Chicken and green olive paella

Chicken second courses Spanish cuisine

This paella gets a boost of flavor from some familiar Spanish ingredients: sherry, saffron, green olives, and smoked paprika. Crushing the green olives beforehand allows their briny juices to season the rice. Cubes of boneless, skinless thighs can be substituted for the whole variety used here; you’ll just need to increase the oil amount to 3 tablespoons during the browning stage, to make up for the lack of chicken fat that normally renders out of the skin.