Springtime Paella

Name: Springtime Paella
Ingredients: Olive oil spray; 3 garlic cloves, chopped; 1/2 medium onion, sliced thinly; 1 cup Arborio or paella rice; 1 small pinch saffron threads; 1/4 teaspoon paprika, preferably Spanish smoked pimenton; 1/4 teaspoon red pepper flakes; 1 cup plus 1 tablespoon broth (chicken or vegetable) or water, or a mix; 1/2 to 3/4 pound chicken breasts or thighs; Sea salt; 1/2 red bell pepper, cored, seeded, and sliced; 2 cups fresh or frozen green peas; 3 to 5 morel mushrooms, chopped, optional; 8 to 10 cremini mushrooms, sliced; 4 to 6 fresh thyme sprigs

15 ingredients

18 steps

Ingredients

Olive oil spray
3 garlic cloves, chopped
1/2 medium onion, sliced thinly
1 cup Arborio or paella rice
1 small pinch saffron threads
1/4 teaspoon paprika, preferably Spanish smoked pimenton
1/4 teaspoon red pepper flakes
1 cup plus 1 tablespoon broth (chicken or vegetable) or water, or a mix
1/2 to 3/4 pound chicken breasts or thighs
Sea salt
1/2 red bell pepper, cored, seeded, and sliced
2 cups fresh or frozen green peas
3 to 5 morel mushrooms, chopped, optional
8 to 10 cremini mushrooms, sliced
4 to 6 fresh thyme sprigs

Directions

1

Preheat the oven to 450F.
2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3

Scatter the garlic and onion in the pot.
4

Rinse the rice in a strainer until the water runs clear, then add the rice to the pot.
5

Use the back of a spoon to smooth the rice in an even layer.
6

Add the saffron, paprika, and red pepper flakes to the broth and stir before pouring into the pot.
7

Add the chicken and season lightly with salt.
8

Cover with a layer of bell pepper, followed by the peas and mushrooms.
9

Set the thyme sprigs on top.
10

Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
11

Fluff the rice and serve immediately.
12

Calories: 608
13

Protein: 10g
14

Carbohydrates: 97g
15

Fat: 4g
16

Cholesterol: 88mg
17

Sodium: 173mg
18

Fiber: 4g