Name: Paella Mediterranea con Pollo y Pimientos Picantes
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 500 grams chicken breast (cut into 2-inch cubes); 2 cups short-grain rice (arborio or bomba); 4 cups chicken or vegetable broth; 1 large onion (finely diced); 2 red bell peppers (sliced into strips); 1 yellow bell pepper (sliced into strips); 1.5 cups fresh or frozen peas; 3 dried red chili peppers (whole, seeds removed for less heat); 6 tablespoons olive oil; 0.5 teaspoon saffron threads (soaked in 2 tablespoons warm broth); 1 teaspoon smoked paprika; 4 cloves garlic (minced); 1 teaspoon sea salt; 0.5 teaspoon black pepper; Fresh parsley (for garnish)

Paella Mediterranea con Pollo y Pimientos Picantes

A bold Mediterranean-Spanish fusion dish that combines the vibrant flavors of Spanish paella with Mediterranean simplicity. Tender chicken and sweet peppers are layered with saffron-infused rice and fresh peas, finished with a subtle chili heat that bridges both culinary traditions.

60 min

Medium

4 servings

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Taste Profile

Sweet3/10

Salty5/10

Sour1/10

Umami6/10

Spicy4/10

🥄 Texture

The paella will have tender, slightly creamy short-grain rice with individual grains that are plump but not mushy, and a chance of a lightly crisped socarrat at the bottom. Chicken pieces are seared and juicy with soft, slightly softened bell pepper strips and occasional pop from the peas.

👃 Aroma

A warm, savory aroma dominated by toasted garlic, smoked paprika and seared chicken, lifted by subtle floral saffron notes. Slight smoky and toasted chili background with bright fresh parsley on top.

🍷 Pairs Well With

A dry, crisp white such as Albariño or Verdejo, or a chilled dry rosé; alternatively a light lager or Spanish Cava for bubbles.

🥗 Side Dishes

Simple mixed green salad with a lemon-sherry vinaigrette, crusty bread or rustic baguette, or grilled vegetables (asparagus or zucchini). Serve with lemon wedges and a bowl of Spanish olives or an allioli/garlic mayo on the side.

Ingredients(15 items)

1500 grams chicken breast (cut into 2-inch cubes)

22 cups short-grain rice (arborio or bomba)

34 cups chicken or vegetable broth

41 large onion (finely diced)

52 red bell peppers (sliced into strips)

61 yellow bell pepper (sliced into strips)

71.5 cups fresh or frozen peas

83 dried red chili peppers (whole, seeds removed for less heat)

96 tablespoons olive oil

100.5 teaspoon saffron threads (soaked in 2 tablespoons warm broth)

111 teaspoon smoked paprika

124 cloves garlic (minced)

131 teaspoon sea salt

140.5 teaspoon black pepper

15Fresh parsley (for garnish)

Instructions

Heat 3 tablespoons of olive oil in a large paella pan (14-16 inches) or wide skillet over medium-high heat.

Season the chicken cubes with salt and pepper. Sear them in the hot oil for 4-5 minutes until golden on all sides. Remove and set aside.

In the same pan, add the remaining 3 tablespoons of olive oil. Add the diced onion and sauté for 3 minutes until softened and translucent.

Add minced garlic and the whole dried chili peppers to the onion mixture. Toast for 1-2 minutes until fragrant, stirring constantly.

Add the sliced red and yellow bell peppers to the pan. Cook for 4-5 minutes, stirring occasionally, until peppers begin to soften.

Stir in the short-grain rice, coating it well with the oil and aromatics. Toast the rice for 2-3 minutes, stirring frequently to prevent sticking.

Add the smoked paprika and stir well to combine. Pour in the warm chicken broth and add the saffron threads with their soaking liquid.

Return the seared chicken to the pan, distributing it evenly throughout the rice. Bring the mixture to a boil.

Once boiling, reduce heat to medium-low and simmer without stirring for 15-18 minutes, until the rice is almost tender and most liquid is absorbed.

Scatter the fresh or frozen peas evenly across the top of the rice. Continue cooking for an additional 3-4 minutes until peas are heated through and rice is fully cooked.

Remove from heat and let rest for 5 minutes, covered with a clean kitchen towel. This allows the rice to finish absorbing any remaining moisture.

Remove the whole dried chili peppers before serving (optional: leave for presentation and heat intensity). Garnish with fresh parsley and serve directly from the pan.