Jaleo-Style Paella Valenciana

This healthier version of paella uses whole-food, organic, and non-GMO ingredients for a cleaner, more nutritious dish.

↓ Jump to Recipe 0 cooked this Pin

Ingredients

  • 1 cup organic Spanish short-grain rice
  • 2 1/2 cups organic chicken bone broth, warmed
  • 2 large organic artichokes, quartered and trimmed
  • 1 red bell pepper, diced
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (14 oz) sustainably sourced organic diced tomatoes, drained
  • 3/4 cup organic white wine
  • 1 lb boneless, skinless organic chicken thighs, cut into bite-sized pieces
  • 1/2 cup organic frozen peas
  • 1 tsp smoked paprika
  • 1/2 tsp saffron threads, soaked in 1/4 cup hot water
  • 2 bay leaves
  • Salt and pepper to taste
  • 1/4 cup extra virgin olive oil

Clean swaps

How we upgrade the restaurant version with better ingredients.

As an Amazon Associate we earn from qualifying purchases. Some links are affiliate links — if you buy through them we may earn a small commission at no extra cost to you.

Shop the clean pantry

Reorder the shelf-stable staples for this recipe.

What you'll need

Instructions

  1. In a large skillet or paella pan over medium heat, warm the olive oil. Add the chicken thighs and cook until golden brown on all sides, about 5 minutes. Remove chicken from the pan and set aside.
  2. Add the chopped onion and garlic to the same pan and sauté until translucent and aromatic, about 3 minutes. Stir in the diced red bell pepper and artichoke quarters; cook for another 2-3 minutes or until slightly softened.
  3. Stir in the smoked paprika and the drained diced tomatoes; season with salt and freshly ground black pepper and cook down for 5 minutes to form the sofrito. Pour in the white wine, scraping any browned bits from the bottom, and simmer 3 minutes to cook off the alcohol.
  4. Add the rice and stir once to coat the grains evenly and spread them in an even layer. Pour in the warmed chicken broth and the saffron with its soaking water, tuck in the bay leaves and reserved chicken pieces, and do not stir again from this point on.
  5. Simmer uncovered over medium-low heat for 15-18 minutes, until the rice is tender and the liquid is absorbed. Scatter the frozen peas over the surface during the last 5 minutes of cooking.
  6. For the classic socarrat, raise the heat to medium-high for the final 1-2 minutes until you hear a gentle crackle, then remove from heat and let rest, loosely covered with a clean towel, for 5 minutes.
  7. Garnish with fresh parsley or lemon wedges if desired and serve immediately, allowing each person to season their portion to taste.

FAQ

Can I use regular rice instead of short-grain Spanish rice?

While you could, using traditional short-grain Spanish rice like Bomba or Bahia is recommended as they maintain a firmer texture and better absorb the saffron-flavored broth.

Is it necessary to soak the saffron in hot water?

Yes, soaking saffron in hot water before adding it to the recipe helps release its flavor and color more effectively into the paella.

More from Jaleo

Also try

Cooked it?

Tap to add it to the count of cooks who made this.