Super-easy chicken paella

Oct 29, 2020
This mouthwatering paella is the perfect midweek meal. Source; Getty.

Just because you want a quick and easy dinner doesn’t mean you have to skimp on the overall flavour. This paella is the perfect example of enjoying a delicious dinner without all the effort!

Not only is this dish super simple, but it’s also incredibly versatile. This means if you have any leftovers hanging around that you really want to get rid of, try throwing them in the mix and enjoy!


  • 1 teaspoon saffron threads
  • 2 tablespoons boiling water
  • 1 tablespoon olive oil
  • 4 (125g each) chicken thigh fillets, trimmed, cut into 4cm pieces
  • 1 medium red onion, chopped
  • 1 1/2 teaspoons smoked sweet paprika
  • 1 medium red capsicum, chopped
  • 2 cups white medium-grain rice
  • 3 cups salt reduced chicken style liquid stock
  • 1 cup frozen peas, thawed
  • 1/4 cup finely chopped fresh flat-leaf parsley leaves
  • Lemon wedges, to serve


  1. Place saffron threads in a bowl. Add boiling water. Stand for 5 minutes.
  2. Meanwhile, heat oil in a large, heavy-based saucepan over high heat. Cook chicken and onion for 3 to 4 minutes or until golden.
  3. Add paprika, capsicum and rice. Stir to coat. Add saffron mixture and stock. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 15 to 18 minutes or until rice is just tender. Add peas and parsley. Season with salt and pepper. Stir to combine. Serve with lemon wedges.

Sue's sassy!

She became a member of Starts at 60 and got access to amazing travel deals, free masterclasses, exclusive news and features and hot member discounts!

And she entered to win a $10K trip for four people to Norfolk Island in 2021. Join now, it’s free to become a member. Members get more.


Leave your comment

Please sign in to post a comment.
Retrieving conversation…
Stories that matter
Emails delivered daily
Sign up