Looking for a paella recipe that is easy on the budget? Why not try this chicken paella? this paella dish consists of chicken breast, shrimps and clams for the meat and green peas, tomatoes and green chili for the vegetables then combined with seasonings and spices and of course the rice that is why it is called paella in the first place. Perfect for this coming holiday seasons and for other occasions.
A Taste of Home: Chicken Paella for Special Gatherings
There’s something magical about cooking that draws people together; to many Filipino families, it is the heart of every celebration. There is just something lacking with any special occasions at our house if there isn’t a festive yet comforting dish on the table. For us, one such dish is this chicken paella. This is a dish my Tito Jun learned during his many years as a cook in a restaurant in Spain. He passed it on to me, and it’s been our go-to dish for holidays, birthdays, and family reunions-especially if we want something that feels luxurious but will not break the bank.
I still remember the very first time we made this dish. My cousins and I huddled around the kitchen because my Tito Jun was explaining how every ingredient should be prepared, saying that each step has its purpose. The smell of fried garlic and onions in olive oil wafted throughout the house, and soon, the distinctive golden yellow of saffron began to stain the rice – something that never fails to get me tongue-wagging.
A Delightfully Affordable Meal for the Family
What really makes this dish better than others is that it’s a more affordable variant of the common paella recipe, which usually requires expensive seafood such as mussels or squid. Chicken breast is the principal protein ingredient used in this recipe and accompanies shrimp and clams for just the right balance of land and sea flavors. And what would you expect from a paella recipe without vegetables?Green peas, tomatoes, and green chilies add their pizzazz of color and freshness to the mix.
This is the type of dish you will want to present to your family or guests, but not one where you really have a budget to splurge on. My Ate Nena used to say that it’s one of those dishes that look fancy but are very easy to make for even the novice. According to her, the secret is how you prepare your rice and then how it absorbs everything, including the rich flavor from the stock and spices.
It has remained basically the same, with only slight changes over the years. And with each new attempt, I am reminded of those very early days in my mom’s kitchen, everyone pitching in and doing their part—each his or her assignment, either stirring the pot or setting the table.
A Little History on Paella
Although this dish has won the hearts (and stomachs) of so many Filipino families, it is actually a Spanish dish. Paella originated in the Valencia region. Traditionally, the dish was prepared with rabbit, snails, and vegetables. Even the term “paella” came from the old Valencian word for “pan,” referring to the wide and shallow pan wherein this dish was cooked. Different places in Spain modified the recipe based on what was locally available, hence, you will also have variations that are made from seafood, chicken, or both.
A few years back, my brother Kuya Anton visited Spain. One thing he saw to it was to taste the authentic Valencian paella. He comes back now appreciating this dish even more, and he’s the one who insists on the type of rice to use. Bombe or any kind of short-grain rice is best because it absorbs a lot of liquid but doesn’t become mushy, and every grain sucks up all the flavor goodness.
The Slow Cooking Magic
You do not really rush on cooking this dish-it is love, after all. First, boil the chicken till it is tender; you set the stock aside to be used later. I always hear the voice of Nanay when making this, reminding me to let it simmer low and slow, so that the chicken does not dry out. Once the garlic, onions, and green pepper are browned, it is time for the sauté. It’s the part that makes the kitchen smell like heaven and has everyone peeking in to see when the food will be ready.
Add rice and vegetables then pour in chicken stock, saffron, and paprika. Let it sit until the rice is tender and the flavors combine. This is, of course, the moment where patience pays off very well. One time I remember – my Tita Lina became a little impatient, kept lifting the cover to see how the rice was going. It became undercooked, since the steam kept coming out! So don’t interfere and let the rice cook.
A Final Touch for Flavour and Flair
Meanwhile, the shrimp and clams get some individual attention so they don’t overcook. Throw them in at the last minute and just before serving, transfer everything to a baking dish. Sprinkle with some grated cheese; the creamy richness of the baked product is just divine for a few minutes. And, not to be missed are the lemon wedges and parsley sprinkled on top, which add to its color appeal. The lemon acidity cuts the richness in each bite.
For years, I have shared this recipe with friends, and it never fails. It’s one of those kinds of dishes, while being steeped in Spanish tradition, has taken on its own Filipino twists in our family kitchens. To us, it is much more than mere feeding; it is a symbol of unity and a reminder of just how frequently our beloveds congregate around the table to share laughter and tales while munching on each delicious bite. Whether you make this recipe for a special occasion or just because, I hope it brings as much delight to your table as it does to ours.
How to Cook Chicken Paella
Ingredients
- 3 whole chicken breast quartered
- 2 tsp. salt
- 4 cups water
- 1/4 cup olive oil
- 2 cloves garlic crushed
- 2 pcs onions chopped
- 1 pc large green pepper cut into strips
- 2 tsp. paprika
- 4 pcs peppercorns cracked
- 2 cups regular rice uncooked
- 1 1/2 cup frozen green peas
- 2 pcs large tomatoes chopped
- 4 cups chicken stock broth from boiled chicken
- 2 Tbsp. rock salt
- 1/4 tsp saffron
- 1/2 kilo clams soaked in water for 4 hours
- 1/2 kilo shrimps shelled
- 3 Tbsp. cheese grated
- 2 pcs lemon slice into wedges
- 1 bunch parsley
Instructions
How to cook Chicken Paella:
- In a deep saucepan, boil chicken breast in water and salt.
- Lower heat and simmer until tender. Reserve the chicken stock for later use.
- Heat olive oil in wok and pan fry chicken pieces until light brown.
- Drain in absorbent paper towel and set aside.
- In the same wok and oil, saute garlic, onion and green pepper until soft.
- Add paprika and peppercorns and cook for 3 minutes.
- Add rice, green peas and tomatoes and pour in chicken stock.
- Cover and allow to boil then season with salt and saffron.
- Simmer until rice is cooked and chicken pieces are tender.
- In the meantime, drop clams in boiling water until shells open. Drain and set aside.
- In a saucepan, stir-fry shrimps in olive oil. Set aside a few pieces for garnishing.
- Blend together clams, shrimps and the chicken - rice mixture. Adjust seasonings.
- Transfer to a baking dish and sprinkle grated cheese on top.
- Bake at a pre-heated oven at 350 °F for 15 minutes.
- Garnish with shrimps, clams, lemon wedges and parsley leaves on top. Serve hot.
Notes
Cooking Tips:
Use the Right Rice for Perfect Texture
Use short-grain rice like Bomba or Arborio. This variety of rice can soak up liquid without getting mushy, and they stand up well to slow simmering. Each grain will be flavorful and firm; you won't want to use long-grain varieties.Don't Rush the Simmering Process
Simmer the rice and chicken slowly in the rich stock, saffron, and spices. The want to lift the lid a little too much too early might let steam out and possibly result in the rice not being cooked evenly. Just be more patient and let each ingredient blend together slowly for that nicely flavorful dish.Saute Ingredients in Stages
For depth in flavor, sauté the chicken and spices in stages. First, brown the chicken. Continue to cook the garlic, onions, and green pepper in the same oil for richer taste. Layered is how this shows itself, in a way that gives the dish its hallmark savory complexity.
