Chicken and Chorizo Paella
A classic Spanish-style paella featuring browned chicken and chorizo sausage with saffron-infused rice, vegetables, and peas. Rich and flavorful with a lightly toasted rice finish.
Ingredients
- *4 boneless chicken breasts or thighs, trimmed and diced large
- *1/2 lb ground chorizo sausage
- *1 tablespoon smoked paprika
- *1 tablespoon salt
- *2 teaspoons black pepper
- *2 tablespoons blended oil
- *4 cloves garlic, minced
- *1 Spanish onion, diced small
- *1 roma tomato, diced
- *1 1/2 cups paella rice
- *1/2 cup dry white wine
- *3 cups chicken broth
- *10-12 saffron threads
- *1 bay leaf
- *1/2 red bell pepper, roasted
- *1/2 cup peas
- *Lemon wedges and fresh parsley for garnish
Instructions
- 1
Season the chicken with smoked paprika, salt, and pepper and set aside.
- 2
Heat blended oil in a large saute pan or paella pan over medium heat.
- 3
Add chicken and chorizo to the pan and cook until well browned on all sides.
- 4
Add garlic, onion, and tomato into the pan. Cook for 3-5 minutes, stirring frequently, until vegetables are softened and have developed some color.
- 5
Add the rice and toast in the pan for 2-3 minutes, stirring frequently.
- 6
Add the white wine and deglaze the pan, scraping up any browned bits.
- 7
Add the chicken stock, saffron threads, and bay leaf. Stir well to combine.
- 8
Cover and cook for about 14-18 minutes over medium heat, or until the rice is al dente.
- 9
Remove the cover and turn heat up to high. Stir the rice frequently and cook until some of the rice begins to brown and develop a crust.
- 10
Remove from heat and let rest covered for 5 minutes.
- 11
Transfer to a serving dish and garnish with lemon wedges and fresh parsley.