Hearty and deliciously flavourful! Packed with all the good stuff from tender juicy chicken, saffron, chorizo sausages and more! This no-fail, weeknight dinner Pan Seared Chicken Paella recipe is shared by home cook Randall Goh.
For an even easier cooking process, use Meyer OPT Steel 24cm saute pan. The stainless still pan holds heat well and is great for cooking dishes with longer cooking time such as Paella. The textured surface of the pan is great for browning and searing. You can use over induction stove and is oven safe up to 230 degrees Celsius.
Simply pour chicken stock into a saute pan and bring it to a simmer. Add saffron and a pinch of salt. Reduce heat and transfer it to a bowl. Next, in a mixing bowl add in chicken and marinade. Mix evenly and set aside.
Heat olive oil in the OPT Steel saute pan over medium-high heat. Add in chicken and sear for 2 minutes. Turn the chicken to the sides for 3 minutes till evenly brown. Add in green beans, red peppers, onion and chorizo sausages and saute for 5 minutes. Next, add in the tomatoes and garlic and saute for another 5 minutes. Pour in the chicken stock and mix evenly. Bring it to a boil and add in the Japanese short grain rice. Lower the heat and simmer for 20 - 30 minutes.
Remove the pan from the stove and garnish with sweet peas! Squeeze lemon juice over the paella and serve. We call this the ideal go-to meal without the laborious work required in the traditional Spanish version!
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