Paella recipes

Name: Jerk Chicken Paella
Prep time: 40 minutes
Cook time: 40 mins
Total time: 1 hour 20 minutes
Yield: 6 to 8
Ingredients: 2 cups Mahatma® Parboiled Medium Grain Rice for Paella; 2 lb boneless, skinless chicken thighs, cut into 2-inch chunks; 1 tsp salt; 1 tsp pepper; 1/4 cup canola oil; 1 onion, diced; 2 cloves garlic, minced; 1 orange bell pepper, diced; 1 red bell pepper, diced; 2 tbsp fresh thyme, finely chopped; 1 tbsp ground turmeric; 1 tsp curry powder; 3 tbsp jerk paste; 4 cups sodium-reduced chicken broth; 1 can (14 oz) diced tomatoes, drained; 1 can (14 oz) pigeon peas, rinsed and drained; 4 green onions, thinly sliced; 1/4 cup fresh cilantro, finely chopped; 2 limes, cut into wedges

Love Spain and all its gastronomy? Then this is the right recipe collection for you! Although they may differ in style, there’s one thing they all have in common that is paramount to an authentic paella – Parboiled Medium Grain Rice. Whether you’re a vegetarian, a meat-lover or a pescatarian – we’ve got just the right paella recipe to suit your hunger. Now it’s just a matter of which to cook first!