Chicken Paella with Peppers, Spinach, and Castelvetrano Olives
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Ingredients & Equipment
What we send
- 1/2 cupArborio rice
- 1chicken bouillon cube
- 2 teaspoonspaella spice mix
- 12 ouncesground chicken
- 1 ouncebaby spinach
- 1red bell pepper
- 1plum tomato
- 2 tablespoonsCastelvetrano olives
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 6" small pot with lid
- 12" large nonstick pan
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.
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.
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.
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.
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.
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!