Spanish Paella with Chicken and Chorizo

Name: Spanish Paella with Chicken and Chorizo
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 tablespoon olive oil; 4 boneless, skinless chicken thighs, cut into 1-inch pieces; 4 ounces chorizo, sliced; 1 large onion, chopped; 1 red bell pepper, chopped; 2 cloves garlic, minced; 1 teaspoon smoked paprika; 1/2 teaspoon saffron threads, crumbled and steeped in 1/4 cup hot water; 1 1/2 cups Arborio or bomba rice; 4 cups chicken broth, hot; 1/2 cup frozen peas; 1/2 cup chopped fresh parsley, for garnish; Salt and freshly ground black pepper to taste; Lemon wedges, for serving

MediumSpanishPrep: 20 minutesCook: 35 minutesServes 4

A vibrant one-pan rice dish infused with saffron, chicken, spicy chorizo, and vegetables, perfect for a satisfying dinner.

Ingredients

•1 tablespoon olive oil
•4 boneless, skinless chicken thighs, cut into 1-inch pieces
•4 ounces chorizo, sliced
•1 large onion, chopped
•1 red bell pepper, chopped
•2 cloves garlic, minced
•1 teaspoon smoked paprika
•1/2 teaspoon saffron threads, crumbled and steeped in 1/4 cup hot water
•1 1/2 cups Arborio or bomba rice
•4 cups chicken broth, hot
•1/2 cup frozen peas
•1/2 cup chopped fresh parsley, for garnish
•Salt and freshly ground black pepper to taste
•Lemon wedges, for serving

Dietary Info

Contains poultryContains pork

Instructions

1
Heat olive oil in a large paella pan or a wide, shallow skillet over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pan and set aside.
2
Add sliced chorizo to the pan and cook until crispy and its oils are released, about 3-4 minutes. Remove chorizo and set aside with the chicken.
3
Reduce heat to medium. Add onion and red bell pepper to the pan and cook until softened, about 5-7 minutes. Stir in minced garlic and smoked paprika, cooking for another minute until fragrant.
4
Add the rice to the pan, stirring to coat the grains with the pan drippings and vegetables. Pour in the hot chicken broth and the saffron threads steeped in water. Bring to a simmer, then return the chicken and chorizo to the pan, distributing them evenly. Do not stir the rice after this point.
5
Reduce heat to low, cover the pan (if possible, or loosely with foil), and simmer for 20-25 minutes, or until most of the liquid has been absorbed and the rice is tender. If the rice seems too dry before it's cooked, you can add a little more hot broth, but avoid stirring.
6
Remove the pan from the heat. Stir in the frozen peas. Cover and let stand for 5 minutes to allow the peas to warm through and the flavors to meld. Garnish with fresh parsley and serve immediately with lemon wedges.

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