By Edu Valor / Author - Spanish Chef
This chicken paella recipe is one of my favorites. I enjoy the enhanced taste of chicken combined with rice. As one of the cheapest paellas, it probably is often prepared by Spaniards.
In our family, we had this one either on a Wednesday or a Sunday. My mother sometimes had her little twist. She added gambas (shrimp) and/or calamari (squid). Whichever was in the freezer.
Sounds like a paella mixta doesn't it? It was out of this world! However, I think for a paella mixta there should be more variation in the proteins part.
I'd make sure to include clams and perhaps fish. A recipe like this would call for a little acidity too, making it a different recipe.
Anyone can make chicken paella and I enjoy easy-to-make dishes that are also delicious. Whenever it was on the menu, we looked forward to lunchtime.
Some of you may be concerned with the type of rice. Don't be! I made this one at home with long grain rice and it is still delicious.
Just mind the cooking times. Some round-grain rice can turn into mush when cooked too long.
I was never too concerned about using long-grain, non-sticking rice. It works and people love it!
Preparation: 15 minutes
Cooking: 18 minutes for the Bomba rice, approx. 45 minutes to 1 hour total.
*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.
Using a different rice may change the cooking time. The info is usually on the packaging.
With chicken and rice as extremely common ingredients around the world, I would call the chicken paella recipe even more international than the authentic paella.
TIPS:
*The paella pan with burner can be replaced with an electric paella pan for indoor (or outdoor) cooking. Never use a gas burner indoors!!
Families are often minding their budget every month. Affordable ingredients to make daily meals can go a long way as daily meals make a good part of our expenditure.
Dishes like this Spanish chicken paella recipe are nutritious, good and budget friendly. Nothing but benefits!
I consider my family a modest one. We were not rich in the '70s and '80s (we still aren't), but we managed — partly thanks to the guisos, pasta, and rice dishes. A lot of them didn't require much attention when cooking.
Low-cost ingredients were easy to come by, even back then. They helped my parents manage their monthly budget.