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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Recipe Information
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
- to taste salt
- to taste black pepper
- 4 lemon wedges, for serving
Instructions
Cut the chicken thighs into bite-sized pieces, season them with salt and black pepper, and set aside.
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.
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.
Stir in the minced garlic, smoked paprika, and saffron threads. Cook for 1 minute, letting the spices bloom and become fragrant.
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.
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.
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.
Scatter the frozen peas over the top of the paella, cover the pan, and cook for an additional 5 minutes to warm the peas.
Sprinkle the toasted pine nuts and shredded Manchego cheese over the paella. Cover again and let the cheese melt for 2-3 minutes.
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
Calories |
3283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.9 g | 186% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5443 mg | 237% | |
| Total Carbohydrate | 303.4 g | 110% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 30.5 g | ||
| Protein | 191.4 g | 383% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 799 mg | 61% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3896 mg | 83% | |
*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.
