Chicken and Chorizo Paella

Name: Chicken and Chorizo Paella
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 11.5 servings
Cuisine: Spanish
Ingredients: 2.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 1.5 pound chorizo sausage (casings removed, crumbled); 4 tablespoon olive oil; 2 yellow onions (medium, diced); 1 red bell pepper (large, diced); 6 clove garlic (minced); 1 can crushed tomatoes; 1.5 tablespoon smoked paprika; 0.5 teaspoon saffron threads (lightly crushed); 4 cup short-grain rice; 6 cup chicken broth; 1.5 teaspoon salt; 0.75 teaspoon black pepper (freshly ground); 1.5 cup frozen peas; 0.5 cup fresh parsley (chopped); 2 lemons (cut into wedges)

A vibrant and flavorful Spanish paella packed with tender chicken, spicy chorizo, and aromatic rice, perfect for a crowd-pleasing dinner party. Garnished with fresh parsley and lemon wedges for a bright finish.

Prep: 25 min
Cook: 40 min
Total: 1 hr 5 min
Servings: 11.5
Cuisine: Spanish
Difficulty: Medium
Cost: $3.74/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein
Low-Sugar

Ingredients

2.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
1.5 pound chorizo sausage (casings removed, crumbled)
4 tablespoon olive oil
2 yellow onions (medium, diced)
1 red bell pepper (large, diced)
6 clove garlic (minced)
1 can crushed tomatoes
1.5 tablespoon smoked paprika
0.5 teaspoon saffron threads (lightly crushed)
4 cup short-grain rice
6 cup chicken broth
1.5 teaspoon salt
0.75 teaspoon black pepper (freshly ground)
1.5 cup frozen peas
0.5 cup fresh parsley (chopped)
2 lemons (cut into wedges)

Instructions

Heat 2 tablespoons of the olive oil in a large paella pan or a wide, shallow pot over medium-high heat. Add the chicken pieces and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
Add the crumbled chorizo sausage to the same pan. Cook, breaking up with a spoon, until browned and cooked through, about 8-10 minutes. Remove chorizo with a slotted spoon, leaving rendered fat in the pan, and set aside with the chicken.
If needed, add the remaining 2 tablespoons of olive oil to the pan. Add the diced yellow onions and red bell pepper. Cook until softened, about 5-7 minutes.
Stir in the minced garlic, smoked paprika, and saffron threads. Cook for 1 minute until fragrant.
Pour in the crushed tomatoes and bring to a simmer. Cook for 5 minutes, stirring occasionally, allowing the flavors to meld.
Add the short-grain rice to the pan and stir to coat evenly with the tomato mixture, about 1-2 minutes.
Pour in the gluten-free chicken broth, remaining 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes without stirring. The rice should be absorbing the liquid.
Gently nestle the cooked chicken and chorizo back into the rice. Scatter the frozen peas over the top. Cover again and continue to cook for another 5-10 minutes, or until the liquid is almost absorbed and the rice is tender. Avoid stirring to develop a crust (socarrat) on the bottom.
Remove the paella from the heat and let it rest, covered, for 5-10 minutes to allow the flavors to deepen and the rice to finish cooking.
Garnish with fresh chopped parsley and serve immediately with lemon wedges.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. A large, wide-bottomed pan with a lid is essential for achieving the best paella texture.

Nutrition (per serving)

Calories: 708
Protein: 42.3 g
Carbohydrates: 61.7 g
Fat: 28.3 g
Fiber: 3.5 g
Sodium: 1199 mg
Saturated Fat: 8.6 g
Sugar: 3.2 g
Cholesterol: 173 mg