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Chicken and Chorizo Paella
Created by: Howcan Team
Ingredients
- 1.5 lbs chicken thighs, cut into bite-sized pieces
- 1/2 lb chorizo sausage, sliced
- 1 onion, chopped
- 1 red bell pepper, sliced
- 4 cloves garlic, minced
- 2 cups Arborio rice
- 4 cups chicken broth
- 1 teaspoon saffron threads
- 1 teaspoon smoked paprika
- 1/2 cup frozen peas
- 1 lemon, cut into wedges
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large paella pan or skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the chicken pieces and chorizo slices to the pan and cook until browned, about 5 minutes.
- Push the chicken and chorizo to one side of the pan and add the chopped onion, sliced red bell pepper, and minced garlic to the other side. Cook for 3-4 minutes until the vegetables are softened.
- Stir in 2 cups of Arborio rice, 1 teaspoon of saffron threads, and 1 teaspoon of smoked paprika. Cook for 1-2 minutes to toast the rice and spices.
- Pour in 4 cups of chicken broth and bring to a simmer. Season with salt and pepper to taste.
- Reduce the heat to medium-low and let the paella simmer for 20-25 minutes, stirring occasionally, until the rice is tender and most of the liquid has been absorbed.
- Sprinkle 1/2 cup of frozen peas over the paella and cook for an additional 5 minutes.
- Remove the paella from the heat and let it rest for 5 minutes before serving.
- Garnish with lemon wedges and serve hot. Enjoy!
Chicken Paella with extra chorizo is a flavorful and hearty Spanish dish that has a rich history dating back to the 18th century. Originating from the Valencia region of Spain, paella was traditionally made with ingredients such as chicken, rabbit, snails, and a variety of beans and spices. Over time, the dish has evolved to include additional ingredients like chorizo, which adds a smoky and spicy flavor to the dish. Renowned chefs such as Ferran Adrià and José Andrés have popularized paella with their modern interpretations, incorporating extra chorizo to enhance the dish's depth of flavor. Today, the best versions of Chicken Paella with extra chorizo can be found in authentic Spanish restaurants in Valencia, where chefs meticulously prepare the dish using traditional methods and the finest local ingredients. When making Chicken Paella with extra chorizo, it's essential to use high-quality saffron, which imparts a distinctive golden color and aromatic flavor to the dish. Additionally, achieving the perfect socarrat, the caramelized crust at the bottom of the paella, is crucial for an authentic and delicious result. For those looking to explore alternative methods, some chefs recommend using a paella pan over an open flame to achieve a smoky flavor, while others suggest adding a splash of Spanish sherry to enhance the overall taste profile. Whether enjoyed in a bustling Spanish eatery or prepared at home, Chicken Paella with extra chorizo is a beloved dish that continues to captivate food enthusiasts with its rich history and irresistible flavors.
60 min
6
450 calories
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