Name: Mediterranean Mezze Paella with Crispy Chicken and Feta Cream
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: italian
Ingredients: 400 grams chicken filet (cut into bite-sized chunks); 1.5 cups short-grain rice (arborio or paella rice); 1 large onion (finely diced); 4 cloves garlic (minced); 1 red bell pepper (diced); 1 cup corn kernels; 1 cup peas; 1 cup carrots (diced into small cubes); 400 ml passata (tomato puree); 200 ml chopped tomatoes; 200 ml crème fraîche; 150 grams cheese (feta, crumbled); 100 grams processed cheese (shredded, for binding); 1 fresh tomato (diced, for garnish); 4 cups chicken or vegetable broth (warmed); 3 tablespoons olive oil; 1 teaspoon ground cumin (Middle Eastern spice); 1 teaspoon smoked paprika (Spanish element); 0.5 teaspoon dried oregano (Greek touch); Salt and black pepper to taste; Fresh parsley (2 tablespoons, chopped, for garnish)

Mediterranean Mezze Paella with Crispy Chicken and Feta Cream

A bold fusion masterpiece combining Spanish paella techniques with Greek feta, Italian risotto-style creaminess, and Middle Eastern spice profiles. This one-pan wonder features tender chicken filet, vibrant vegetables, and a luxurious crème fraîche-feta sauce that bridges all five Mediterranean and Middle Eastern culinary traditions into one unforgettable dish.

60 min

Medium

4 servings

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Taste Profile

Sweet3/10

Salty6/10

Sour4/10

Umami8/10

Spicy1/10

🥄 Texture

Creamy and rich from the folded-in crème fraîche and cheeses, with visible, tender short-grain rice grains that cling to the sauce. Bite-sized chicken pieces are tender with lightly crisped edges and the diced vegetables (corn, carrots, peas, bell pepper) add occasional pops of firmness for contrast.

👃 Aroma

A warm, savory aroma of tomato and chicken broth underpinned by smoky paprika and earthy cumin, with a sweet onion-and-garlic base. Bright herbal top notes from parsley and a tangy dairy scent from feta/crème fraîche finish the bouquet.

🍷 Pairs Well With

A crisp, dry white such as Albariño or Verdejo to cut the creaminess and complement the tomato and herbal notes; alternatively a chilled rosé or a light, citrusy beer (saison) works well.

🥗 Side Dishes

Simple lemony green salad or arugula with shaved Parmesan; grilled or roasted Mediterranean vegetables (eggplant, zucchini, peppers); crusty bread or warm pita to mop up the creamy sauce.

Ingredients(21 items)

1400 grams chicken filet (cut into bite-sized chunks)

21.5 cups short-grain rice (arborio or paella rice)

31 large onion (finely diced)

44 cloves garlic (minced)

51 red bell pepper (diced)

61 cup corn kernels

71 cup peas

81 cup carrots (diced into small cubes)

9400 ml passata (tomato puree)

10200 ml chopped tomatoes

11200 ml crème fraîche

12150 grams cheese (feta, crumbled)

13100 grams processed cheese (shredded, for binding)

141 fresh tomato (diced, for garnish)

154 cups chicken or vegetable broth (warmed)

163 tablespoons olive oil

171 teaspoon ground cumin (Middle Eastern spice)

181 teaspoon smoked paprika (Spanish element)

190.5 teaspoon dried oregano (Greek touch)

20Salt and black pepper to taste

21Fresh parsley (2 tablespoons, chopped, for garnish)

Instructions

Heat 2 tablespoons olive oil in a large, deep paella pan or wide skillet over medium-high heat. Season chicken chunks with salt, pepper, and half the cumin. Sear chicken until golden brown on all sides (5-7 minutes). Remove and set aside on a plate.

In the same pan, add remaining 1 tablespoon olive oil. Sauté diced onion and garlic until fragrant and translucent (3 minutes), stirring frequently to prevent burning.

Add diced bell pepper, carrots, and corn to the pan. Stir-fry for 4 minutes until vegetables begin to soften slightly. This creates the Spanish soffritto base.

Add the rice to the pan and stir constantly for 2 minutes, toasting the grains. This technique is borrowed from Spanish paella preparation and adds nutty depth.

Pour in passata and chopped tomatoes, stirring well to combine. Add smoked paprika and remaining cumin, mixing thoroughly. Let simmer for 2 minutes.

Begin adding warm broth gradually, one ladle at a time, stirring occasionally. After each addition, wait until liquid is mostly absorbed before adding more. This creates the creamy, risotto-like consistency (total cooking time: 18-20 minutes). This is the Italian risotto technique merged with Spanish paella.

When rice is almost tender and most liquid is absorbed, return the seared chicken to the pan along with the peas. Stir gently to distribute evenly.

In a separate bowl, whisk together crème fraîche, feta cheese, and processed cheese until smooth and well combined. This creates the Greek-Mediterranean cream sauce.

Reduce heat to low. Fold the cheese cream mixture into the rice and chicken, stirring gently but thoroughly until fully incorporated. The processed cheese helps bind everything into a luxurious, creamy texture (2-3 minutes).

Taste and adjust seasoning with salt and pepper as needed. The dish should be creamy but not soupy—rice grains should be visible and tender.

Transfer to a serving platter or keep in the pan. Garnish generously with fresh diced tomato, crumbled feta cheese, and chopped fresh parsley. Serve immediately while hot.

Optional: For extra Mediterranean flair, drizzle with additional olive oil and squeeze of fresh lemon juice before serving.