Skillet Paella

Campbell's Skillet Paella Recipe

When asked for tips regarding making authentic paella, Spanish chefs agree on one thing: it's all about the rice.  Good flavor and texture are vital, and preparation requires a tad of skill.  But don't worry- once you make your first paella, you will be so pleased with your creation that you can't help but dream about the next one!

At a glance


15 min.


1 hr. 25 min.



Cook: 1 hr. 10 min.

Made With

  • Campbell’s® Condensed Chicken Broth

    Campbell’s® Condensed Chicken Broth

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

What You'll Need

1 1/2 pounds chicken drumsticks (about 6 drumsticks)
2 tablespoons olive oil
1 small onion, diced
1 1/2 cups uncooked long grain white rice
2 ounces to 3 ounces Spanish-style dried chorizo sausages, chopped
4 cans (10 1/2 ounces each ) Campbell’s® Condensed Chicken Broth
1 clove garlic, minced
1 teaspoon Spanish paprika (hot or mild)
1/2 cup undrained diced tomatoes
1 pinch saffron
1 drained jarred pimiento (piquillo pepper), cut into strips
6 fresh green beans

How to Make It

  • 1

    Season the chicken as desired.  Heat the oil in a 12-inch skillet over medium heat.  Add the chicken and onion and cook for 15 minutes or until the chicken is browned on all sides.  Remove the chicken from the skillet.

  • 2

    Add the rice and sausage to the skillet and cook for 7 minutes or until the rice turns opaque, stirring occasionally.

  • 3

    Stir 3 cans broth, garlic, paprika, tomatoes and saffron, if desired, in a large measuring cup.  Stir the broth mixture in the skillet.  Reduce the heat to low.

  • 4

    Return the chicken to the skillet.  Cook for 15 minutes.  Cook for 20 minutes more, adding 1/2 cup remaining broth every 10 minutes if no broth is visible among the rice.

  • 5

    Cover the skillet and cook for 10 minutes.  Remove the skillet from the heat.  Top with the pimiento and green beans.  Cover and let stand for 10 minutes.

Full Screen View

  • Ingredient Note: Pimientos (or Spanish piquillo peppers), are not spicy, but rich in roasted red pepper flavor.  Similar to a bell pepper, pimientos are used to stuff olives and make pimiento cheese.  You can find whole, jarred pimientos in the pickle section of most grocery stores.
You need to be signed in to add a note to this recipe.
Please Log In or Register.

Your Recently Viewed Recipes