Chicken Paella with Pine Nuts Cheese
Transport your taste buds to the sun-soaked coasts of Spain with this Chicken Paella with Pine Nuts and Cheese, a tantalizing twist on the classic paella recipe. Succulent pieces of seasoned chicken thighs are paired with fragrant saffron-infused rice, sweet bell peppers, and tender green peas, all cooked to golden perfection in one pan. A sprinkle of toasted pine nuts adds a delightful crunch, while melted Manchego cheese lends a creamy, nutty finish that elevates this dish to gourmet status. Achieve the signature crispy socarrat layer on the bottom and garnish with fresh parsley and vibrant lemon wedges for a restaurant-quality presentation. Perfect for dinner parties or a flavorful weeknight meal, this paella is a show-stopping, crowd-pleasing recipe you’ll want to make again and again.
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Ingredients
- 500 grams boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 medium red bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 0.5 teaspoon saffron threads
- 1.5 cups short-grain paella rice (e.g., Bomba or Arborio)
- 3.5 cups chicken broth
- 1 cup canned diced tomatoes
- 0.5 cup frozen green peas
- 0.25 cup pine nuts, toasted
- 0.5 cup shredded Manchego cheese (or Parmesan as a substitute)
- 2 tablespoons fresh parsley, chopped
- 0 to taste salt
- 0 to taste black pepper
- 4 lemon wedges, for serving
Directions
Step 1
Cut the chicken thighs into bite-sized pieces, season them with salt and black pepper, and set aside.
Step 2
Heat 2 tablespoons of olive oil in a large, deep skillet or paella pan over medium heat. Add the chicken pieces and cook until golden brown on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
Step 3
Add the remaining 1 tablespoon of olive oil to the pan, then sauté the chopped onion and diced red bell pepper until softened, about 5 minutes.
Step 4
Stir in the minced garlic, smoked paprika, and saffron threads. Cook for 1 minute, letting the spices bloom and become fragrant.
Step 5
Add the rice to the pan and stir to coat it in the oil and spices. Toast the rice for 1-2 minutes, stirring frequently.
Step 6
Pour in the chicken broth and diced tomatoes, then return the cooked chicken to the pan. Stir lightly to distribute the ingredients evenly, then bring the mixture to a gentle simmer.
Step 7
Reduce the heat to low, cover the pan, and let the paella cook for 20-25 minutes, or until the liquid is absorbed and the rice is tender. Avoid stirring the rice during this time to achieve a crispy bottom layer, known as socarrat.
Step 8
Scatter the frozen peas over the top of the paella, cover the pan, and cook for an additional 5 minutes to warm the peas.
Step 9
Sprinkle the toasted pine nuts and shredded Manchego cheese over the paella. Cover again and let the cheese melt for 2-3 minutes.
Step 10
Garnish with chopped fresh parsley and serve the Chicken Paella with Pine Nuts Cheese directly from the pan, accompanied by lemon wedges for squeezing over the top.
Nutrition Facts
| Serving size | (2457.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3282.7 |
| Total Fat 144.9g | 0% |
| Saturated Fat 37.2g | 0% |
| Polyunsaturated Fat 6.0g | |
| Cholesterol 679.8mg | 0% |
| Sodium 5443.2mg | 0% |
| Total Carbohydrate 303.4g | 0% |
| Dietary Fiber 24.5g | 0% |
| Total Sugars 30.5g | |
| Protein 191.4g | 0% |
| Vitamin D 47IU | 0% |
| Calcium 798.6mg | 0% |
| Iron 15.6mg | 0% |
| Potassium 3896.2mg | 0% |
Source of Calories