Paella with Chicken Zucchini and Rosemary

Transform your dinner table into a Mediterranean escape with this vibrant Paella with Chicken, Zucchini, and Rosemary. This one-pan dish combines golden, crispy chicken thighs with tender zucchini, sweet peas, and fragrant rosemary for a hearty, flavor-packed meal. Perfectly seasoned with smoked paprika, sweet paprika, and a touch of saffron, the rice absorbs rich chicken stock and forms the irresistible crust known as socarrat. This easy-to-follow recipe delivers restaurant-quality paella in just under an hour, making it a show-stopping choice for weeknight dinners or special occasions. Serve with fresh lemon wedges for a zesty finish and watch this Spanish-inspired classic impress your guests! Perfect for four, this paella is a true celebration of fresh, wholesome ingredients.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 4 pieces chicken thighs (bone-in, skin-on, trimmed)
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 medium zucchini, diced
• 1 medium yellow onion, finely diced
• 4 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon sweet paprika
• 1 tablespoon fresh rosemary, chopped
• 1 cup diced tomatoes (canned or fresh)
• 4 cups chicken stock
• 0.5 teaspoon saffron threads, steeped in 2 tablespoons warm water
• 1.5 cups short-grain rice (e.g., Arborio or Bomba rice)
• 0.5 cup frozen peas
• 1 lemon wedges, for serving

Directions

Step 1

Heat 2 tablespoons of olive oil in a large, wide, and deep skillet or paella pan over medium-high heat.

Step 2

Season the chicken thighs with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, then sear them skin-side down in the hot oil for 4-5 minutes until golden and crispy. Flip and cook for another 3-4 minutes on the other side. Remove from the pan and set aside.

Step 3

Add the remaining 1 tablespoon of olive oil to the pan, followed by the onion. Sauté for 2-3 minutes until softened, then add the garlic and cook for 30 seconds until fragrant.

Step 4

Stir in the smoked paprika, sweet paprika, and rosemary, cooking for about 1 minute to release their aromas.

Step 5

Add the diced zucchini and cook for 4-5 minutes until slightly softened. Stir in the diced tomatoes and cook for another 2 minutes.

Step 6

Pour in the chicken stock and add the saffron threads (along with their steeping water). Season with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, then bring the mixture to a simmer.

Step 7

Stir in the rice, distributing it evenly across the pan, and nestle the seared chicken thighs back into the pan, skin-side up. Lower the heat to medium-low and let the paella cook uncovered for 20-25 minutes, or until the rice is tender and the liquid is mostly absorbed. Avoid stirring to allow a crispy layer (socarrat) to form at the bottom.

Step 8

Scatter the frozen peas on top during the last 5 minutes of cooking.

Step 9

Remove the pan from heat, cover with a clean kitchen towel, and let the paella rest for 5 minutes.

Step 10

Garnish with lemon wedges and serve warm.

Nutrition Facts

Serving size	(3077.7g)

Amount per serving	% Daily Value*
Calories	2326.8

Total Fat 122.0g	0%
Saturated Fat 24.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 457.2mg	0%
Sodium 3250.0mg	0%
Total Carbohydrate 149.0g	0%
Dietary Fiber 18.3g	0%
Total Sugars 32.7g
Protein 163.1g	0%

Vitamin D 52IU	0%
Calcium 363.5mg	0%
Iron 15.9mg	0%
Potassium 3170.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 27.8%

Carbs: 25.4%