken and Vegetable Paella

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

This paella features tender chicken and fresh vegetables, toasted smoked paprika, and grated tomato cooked over an open fire for a smoky depth. This Spanish-inspired rice and grain recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, olive oil, smoked Spanish paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Ingredients

• 1 lb, cut into 1-inch pieces boneless skinless chicken thighs
• 3 tbsp olive oil
• 1 tsp smoked Spanish paprika
• 1/2 cup coarsely grated tomato
• 1 medium, diced onion
• 1 large, diced red bell pepper
• 1 cup, trimmed and cut into 2-inch pieces green beans
• 1 1/2 cups short-grain rice
• 3 cups, hot chicken broth
• 1/4 tsp, steeped in 2 tbsp warm water saffron threads
• 3, minced garlic cloves
• 2 tbsp, chopped fresh parsley
• 1 1/2 tsp, divided salt
• 1/2 tsp, divided black pepper
• for serving lemon wedges

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large paella pan or wide skillet over medium-high heat. Add 1 lb boneless skinless chicken thighs cut into 1-inch pieces, season with 3/4 tsp salt and 1/4 tsp black pepper. Sauté for 5-6 minutes until browned on all sides and cooked through, then remove and set aside.
2. Step 2: Add the diced 1 medium onion, 1 large diced red bell pepper, and 1 cup trimmed green beans cut into 2-inch pieces to the same pan. Cook for 5 minutes, stirring occasionally, until vegetables soften and onions become translucent.
3. Step 3: Stir in 1 tsp smoked Spanish paprika and 3 minced garlic cloves, cooking and stirring constantly for 15 seconds until aromatic and the paprika is toasted.
4. Step 4: Add 1/2 cup coarsely grated tomato and cook for 2 minutes until the mixture thickens slightly and deepens in color.
5. Step 5: Stir in 1 1/2 cups short-grain rice, coating it thoroughly with the vegetable mixture for 2 minutes to toast the grains.
6. Step 6: Pour in 3 cups hot chicken broth combined with 1/4 tsp saffron threads steeped in 2 tbsp warm water. Stir to distribute evenly, then return the chicken pieces to the pan. Season with remaining 3/4 tsp salt and 1/4 tsp black pepper.
7. Step 7: Simmer uncovered over medium heat without stirring for 15-18 minutes, until rice is tender and liquid is absorbed, developing a crust on the bottom.
8. Step 8: Remove from heat and let rest for 5 minutes. Sprinkle 2 tbsp chopped fresh parsley over the top and serve with lemon wedges.