Chicken & Artichoke Paella with Saffron & Smoked Paprika

A stunning, golden-hued paella packed with tender chicken thighs, briny artichoke hearts, and that unmistakable smoky saffron perfume. This is a showstopper dish that photographs like a dream — crispy socarrat (the caramelized rice crust at the bottom) and all. No cow dairy, no soy, no cooked seafood — just pure, vibrant Mediterranean soul with enough spice to keep things interesting.

Recipe details

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

Ingredients

  • 2 lbs bone-in skin-on chicken thighs, patted dry (about 5 thighs — one per person)
  • 2 cups short-grain paella rice (Bomba or Calasparra) (do not rinse — the starch is your friend here)
  • 5 cups chicken stock (warmed — cold stock slows things down)
  • ½ tsp saffron threads, steeped in ¼ cup warm water for 10 minutes (don't skip the bloom — it makes the color and flavour exponentially better)
  • 2 tsp smoked paprika (use hot smoked paprika if you want a real kick)
  • ¼ tsp cayenne pepper (optional — add more for extra heat)
  • 1½ tsp fine sea salt
  • 3 tbsp olive oil
  • 1 large yellow onion, finely diced
  • 1 large red bell pepper, deseeded and sliced into thin strips
  • 5 cloves garlic cloves, minced
  • 1 (14 oz) can canned whole peeled tomatoes, crushed by hand
  • 1 (14 oz) can canned artichoke hearts in water, drained and quartered (not marinated — you want water-packed for a cleaner flavour)
  • 1 tbsp coconut aminos (adds a beautiful umami depth without any soy)
  • ⅓ cup fresh flat-leaf parsley, roughly chopped (for garnish)
  • 2 lemon, 1 zested + both cut into wedges for serving
  • 1 tbsp margarine (stirred in at the very end for a silky finish)

Instructions

  1. Place ½ tsp saffron threads in a small bowl and pour ¼ cup (60 ml) of warm water over them. Let them steep for at least 10 minutes — you'll use this golden elixir shortly. Meanwhile, warm 5 cups (1.2 liters) of chicken stock in your microwave or a small saucepan until steaming but not boiling. Keep it warm.
  2. Pat 5 bone-in skin-on chicken thighs very dry with paper towels and season all over with ¾ tsp of the fine sea salt. Heat 3 tbsp (45 ml) of olive oil in your largest cast iron pan over medium-high heat. When shimmering, add the chicken thighs skin-side down. Sear without moving for 7–8 minutes until the skin is deep golden brown and crispy. Flip and sear the other side for 3 minutes. Transfer to a plate — they won't be fully cooked yet, that's totally fine.
  3. While the chicken sears, finely dice 1 large yellow onion. Set aside.
  4. Reduce the heat to medium. In the same cast iron pan with all those gorgeous chicken drippings, add the diced onion. Cook, stirring occasionally, for 5–6 minutes until softened and translucent.
  5. While the onion softens, deseed and slice 1 large red bell pepper into thin strips, then mince 5 garlic cloves. Quarter the drained artichoke hearts from the can. Crush the canned tomatoes by squeezing them directly with your hand over a bowl. Zest 1 lemon and cut both lemons into wedges for serving.
  6. Add the sliced red bell pepper strips to the pan and cook for 3 minutes until beginning to soften. Add the minced garlic, 2 tsp smoked paprika, and ¼ tsp cayenne. Stir and cook for 1 minute until fragrant — your kitchen should smell absolutely incredible right now.
  7. Add the crushed canned tomatoes and 1 tbsp coconut aminos. Stir everything together and cook for 4–5 minutes, stirring occasionally, until the tomato has reduced and thickened into a deep brick-red sofrito.
  8. Add 2 cups (400 g) of paella rice to the pan and stir to coat every grain in the sofrito. Toast for 1–2 minutes. Now pour in the warm chicken stock along with the bloomed saffron water (pour every last golden drop in). Add the remaining ¾ tsp of sea salt and give the pan one gentle stir to distribute everything evenly. From this point on, do NOT stir the rice again — stirring is the enemy of the socarrat crust.
  9. Nestle the seared chicken thighs skin-side up back into the rice, pressing them in gently. Tuck the quartered artichoke hearts in between the chicken pieces. Bring the liquid to a gentle boil over medium heat, then reduce to medium-low and cook uncovered for 15 minutes.
  10. After 15 minutes, most of the liquid should be absorbed. Reduce the heat to low and cook for another 5 minutes. Then crank the heat to medium-high for the final 2 minutes to develop the legendary socarrat — you should hear a gentle crackle from the bottom of the pan. Remove from heat.
  11. Remove from heat, dot 1 tbsp margarine across the top of the rice, and cover the pan tightly with foil or a large baking sheet. Let the paella rest for 5 minutes — this is non-negotiable, it finishes the cook and lets the crust set perfectly.
  12. Uncover, scatter ⅓ cup (15 g) of roughly chopped fresh flat-leaf parsley and the lemon zest over the top. Arrange lemon wedges around the edges. Bring the entire cast iron pan to the table for that full Spanish drama effect. To check for socarrat, gently scrape the bottom with a spoon — if there's a golden crust, you nailed it.