Mediterranean Saffron Chicken Paella with Artichokes
This Mediterranean-inspired paella combines tender chicken, artichokes, and exotic saffron for an aromatic and colorful dish.
Preparation
Get these tasks done before you start cooking.
Marinating the Saffron
- 1
Combine saffron and broth
Combine warm chicken broth with saffron threads.
- 2
Steep saffron infusion
Let it stand for 15 minutes.
Tip: Stir saffron infusion with a spoon to ensure thorough dissolution.
Preparing the Chicken
- 1
Season chicken
Season chicken thighs with salt and pepper.
- 2
Heat the pan and oil
Heat olive oil in a large paella pan over medium heat.
- 3
Brown the chicken
Brown chicken thighs on both sides, then remove from the pan.
Tip: Do not overcook the chicken; it will continue cooking with the rice.
How to Make Mediterranean Saffron Chicken Paella with Artichokes
Total time: 2 h 20 min · Yields 6 servings
- 1
Develop the base
Sauté onion, garlic, and bell peppers in the same pan until soft.
- 2
Build flavors
Add rice, stirring to coat grains with oil and vegetables.
- 3
Create the paella
Pour in saffron infusion and additional chicken broth, bring to a simmer.
Chef's Tips
Frequently asked questions
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.
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