Explore the rich and aromatic flavors of Spain with this Spanish Paella featuring chorizo. This cherished dish combines savory chorizo, succulent chicken, and saffron-infused rice, all cooked in one pan. Its vibrant colors and bold flavors offer a glimpse into Mediterranean cuisine, bringing the bustling streets of Valencia right to your kitchen. Ideal for a family meal or a cozy dinner, this paella offers a wonderful culinary escape with its delightful combination of textures and tastes.

Ingredients

• 1 cup arborio rice
• 1 lb chicken thighs, boneless and skinless, cut into chunks
• 8 oz chorizo sausage, sliced
• 1 whole onion, chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp saffron threads
• 4 cups chicken broth
• 1/2 cup frozen peas
• 1 can diced tomatoes, drained
• 1/2 cup roasted red peppers, sliced
• 1/4 cup fresh parsley, chopped
• 1 whole lemon, cut into wedges

Instructions

1. In a small bowl, soak saffron threads in 2 tbsp of warm water for 10 minutes.
2. Heat 2 Tbsp of olive oil in a large paella pan over medium heat. Add chorizo and cook until browned, about 5 minutes. Remove and set aside.
3. Add chicken pieces to the pan and cook until browned on all sides, about 6 minutes. Remove and set aside.
4. In the same pan, sauté onions until translucent, about 3 minutes. Add garlic, smoked paprika, and arborio rice. Stir well to coat the rice in the oil and spices.
5. Pour in chicken broth and saffron mixture. Bring to a boil, then reduce heat to low and simmer for 15 minutes, stirring occasionally.
6. Add peas, tomatoes, and roasted peppers. Cook for an additional 5 minutes until the vegetables are heated through.
7. Return chorizo and chicken to the pan. Cover and cook for 10 more minutes or until rice is tender and the liquid is absorbed.
8. Garnish with parsley and serve with lemon wedges.

Keywords: One-Pan Meal, Savory, Rice Dish, Hearty, Spanish

Spice Rack: Smoked Paprika, Saffron, Parsley

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