Chicken Paella with Pine Nuts and Parmesan
One-pot chicken paella combining turmeric-spiced rice with tender shallots, sun-dried tomatoes, and diced cooked chicken, finished with toasted pine nuts and sharp parmesan. Rich, warming, and elegant enough for weeknight dinners or casual entertaining. The spiced broth infuses each grain while the pine nuts add textural contrast and subtle nuttiness that distinguishes this simpler paella from traditional Spanish versions.
Ingredients
- 1 tablespoon oil
- 1 ½ cups rice
- 3 cups chicken broth, rich
- 1 teaspoon turmeric
- ½ teaspoon cumin, ground
- salt, to taste
- pepper, to taste
- 1 clove garlic, minced
- 4 shallots, minced
- 3 sun-dried tomatoes, packed in oil, drained and choppedfresh diced tomatoes0.75:1tomatoes
less concentrated flavor, reduce broth slightly
- ¼ cup chicken broth
- 4 cups chicken, cooked, diced
- ¼ cup pine nuts, toasted
- ¼ cup parmesan cheese
Instructions
- 1
Heat oil in a covered Dutch oven casserole over medium heat.
- 2
Add rice, chicken broth, turmeric, cumin, salt, and pepper.
- 3
Bring to a simmer, cover, and cook 30 minutes until rice is tender and liquid is absorbed.
- 4
While rice cooks, heat garlic and shallots in a saucepan until shallots soften.
- 5
Stir in sun-dried tomatoes and chicken broth to the shallot mixture.
- 6
Add diced chicken and heat through.
- 7
Stir tomato mixture into cooked rice until blended.
- 8
Transfer to a large shallow bowl.
- 9
Top with toasted pine nuts and parmesan cheese before serving.
Tips
Toast pine nuts in a dry skillet 2-3 minutes before serving to enhance their nutty flavor and prevent them from becoming soggy in the warm paella.
Use high-quality parmesan and grate it fresh just before serving for more vibrant cheese flavor that won't clump.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently in a covered pot over low heat with a splash of broth to restore moisture.
Prepare rice mixture and shallot mixture separately up to 1 day ahead. Combine and warm through just before serving.
In shallow bowls to showcase the rice. Pair with a crisp white wine or light salad.
Common Mistakes
Don't uncover the pot during cooking to avoid releasing steam needed to cook rice evenly.
Don't skip toasting the pine nuts to avoid bland, raw nut flavor.
Don't add cheese to the hot paella immediately; sprinkle on individual servings to prevent clumping and preserve sharp flavor.
Substitutions
Dairy-Free Swaps
General Alternatives
less concentrated flavor, reduce broth slightly
FAQ
Can I make this paella with raw chicken instead of cooked?
Not recommended with this method. The 30-minute rice cooking time won't fully cook chicken pieces. Dice raw chicken into small pieces and add to shallot mixture 10 minutes before rice finishes, or use pre-cooked chicken as directed.
What if I don't have sun-dried tomatoes?
Fresh diced tomatoes work well; use about 3/4 cup and add them with the shallots. Canned diced tomatoes are also acceptable. The paella will be slightly less concentrated in tomato flavor but still delicious.
How long can I keep leftover paella?
Refrigerate in an airtight container up to 3 days. Reheat gently on stovetop over low heat, stirring occasionally and adding a bit of broth to restore creamy texture. Freeze up to 2 months, though texture becomes slightly grainy upon thawing.