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Paella with chicken, green peas and saffron

Paella with Chicken, Green Peas, and Saffron

This Spanish dish will delight you with its refined flavor — treat yourself like a gourmet! I love rice and all the dishes it goes into. I recently made chicken paella, a Spanish rice dish, following this recipe.

Maria Kruus

Recipe author

Paella with chicken, green peas and saffron

Composition / ingredients

Servings:

Onion

Chicken fillet

600

Broth (chicken)

750

Tomato sauce

Green peas (fresh or frozen)

250

Saffron

0.25

Rice (white medium-grain)

250

Olive oil

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 9 g

Fats 19 % 5 g

Carbohydrates 46 % 12 g

132 kcal

GI: 17 / 83 / 0

Cooking method

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Take the chicken fillet, rinse it, and cut it into small squares. Then chop the onion. Set a skillet on the stove and heat the olive oil in it, then add the onion. Once it turns translucent, add the chicken. Fry the meat and onion over low heat until the meat is browned — this should take about 15 minutes. Meanwhile, heat the broth and bring it to a boil, then pour it into the meat. Stir, then add the tomato sauce. Season with salt and pepper to taste. Add the saffron. Add the rice and stir. Bring the paella to a boil and let it boil for five minutes. Then lower the heat and leave it to simmer for 15 minutes. Take the pan off the stove, cover it right away with foil, then wrap it carefully in a kitchen towel. Let the paella rest like this for about five minutes. Meanwhile, chop some fresh herbs. Then portion the paella onto plates and garnish with the herbs. Enjoy!