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Chicken Paella

This Classic Christmas Eve Chicken Paella is a comforting, festive dish featuring layered flavors from saffron, poached chicken, and chorizo, perfect for family gatherings.
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Prep Time 50 minutes
Cook Time 2 hours
Total Time 2 hours 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Spanish
Calories: 2400
Ingredients Method Notes

Ingredients
  

For the Saffron Stock
  • 1 lb chicken wings
  • 1 cup chopped Spanish (yellow) onion
  • 1/2 cup sliced celery
  • 1/2 cup sliced carrot
  • 2 fresh bay leaves fresh bay leaves
  • 6 sprigs fresh thyme
  • 12 black peppercorns black peppercorns
  • 3 juniper berries (optional) Optional ingredient
  • 1 tbsp saffron threads
  • water, to cover (about 8 cups)
For the Chicken and Sauce
  • 2 Spanish onions Spanish onions (1 quartered, 1 thinly sliced)
  • 1 fresh bay leaf fresh bay leaf
  • 2 stalks celery, sliced
  • 1 1/2 lb skin-on, boneless chicken thighs, fat trimmed Trimmed for better texture
  • 8 cups water For poaching
  • 1/4 cup tomato paste
  • 1/2 cup ketchup
  • 2 tbsp smoked Spanish paprika (pimentón)
  • 1 tbsp vegetable oil
  • 2 large red bell peppers, thinly sliced
  • 2 cloves garlic, thinly sliced
  • Kosher salt, to taste
For the Paella
  • 2 tbsp extra-virgin olive oil
  • 1/2 cup thinly sliced Spanish chorizo
  • 1/4 cup diced Spanish onion
  • 1 tbsp minced garlic
  • 1 1/4 cups Calasparra or other paella rice (such as bomba)
  • 1/4 cup fresh or frozen peas
  • 2 tbsp thinly sliced piquillo peppers (or roasted red peppers)
  • 1/4 cup chopped pitted kalamata or black olives
  • Kosher salt, to taste

Method
 

Build the Saffron Stock
  1. Place the chicken wings, chopped onion, celery, carrot, bay leaves, thyme, peppercorns, and juniper berries in a large pot. Add enough water to cover everything.
  2. Bring it to a gentle simmer over medium-low to medium heat and cook for 45 minutes.
  3. After that, add the saffron and simmer for 15 more minutes.
  4. Strain the stock, discard the solids, and keep the liquid warm. You will need 2 1/4 cups for the paella.
Poach and Shred the Chicken
  1. In another pot, bring 8 cups of water to a simmer with the quartered onion, bay leaf, and celery.
  2. Add the chicken thighs and poach them for about 12 minutes, or until the meat is tender and reaches 165°F.
  3. Remove the chicken and save the poaching liquid. Once the chicken cools a little, discard the skin and shred the meat.
Make the Chicken Sauce
  1. Blend the tomato paste, ketchup, paprika, and 2 cups of the reserved poaching liquid until smooth.
  2. Next, heat the vegetable oil in a large skillet over medium heat.
  3. Cook the sliced onion, red peppers, and garlic for 10 to 12 minutes, until soft and translucent.
  4. Pour in the blended sauce and cook for 8 to 10 minutes, stirring often, until thickened.
  5. Add the shredded chicken, coat it well, and season with salt. Keep this mixture warm.
  6. You will use 2 cups of it in the paella, and you can serve any extra on the side.
Start the Paella
  1. Preheat the oven to 350°F.
  2. Heat the olive oil in your paella pan over medium-high heat.
  3. Cook the chorizo for about 5 minutes, until the fat renders and the pieces turn lightly crisp.
  4. Add the diced onion and minced garlic, and cook for about 10 minutes until translucent.
  5. Stir in the rice and cook for 1 to 2 minutes so every grain gets coated in oil.
Add the Filling and Bake
  1. Stir in the peas, piquillo peppers, olives, 2 cups of the chicken mixture, and 2 1/4 cups of the warm saffron stock.
  2. Season with salt and spread the rice into an even layer.
  3. Cover tightly with foil and bake for 20 to 22 minutes, until the rice has absorbed the liquid and is tender.
  4. Let it rest, still covered, for 5 minutes. Serve straight from the pan.
Store Leftovers
  1. If you have leftovers, cool them quickly and refrigerate them for up to 3 days.
  2. To reheat, warm them in a skillet with a splash of stock, or use the microwave in short bursts until hot.

Notes

This paella is hearty on its own, so the best sides are simple ones like a crisp green salad or warm crusty bread. It is also make-ahead friendly, as stock and chicken mixture can be prepared ahead of time.