Can I use a different type of rice?

Traditional paella uses short to medium-grain rice, but Arborio is a great substitute if you prefer a creamy texture.

How long can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.

Can I make this ahead of time?

You can prepare the paella base in advance, but cook rice just before serving for best results.

What can I substitute for saffron?

You can use turmeric for color, but saffron is unparalleled in flavor.

Is this dish gluten-free?

Yes, if using gluten-free broth and checking all additives are compliant.

Mediterranean Saffron Chicken Paella with Artichokes

Name: Mediterranean Saffron Chicken Paella with Artichokes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Main Course
Ingredients: 1 cup warm chicken broth; 1/2 teaspoon saffron threads; 2 tablespoons olive oil; 1 large onion; 3 cloves garlic; 1 red bell pepper; 1 green bell pepper; 6 chicken thighs; Salt and pepper; 2 cups Arborio rice; 4 cups chicken broth; 1 cup frozen peas; 1 can artichoke hearts; 1 lemon; Fresh parsley

A vibrant, flavorful Mediterranean delight

This Mediterranean-inspired paella combines tender chicken, artichokes, and exotic saffron for an aromatic and colorful dish.

1 h 45 min
6
Intermediate

Ingredients

For the Saffron Infusion

1 cup warm chicken broth

1/2 teaspoon saffron threads

For the Paella Base

2 tablespoons olive oil

1 large onion

diced

3 cloves garlic

minced

1 red bell pepper

chopped

1 green bell pepper

chopped

For the Protein

6 chicken thighs

boneless and skinless

Salt and pepper

to taste

For the Rice

2 cups Arborio rice

4 cups chicken broth

1 cup frozen peas

1 can artichoke hearts

drained and quartered

For Final Touches

1 lemon

cut into wedges

Fresh parsley

chopped, for garnish

Preparation

Marinating the Saffron

Combine saffron and broth

Combine warm chicken broth with saffron threads.

Steep saffron infusion

Let it stand for 15 minutes.

Stir saffron infusion with a spoon to ensure thorough dissolution.

Preparing the Chicken

Season chicken

Season chicken thighs with salt and pepper.

Heat the pan and oil

Heat olive oil in a large paella pan over medium heat.

Brown the chicken

Brown chicken thighs on both sides, then remove from the pan.

Do not overcook the chicken; it will continue cooking with the rice.

Cooking Process

Develop the base

Sauté onion, garlic, and bell peppers in the same pan until soft.

Sauté for 10 minutes over medium heat.

Build flavors

Add rice, stirring to coat grains with oil and vegetables.

Create the paella

Pour in saffron infusion and additional chicken broth, bring to a simmer.

Simmer for 25 minutes over low heat.

Plating & Serving