Paella is a traditional Spanish dish of saffron-infused rice cooked with a variety of meats and vegetables. It varies from season to season and from region to region in Spain. A good paella often contains some crunchy, toasted rice on the bottom of the pot as a counterpoint to the smooth grains. Typical paellas include a mix of proteins such as chorizo sausage, shrimp, and mussels along with chicken. Feel free to mix and match, using a total of 1/2 to 3/4 pound. This version takes advantage of the springtime arrival of fresh peas and morel mushrooms. To add a bright note to this recipe, include the grated zest of half a lemon sprinkled on the mushroom layer. Consider substituting white wine for some or all of the liquid.

　　

Ingredients

serves 2

　　Olive oil spray

　　3 garlic cloves, chopped

　　1/2 medium onion, sliced thinly

　　1 cup Arborio or paella rice

　　1 small pinch saffron threads

　　1/4 teaspoon paprika, preferably Spanish smoked pimentón

　　1/4 teaspoon red pepper flakes

　　1 cup plus 1 tablespoon broth (chicken or vegetable) or water, or a mix

　　1/2 to 3/4 pound chicken breasts or thighs

　　Sea salt

　　1/2 red bell pepper, cored, seeded, and sliced

　　2 cups fresh or frozen green peas

　　3 to 5 morel mushrooms, chopped, optional

　　8 to 10 cremini mushrooms, sliced

　　4 to 6 fresh thyme sprigs

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

　　

Step 3

Scatter the garlic and onion in the pot.

　　

Step 4

Rinse the rice in a strainer until the water runs clear, then add the rice to the pot. Use the back of a spoon to smooth the rice in an even layer.

　　

Step 5

Add the saffron, paprika, and red pepper flakes to the broth and stir before pouring into the pot.

　　

Step 6

Add the chicken and season lightly with salt. Cover with a layer of bell pepper, followed by the peas and mushrooms. Set the thyme sprigs on top.

　　

Step 7

Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Fluff the rice and serve immediately.

　　

nutrition information

Step 8

Calories: 608

　　

Step 9

Protein: 10g

　　

Step 10

Carbohydrates: 97g

　　

Step 11

Fat: 4g

　　

Step 12

Cholesterol: 88mg

　　

Step 13

Sodium: 173mg

　　

Step 14

Fiber: 4g

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