Name: Spanish Chorizo and Chicken Paella
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 tbsp lemon juice; 1 tsp teaspoon saffron threads; 1 tbsp tablespoon olive oil; 1 lb boneless, skinless chicken thighs , cut into bite size pieces; 1 tsp salt; ½ tsp black pepper; 1 cup onion, diced; 1 red bell pepper, diced; 3 cloves garlic, crushed; 8 oz Spanish chorizo, sliced; 1 cup chopped canned tomatoes; 1 tbsp paprika; ½ tsp red pepper flakes, or cayenne pepper; 2 cups medium grain white rice, preferably bomba rice; 4 cups chicken broth; ½ cup frozen peas; ½ cup piquillo peppers, sliced into strips; 2 tbsp fresh flat leaf parsley, chopped; 1 lemon, sliced into wedges for serving with the paella

Culinary Corner » Spanish Chorizo and Chicken Paella

DifficultyIntermediate

Yields6 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

2 tbsp lemon juice

1 tsp teaspoon saffron threads

1 tbsp tablespoon olive oil

1 lb boneless, skinless chicken thighs , cut into bite size pieces

1 tsp salt

½ tsp black pepper

1 cup onion, diced

1 red bell pepper, diced

3 cloves garlic, crushed

8 oz Spanish chorizo, sliced

1 cup chopped canned tomatoes

1 tbsp paprika

½ tsp red pepper flakes, or cayenne pepper

2 cups medium grain white rice, preferably bomba rice

4 cups chicken broth

½ cup frozen peas

½ cup piquillo peppers, sliced into strips

2 tbsp fresh flat leaf parsley, chopped

1 lemon, sliced into wedges for serving with the paella

Combine the lemon juice and saffron threads in a small bowl, set aside.

Heat the olive oil in a large skillet (preferably a 12 inch skillet) over medium-high heat.

Add the chicken thighs, season with the salt and pepper and cook for 3-4 minutes.

Add the diced onion, bell pepper and crushed garlic, saute for 2-3 minutes.

Add the sliced chorizo, cook for 1-2 minutes.

Add the chopped tomato, paprika, red pepper flakes and the saffron threads in lemon juice.

Add the rice, chicken broth and peas, mix until all of the ingredients are well combined and the rice is completely covered in the broth.

Bring the paella to a boil, then reduce the heat on the stove to medium low and simmer for 25-30 minutes, or until the rice is fully cooked and the liquid has cooked into the paella.

Place the strips of piquillo peppers on top of the paella.

Cover the skillet, remove the paella from the heat and let rest for 10 minutes.

Garnish with the fresh chopped parsley.

Serve with lemon wedges on the paella, or on the side, for juicing over the paella.

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CategoryEntree

Ingredients