How To Cook Spanish Paella


Olive oil 5 Tablespoon
Paprika 1 Teaspoon
Oregano 1 Teaspoon
Salt and pepper 1 Teaspoon (Or to taste)
Chicken breast 2 Pound (Boneless and skinless)
Garlic cloves 3 Medium
Red pepper flakes 1 Teaspoon
Red bell pepper 1 Medium (Chopped)
Bay leaf 1 Medium
Chicken stock 1 Bottle (1 l)
Chorizo 1 Pound (chopped)
Parsley 1 Cup (16 tbs) (Chopped)
Rice/Use shortgrain rice (preferably) 2 Cup (32 tbs)
Saffron threads 1 Pinch
Lemon zest 1 Tablespoon (Leveled)
Spanish onion slices 1 Large


If you ask anyone what they loved about Spain, they're going to say The Food! While staying in our luxury villa, we decided to try our hand at cooking a Spanish Paella. This is a simple and easy recipe for you to try at home!

Preparation -

1. Cut Chicken into strips.

2. Mix the chicken strips, olive oil, 1 tablespoon paprika and 2 teaspoons oregano together in a bowl. Add salt and pepper to taste and keep aside.

3. Zest the lemons, crush the garlic, chop onions and red bell pepper.

Cooking -

4. Mix rice with olive oil, garlic and red pepper flakes and cook it for 3 minutes.

5. Add chicken stock to rice, along with the saffron threads, bay leaf, parsley and lemon zest. Simmer the rice for 20 minutes.

6. Add marinated chicken to a skillet. Add chopped onions to it and cook for 5 minutes.

7. Fry red bell peppers in a separate pan for 4-5 minutes and keep aside.

Serving -

8. Serve the chicken and pepper over the bed of rice and enjoy this quickly made paella.

Recipe Summary

Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 2746Calories from Fat 1324

 % Daily Value*

Total Fat 148 g227.7%

Saturated Fat 53 g265%

Trans Fat 0 g


Sodium 3803 mg158.46%

Total Carbohydrates 188 g62.7%

Dietary Fiber 8 g32%

Sugars 15 g

Protein 156 g312%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet