Paella Valenciana

Chef Eric Leibtag

Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291


preparation Time
0 mins

cook Time
0 mins


1742 per serving


  • 2 pounds chicken thighs, boneless/skinless, chopped into 1" cubes
  • 1 pounds chorizo bilbao, 1/2" slices
  • 1 onion, diced small
  • 2 garlic cloves, minced
  • 1 teaspoons saffron
  • 1 teaspoons smoked paprika
  • 1/4 cup olive oil
  • 3 roasted tomatoes
  • 2 cup Calasparra rice
  • 3 cup chicken stock
  • 1/2 cup green olives, sliced in 1/4s
  • 1 cup peas
  • salt, to taste
  • pepper, to taste



In a large paella pan, heat oil over high head, add chorizo (if using) and cook until lightly caramelized, remove and set aside. Reduce to medium heat and add onion, garlic and roasted tomato to the pan, season and cook for about 5 minutes. Add rice and cook, stirring for two minutes. Add saffron, smoked paprika, cook for 1 minute. Pour stock in to rice, stir and bring to a simmer. Stir in olives and peas, check season. Simmer over medium heat for about 20 minutes, or until liquid has been absorbed by the rice and a nice crust (not burnt) has developed on the bottom.

recipe by



The Kenmore brand represents 100 years of trusted performance, backed by exclusive features and innovations that no other brand can bring to the table. We’re always evolving to ensure day-to-day tasks are taken care of with faster cooking, better cleaning and more living throughout the home.