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.
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Recipe Information
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
Instructions
Heat 2 tablespoons of olive oil in a large, wide, and deep skillet or paella pan over medium-high heat.
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.
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.
Stir in the smoked paprika, sweet paprika, and rosemary, cooking for about 1 minute to release their aromas.
Add the diced zucchini and cook for 4-5 minutes until slightly softened. Stir in the diced tomatoes and cook for another 2 minutes.
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.
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.
Scatter the frozen peas on top during the last 5 minutes of cooking.
Remove the pan from heat, cover with a clean kitchen towel, and let the paella rest for 5 minutes.
Garnish with lemon wedges and serve warm.
Nutrition Facts
Calories |
802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 790 mg | 34% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.7 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 100 mg | 8% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1022 mg | 22% | |
*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.
