Ingredients
Chicken and Chorizo Paella
- 3 3/4 cups low-sodium chicken stock kept hot
- 1/4 teaspoon saffron threads lightly crushed
- 2 tablespoons extra-virgin olive oil
- 1 1/4 pounds boneless skinless chicken thighs cut into 1 1/2-inch pieces
- 6 ounces Spanish cured chorizo sliced 1/4 inch thick; not raw Mexican chorizo
- 1 small yellow onion finely diced
- 1 red bell pepper cut into thin strips
- 3 cloves garlic finely chopped
- 1 teaspoon smoked paprika
- 2 ripe tomatoes grated, skins discarded
- 1 1/2 cups bomba or other Spanish short-grain rice do not rinse
- 1/2 teaspoon fine salt plus more only after tasting the stock and chorizo
- 1/2 cup frozen peas thawed; optional
- 1 lemon cut into wedges
- 1/4 cup fresh flat-leaf parsley chopped
Equipment
- 1 14- to 15-inch paella pan or wide shallow skillet
- 1 Instant-read thermometer
Instructions
Method
- Warm the chicken stock until steaming but not boiling. Stir in the crushed saffron, cover, and keep warm over low heat for 10 minutes.
- Heat the paella pan over medium-high heat. Add 1 tablespoon oil and brown the chicken for 4 to 5 minutes; it will finish cooking later. Transfer to a plate. Add the chorizo and cook for 2 minutes until it releases some red oil, then transfer it to the plate.
- Add the remaining oil, onion, and bell pepper. Cook for 5 minutes. Add the garlic, paprika, grated tomato, and salt; cook for 6 to 8 minutes until thick, darkened, and almost dry.
- Stir the rice through the sofrito for 1 minute. Pour in the saffron stock and spread the rice into one even layer. Return the chicken and chorizo. From this point, do not stir. Boil briskly for 8 minutes.
- Reduce the heat to medium-low and cook for 10 to 14 minutes, rotating the pan as needed, until the rice is just tender and the chicken reaches 165°F (74°C). Scatter over the peas during the final 3 minutes. Add a small splash of hot stock only if the rice is still firm after the liquid has absorbed.
- Increase the heat to medium-high for 60 to 90 seconds. Stop when you hear a dry crackle and smell toasted rice, before it smells burnt. Remove from the heat, cover loosely with foil, and rest for 5 minutes. Finish with parsley and lemon wedges.
Nutrition
Serving: 1 serving (1/6 batch)Calories: 530kcalCarbohydrates: 48gProtein: 30gFat: 23gSaturated Fat: 7gCholesterol: 115mgSodium: 760mgPotassium: 620mgFiber: 3gSugar: 4g
Video
Notes
- Use Spanish cured chorizo, which is firm and sliceable. Raw Mexican chorizo changes both the fat level and cooking method.
- This is a modern home-style variation, not a claim to traditional Paella Valenciana.
- Refrigerate leftovers within 2 hours and use within 3 to 4 days. Reheat to 165°F (74°C).
- Nutrition is an estimate calculated from USDA FoodData Central ingredient data; brands and portions vary.
