Maggi Saffron Paella

Name: Maggi Saffron Paella
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Cuisine: Spanish,Global
Ingredients: 2 cups Arborio rice (or any short-grain rice); 4 cups Hot water; 2 cubes MAGGI® Saffron Stock; 3 teaspoons Olive oil; 1 Medium Onion finely chopped; 3 Cloves Garlic minced; 1 Medium Red Bell Pepper chopped; 1 cup Frozen peas; 1 cup Tomato diced; 1 teaspoon Paprika powder; 500 grams Chicken shrimp or a combination of both (optional); 1 pinch Parsley chopped (optional)

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Intermediate

•

60 Min

•

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Ingredients

Recipe servings:

Short grain rice

2 cups

water

4 cups

MAGGI® Saffron Stock

2 cubes

Olive oil

3 tsp

Onions, finely chopped

1 Medium

Garlic, finely chopped

3 Cloves

red bell pepper

1 Medium

Frozen Mix Veg (Pot, Cart, Peas)

1 cup

Tomatoes, diced

1 cup

Paprika powder

1 tsp

Chicken breast

500 g

Fresh parsley, chopped

1 pinch

Utensils and appliances

Nutritional Information

Carbohydrates

61.5 g

Energy

466.86 kcal

Fats

13.14 g

Protein

23.45 g

Recipe steps

7 min

1 min

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Recipe steps

7 min

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In a large paella pan or skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until they become translucent.

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Recipe steps

7 min

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If using chicken or shrimp, add them to the pan and cook until they are browned and cooked through. Remove them from the pan and set them aside.

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Recipe steps

7 min

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Add the diced bell peppers to the pan and cook until they start to soften.

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7 min

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Stir in the rice and paprika powder. Cook for a few minutes, stirring constantly, until the rice is well-coated with the spices. Add Maggi® Saffron Bouillon cubes and stir well.

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7 min

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Add hot water bring it to a boil. Reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Avoid stirring the rice during this time to allow the socarrat (crispy bottom layer) to form.

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7 min

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If using chicken or shrimp, add them back to the pan along with the frozen peas and diced tomatoes. Cover the pan again and cook for an additional 5 minutes, or until the peas are heated through.

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Recipe steps

7 min

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Remove the pan from the heat and let it rest, covered, for a few minutes. Garnish with fresh parsley and serve hot.

With pictures

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Anonymous (not verified)

(No subject)

Grate Taste

05/20/2025 12:05 CEST

Singha (not verified)

(No subject)

Nice Recipe

12/10/2024 10:52 CET

Maggi Saffron Paella

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