Paella Recipe

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kathleen ralston


I had never made anything with saffron the first time I made this, so I went out and bought "saffron" in the ethnic section of the market in a cellophane bag. It turned out this was not real saffron but safflowers. The next time I made sure I got real saffron, and you know, I really couldn't tell the difference. Since saffron is SO expensive you might want to try the other kind, sometimes called "Mexican saffron." Or go ahead and use the real stuff. Your palate may be more sensitive than mine. Anyway, it's good stuff.

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25 Min


25 Min


1 tbs olive oil
1/2 pound chicken breast cubes
1 medium onion
1 cup uncooked white rice
1 clove garlic, minced
1 and 1/2 cups chicken broth
1 8-oz can stewed tomatoes, chopped, reserving liquid
1/2 tsp ground paprika
1/8 to 1/4 tsp ground red pepper
1/8 tsp saffron
1/2 pound medium shrimp, peeled and deveined
1 small red pepper, cut into strips
1 small green pepper, cut into strips
1/2 cup frozen green peas

Directions Step-By-Step

Heat oil in dutch oven over medium-high heat until hot. Add chicken and stir until browned.
Add rice, onion, and garlic. Cook, stirring until onion is tender and rice is lightly browned.
Add broth, tomatoes, tomato liquid, paprika, red pepper, and saffron.
Bring to a boil and stir.
Reduce heat. Cover and simmer 10 minutes.
Add the shrimp, pepper strips, and peas. Cover and simmer 10 minutes more or until the rice is tender and the liquid is absorbed.

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Other Tag: Healthy