Grilled Chicken Spring Paella Skillet Recipe

Bring life to your menu with this recipe for a spring-inspired paella featuring Original Philly® Sliced Chicken with artichoke hearts, sugar snap peas, lemon zest and saffron rice. Garnished with almond slivers and a drizzle of smoked paprika oil, this dish is served in a cast iron skillet with chili oil on the side for an individualized addition of heat.

Step 1: In a personal size cast iron or skillet, warm a drizzle of olive oil over medium heat.

Step 2: Add artichoke hearts and peas, sauté for 2-3 minutes.

Step 3: Add sliced chicken and preserved lemon, toss to incorporate ingredients evenly.

Step 4: Fold in cooked saffron rice and allow to warm for 2-3 minutes or until evenly heated. Remove from heat.

Step 5: Arrange grilled scallion pieces over the top and drizzle with smoked paprika oil.

Step 6: Garnish with toasted almond slivers and parsley leaf. 

Step 7: Pair with side of chili oil and serve immediately.

Sub-Recipe Directions

Saffron Rice

Step 1: Rinse rice under cold running water for 2-3 minutes. Drain and set aside.

Step 2: Heat oil in a 2 qt. sauce pot over medium-high heat. 

Step 3: Add cardamom and onion to heated oil. Sauté until fragrant.

Step 4: Add rinsed rice to sauce pot, stirring for a few minutes to allow the rice to toast.

Step 5: Add water, saffron, and salt to sauce pot and bring to a boil.

Step 6: Reduce heat to low, cover and cook for 12-15 minutes or until the water is absorbed and rice is tender.

Step 7: Remove from heat and hold warm for incorporation into larger recipe.