Mid Week Paella is a vibrant and delicious dish that brings the taste of Spain straight to your kitchen. This one-pan meal is perfect for busy weeknights when you want something satisfying but easy to prepare. With tender chicken, spicy chorizo, and colorful vegetables, it is a feast for both the eyes and the taste buds.
Why Make This Recipe
This paella recipe is simple enough for a mid-week dinner yet impressive enough for guests. It combines hearty ingredients and spices that make for a delightful meal everyone will love. Plus, it is a one-pan dish, meaning fewer dishes to wash at the end! You can mix and match the ingredients based on what you have on hand, making it versatile and adaptable for any occasion.
How to Make Mid Week Paella
Making Mid Week Paella is straightforward and will have your kitchen smelling wonderful in no time. Follow these easy steps, and you’ll have a delicious meal ready to enjoy with family or friends.
Ingredients
- 1 tbsp olive oil
- 350 g / 12 oz chicken thigh fillets (cut into 8 pieces)
- 180 g / 6 oz chorizo (the best you can afford, I like to use a spicy one)
- 1 small brown onion (diced)
- 1 small red capsicum / bell pepper (roughly diced)
- 2 cups (packed) shredded spinach (optional)
- 2 garlic cloves (minced)
- 1 can (400 g / 14 oz) crushed tomato
- 1 1/2 cups chicken stock/broth
- 1/3 cup frozen peas
- 1 tsp paprika
- 1 cup Spanish calasparra rice
- 1 1/2 tbsp parsley (finely chopped)
- Salt and pepper
Directions
- Cut the chorizo into quarters vertically, then slice it into 0.5 cm / 1/3 inch pieces.
- Season the chicken with salt and pepper.
- Heat olive oil in a pan over high heat. Add the chicken and sear each side until golden brown, but not cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add garlic, onion, and chorizo. The chorizo will release oil, so you don’t need extra oil. Stir and cook for 1 minute until the chorizo starts to brown.
- Add the capsicum and cook for another minute until the chorizo is dark golden brown.
- Add the rice and stir until it is coated with the oil.
- Pour in the chicken stock, crushed tomato, spinach, half of the peas, and paprika. Stir gently to mix and bring to a simmer. Turn down the heat to medium-high so the stock remains at a gentle simmer.
- Place the chicken back into the pan, mostly submerged in the liquid.
- Cook without stirring for 10 minutes. Scatter the remaining peas over the top and continue cooking for 5 more minutes until most of the liquid is absorbed and the rice is cooked but still slightly firm (al dente).
- Remove from heat and let it stand for 5 minutes. Any leftover liquid will be absorbed while resting.
- Finish by scattering with parsley and serve.
How to Serve Mid Week Paella
Serve Mid Week Paella hot from the pan for a communal dining experience. You can also offer lemon wedges on the side for a refreshing squeeze of citrus that brightens the flavors. A green salad or some crusty bread pairs wonderfully with this dish.
How to Store Mid Week Paella
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, add a splash of chicken stock or water to the pan and heat on the stove until warmed through. Avoid microwaving as it can make the rice mushy.
Tips to Make Mid Week Paella
- If you can’t find Spanish calasparra rice, you can use Arborio rice, but note that the texture may vary.
- For a spicier kick, add a pinch of red pepper flakes while cooking.
- Customize the vegetables based on what you have; peas, zucchini, or green beans work well too.
Variation
Feel free to switch up the proteins! You can use shrimp, mussels, or even make a vegetarian version by omitting the meat and adding more vegetables or chickpeas.
FAQs
1. Can I use other types of rice for this recipe?
Yes, while Spanish calasparra rice is the best choice, Arborio or other short-grain rice can work in a pinch.
2. Is paella traditionally cooked in a specific pan?
Yes, traditional paella is made in a wide, shallow pan known as a “paellera.” However, any large skillet or frying pan works well for this recipe.
3. Can I freeze Mid Week Paella?
It’s best to eat it fresh, but you can freeze it. To do so, let it cool completely, then store it in an airtight container. Consume within 1-2 months for the best quality.
Mid Week Paella
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 350 g chicken thigh fillets (cut into 8 pieces)
- 180 g chorizo (spicy)
- 1 small brown onion (diced)
- 1 small red capsicum / bell pepper (roughly diced)
- 2 cups shredded spinach (optional)
- 2 cloves garlic (minced)
- 1 can (400 g) crushed tomato
- 1.5 cups chicken stock/broth
- ⅓ cup frozen peas
- 1 tsp paprika
- 1 cup Spanish calasparra rice
- 1.5 tbsp parsley (finely chopped)
- Salt and pepper
Instructions
Preparation
- Cut the chorizo into quarters vertically, then slice it into 0.5 cm / 1/3 inch pieces.
- Season the chicken with salt and pepper.
- Heat olive oil in a pan over high heat. Add the chicken and sear each side until golden brown, but not cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add garlic, onion, and chorizo. The chorizo will release oil, so you don’t need extra oil. Stir and cook for 1 minute until the chorizo starts to brown.
- Add the capsicum and cook for another minute until the chorizo is dark golden brown.
- Add the rice and stir until it is coated with the oil.
- Pour in the chicken stock, crushed tomato, spinach, half of the peas, and paprika. Stir gently to mix and bring to a simmer. Turn down the heat to medium-high so the stock remains at a gentle simmer.
- Place the chicken back into the pan, mostly submerged in the liquid.
- Cook without stirring for 10 minutes. Scatter the remaining peas over the top and continue cooking for 5 more minutes until most of the liquid is absorbed and the rice is cooked but still slightly firm (al dente).
- Remove from heat and let it stand for 5 minutes. Any leftover liquid will be absorbed while resting.
- Finish by scattering with parsley and serve.
