Spanish Chicken and Chorizo Paella

Name: Spanish Chicken and Chorizo Paella
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 tablespoon olive oil; 4 boneless, skinless chicken thighs, cut into 1-inch pieces; 4 ounces chorizo sausage, casing removed and sliced; 1 large onion, chopped; 1 red bell pepper, chopped; 2 cloves garlic, minced; 1 teaspoon smoked paprika; 0.5 teaspoon saffron threads, crumbled (optional, but recommended); 1.5 cups Arborio or short-grain rice; 0.5 cup dry white wine (optional); 3 cups chicken broth, hot; 0.5 cup frozen peas; 0.25 cup chopped fresh parsley, for garnish; Salt and black pepper to taste; Lemon wedges, for serving

MediumSpanishPrep: 20 minutesCook: 40 minutesServes 4

A flavorful and hearty Spanish rice dish featuring tender chicken, spicy chorizo, and a colorful array of vegetables, all cooked together in one pan for a complete and satisfying dinner.

Ingredients

•1 tablespoon olive oil
•4 boneless, skinless chicken thighs, cut into 1-inch pieces
•4 ounces chorizo sausage, casing removed and sliced
•1 large onion, chopped
•1 red bell pepper, chopped
•2 cloves garlic, minced
•1 teaspoon smoked paprika
•0.5 teaspoon saffron threads, crumbled (optional, but recommended)
•1.5 cups Arborio or short-grain rice
•0.5 cup dry white wine (optional)
•3 cups chicken broth, hot
•0.5 cup frozen peas
•0.25 cup chopped fresh parsley, for garnish
•Salt and black pepper to taste
•Lemon wedges, for serving

Dietary Info

Contains poultryContains pork

Instructions

1
Heat the olive oil in a large, shallow pan or paella pan over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the pan and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
2
Add the sliced chorizo to the pan and cook until crispy and its oils have rendered, about 3-5 minutes. Remove the chorizo and set aside with the chicken, leaving the rendered fat in the pan.
3
Add the chopped onion and red bell pepper to the pan and cook until softened, about 5-7 minutes. Stir in the minced garlic, smoked paprika, and saffron threads (if using) and cook for another minute until fragrant.
4
Stir in the rice, ensuring each grain is coated with the pan drippings. Pour in the white wine (if using) and cook until it has almost completely evaporated, about 2-3 minutes. Gradually add the hot chicken broth, stirring once to combine. Bring to a simmer, then return the cooked chicken and chorizo to the pan, distributing them evenly.
5
Reduce the heat to low, cover the pan (if possible, or use foil), and cook for 20-25 minutes, or until the liquid is absorbed and the rice is tender. Avoid stirring during this time to allow a crust (socarrat) to form on the bottom. If the rice seems too dry before it's cooked, add a little more hot broth.
6
Remove the pan from the heat and stir in the frozen peas. Cover and let stand for 5 minutes. Garnish with fresh parsley and serve immediately with lemon wedges.

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