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Chicken Paella

Chicken Paella with Peppers, Spinach, and Castelvetrano Olives

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Recipe Details


Known for its layers of flavor and texture, paella is a Spanish dish combining yellow rice, saffron, veggies, and protein—think chicken, seafood, chorizo, or any combination. For tonight's version, Chef Liz browns ground chicken in a paella spice blend, which includes typical seasonings like turmeric, paprika, and saffron, then stirs in rice, sautéed bell pepper, and spinach. Castelvetrano olives and lemon wedges for squeezing over top make the perfect bright garnishes.


  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 710
  • Protein 35g
  • Total Carb 48g
  • Total Fat 43g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • Arborio rice
    1/2 cup
    Arborio rice
  • chicken bouillon cube
    chicken bouillon cube
  • paella spice mix
    2 teaspoons
    paella spice mix
  • ground chicken
    12 ounces
    ground chicken
  • baby spinach
    1 ounce
    baby spinach
  • red bell pepper
    red bell pepper
  • plum tomato
    plum tomato
  • Castelvetrano olives
    2 tablespoons
    Castelvetrano olives
  • shallot
  • lemon

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 12" large nonstick pan

Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine Arborio rice, bouillon cube, half of spice mix, 1 cup water, and ¼ teaspoon salt; bring to a boil over high heat. Stir once, reduce heat to low, cover pot, and simmer until water is fully absorbed, 12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then set aside uncovered to release steam, making it easier to crisp in Step 5.

  2. Cook chicken

    Cook chicken

    While rice cooks, heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add chicken; season with remaining spice mix, ½ teaspoon salt, and black pepper as desired. Cook, breaking up meat, until browned, about 5 minutes. Using a slotted spoon, transfer chicken to a large bowl. Wipe pan clean and reserve, off heat, for Step 4.

  3. Prepare ingredients

    Prepare ingredients

    While chicken cooks, rinse all produce. Pat spinach dry with paper towel and roughly chop. Halve bell pepper lengthwise, discarding seeds and stem; cut lengthwise into ¼-inch strips, then halve crosswise. Finely chop tomato. Halve olives. Peel shallot, halve, and thinly slice.

  4. Sauté vegetables

    Sauté vegetables

    Return pan from chicken to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add bell pepper and shallot; sauté, stirring, until softened, 4-5 minutes. Add tomato and sauté, stirring, until tender, 2-3 minutes more. Transfer vegetables to bowl with chicken, reserving pan for the next step. Add spinach, ½ teaspoon salt, and black pepper to bowl with chicken; stir to combine and wilt spinach slightly.

  5. Finish paella

    Finish paella

    Return pan from vegetables to medium-high heat with 2 tablespoons olive oil. When oil is shimmering, add cooked rice and chicken and vegetables; stir to combine, then press down into a single layer. Cook, without moving, until crisp and golden on bottom, 3-4 minutes. Meanwhile, arrange olives cut-side down on top of paella in a single layer—feel free to get creative with the design. Cut lemon into wedges for serving.

  6. Plate chicken paella

    Plate chicken paella

    Transfer chicken paella to serving plates, or serve family-style, straight from the pan. Enjoy with lemon wedges for squeezing over. Dig in!

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