Chicken & Artichoke Paella with Saffron & Smoked Paprika

A showstopping Spanish-inspired paella loaded with golden saffron-scented rice, tender chicken thighs, briny artichoke hearts, and a deep smoky paprika backbone. No seafood, no cow dairy, no shortcuts — just an honest, soul-warming one-pan feast that photographs like a dream. The socarrat (that crispy, caramelized rice crust on the bottom) is the real star here, and we're going for it.

Recipe details

Yield
5 people
Prep time
35 minutes
Cook time
50 minutes
Total time
1 hour 20 minutes

Ingredients

  • 2¼ lb bone-in, skin-on chicken thighs (about 5 thighs, one per person)
  • 2 cups bomba or Arborio rice (bomba is traditional and holds up beautifully; Arborio works great too)
  • 5 cups chicken stock (low-sodium preferred)
  • ½ tsp saffron threads, lightly crushed between your fingers (steeped in warm stock for best colour and flavour)
  • 2 tsp smoked paprika (pimentón de la vera if you can find it — it's a game changer)
  • 1 tsp sweet paprika
  • ¼ tsp cayenne pepper (for a gentle kick — add more if you love heat)
  • to taste fine sea salt
  • 1 (14 oz) can artichoke hearts, drained and halved (or use frozen and thawed — both work perfectly)
  • 1 (12 oz) jar roasted red peppers, drained and sliced into strips (jarred is totally fine and saves time)
  • ¾ cup crushed tomatoes
  • 1 large yellow onion, finely diced
  • 5 cloves garlic cloves, minced
  • 1 large red bell pepper, deseeded and finely diced
  • ¼ cup flat-leaf parsley, roughly chopped (for finishing)
  • 2 large lemon, cut into wedges (for serving — the brightness is essential)
  • 3 tbsp olive oil
  • 1 tbsp margarine (for finishing richness — make sure it's dairy-free)
  • ½ cup dry white wine (or substitute with extra stock and a squeeze of lemon)
  • 1 tbsp coconut aminos (adds a subtle umami depth without soy)

Instructions

  1. Pour 5 cups (1.2 L) of chicken stock into a medium saucepan and warm it over low heat until just steaming — do not boil. Lightly crush ½ tsp saffron threads between your fingers directly into the warm stock, stir gently, and leave it to steep. This blooms the saffron and turns your stock a gorgeous deep gold.
  2. While the saffron steeps, pat 5 bone-in, skin-on chicken thighs completely dry with paper towels — this is the secret to great browning. Season generously all over with fine sea salt and set aside.
  3. Heat 2 tbsp olive oil in your largest cast iron pan over medium-high heat until shimmering. Place the chicken thighs skin-side down and sear, without moving them, for 7–8 minutes until the skin is deeply golden and releases easily from the pan. Flip and sear the other side for 3–4 minutes. The chicken won't be cooked through yet — that's perfect. Transfer to a plate and set aside.
  4. While the chicken is searing, finely dice 1 large yellow onion and deseed and finely dice 1 large red bell pepper. Set both aside together — they'll go in at the same time.
  5. Reduce heat to medium. Add the remaining 1 tbsp olive oil to the same pan (leave all those gorgeous golden drippings in there). Add the diced onion and red bell pepper and cook, stirring occasionally, for 6–8 minutes until soft and lightly golden.
  6. While the onion and pepper soften, mince 5 garlic cloves and drain and halve the 1 (400 g) can of artichoke hearts. Also drain and slice the roasted red peppers from the jar into strips. Set everything aside separately.
  7. Push the onion mixture to the edges of the pan. Add the minced garlic to the center and cook, stirring, for 1 minute until fragrant. Stir in 2 tsp smoked paprika, 1 tsp sweet paprika, and ¼ tsp cayenne pepper and let the spices toast in the oil for 30 seconds — you'll smell them immediately. Add ¾ cup (180 ml) crushed tomatoes and 1 tbsp coconut aminos, stir everything together, and cook for 2–3 minutes until the tomato darkens slightly and the mixture thickens.
  8. Pour in ½ cup (120 ml) dry white wine and stir, scraping up any caramelized bits from the bottom of the pan. Let it bubble and reduce for 2 minutes.
  9. Add 2 cups (380 g) rice to the pan and stir well for 1–2 minutes to coat every grain in the sofrito — this toasts the rice slightly and builds incredible flavour. Spread the rice into an even, flat layer across the pan.
  10. Pour the golden saffron-infused stock evenly over the rice. Give the pan one gentle shake to settle everything — do NOT stir again from this point on. This is how the socarrat forms. Nestle the seared chicken thighs, skin-side up, back into the rice in an even pattern. Scatter the halved artichoke hearts into the gaps around the chicken.
  11. Bring the liquid to a vigorous bubble over medium-high heat, then reduce to medium and cook, uncovered, for 18–20 minutes. The rice will absorb almost all of the liquid. Resist all urges to stir — not even once.
  12. When the liquid is nearly absorbed, listen for a gentle crackling sound from the bottom of the pan — that's the socarrat forming. Increase the heat to medium-high for the final 1–2 minutes to crisp up the crust, then remove from heat. Lay the roasted red pepper strips decoratively across the top. Dot 1 tbsp margarine over the hot rice and cover the pan loosely with foil. Let the paella rest, undisturbed, for 5 minutes.
  13. Remove the foil. Scatter ¼ cup (15 g) roughly chopped flat-leaf parsley generously over the top. Arrange lemon wedges around the edge of the pan. Bring the whole pan straight to the table — paella is always served from the pan. To check for socarrat, use a spoon to gently scrape a small section of the bottom — you should find a layer of deeply golden, crispy rice. That's the prize.