Saffron-Infused Chicken Paella with Bomba Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A genuinely Spanish paella made with short-grain Bomba rice and saffron from La Mancha, cooked in a traditional paellera for perfect crust formation. This spanish-inspired mediterranean ready in about 50 minutes pairs bone-in, skin-on chicken thighs, saffron threads, bomba rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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.

★ 3.8 (8 ratings) Prep: 20 min Cook: 30 min Serves 4 Spanish cuisine 580 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 1 lb chicken thighs dry with paper towels. Heat 2 tbsp olive oil in a large 12-inch paellera or skillet over medium-high heat. Add chicken skin-side down and cook for 8 minutes until golden brown and crisp, then flip and cook 4 more minutes. Remove chicken and set aside.
  2. Step 2: In the same pan, add 2 minced garlic cloves and cook for 30 seconds until fragrant. Stir in 1/4 tsp saffron threads and cook for 1 minute, then add 1.5 cups bomba rice, stirring constantly for 1 minute to toast the rice.
  3. Step 3: Pour in 3 cups chicken broth and 1 tsp paprika, stirring to combine. Arrange cooked chicken, 1 cup diced pimento peppers, and 1/2 cup green beans evenly over rice. Add 6 oz shrimp on top. Bring to a simmer, then reduce heat to low, cover with a lid, and cook for 18 minutes without stirring until rice is tender and crust forms at the bottom.
  4. Step 4: Remove lid, let rest for 5 minutes, then garnish with lemon wedges and serve directly from the pan.

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Frequently asked questions

How long does Saffron-Infused Chicken Paella with Bomba Rice take to make?

Total time is about 50 minutes (20 min prep + 30 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 Saffron-Infused Chicken Paella with Bomba Rice?

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 saffron threads from drying out.

Can I substitute ingredients in Saffron-Infused Chicken Paella with Bomba Rice?

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 Saffron-Infused Chicken Paella with Bomba Rice 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 Saffron-Infused Chicken Paella with Bomba Rice?

Spanish mediterranean 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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