Chicken and Chorizo Paella Recipe
Servings: 6
Calories: 662kcal
Ingredients
- 4 Tbsp olive oil
- 3-4 saffron threads
- 2 cups short-grain white rice (I used Bomba)
- 4 cups chicken broth
- 1 lb dried chorizo sliced into rounds
- 1 lb chicken cooked and diced
- 4 cloves garlic minced
- 1 yellow onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 tomatoes seeded and diced
- 1 cup frozen peas thawed
- 4 tsp smoked pimentón (Spanish paprika)
- 1/2 tsp cayenne pepper
- 1/2 tsp oregano
- salt and freshly ground black pepper season to taste
Instructions
- In a medium size paella pan over medium heat, pour 2 tbsp. of olive oil into the pan and sprinkle in saffron threads. Heat until fragrant (be careful not to burn). Add garlic, onion, bell peppers, and tomato. Cook until soft, about 3-4 minutes.
- Add remaining olive oil and pour in rice. Stir until rice is coated. Add chicken broth. Bring mixture to a simmer, then reduce heat. After about 15 minutes add chicken, chorizo, and peas. Cook until the broth is absorbed and the rice is tender. Cooking time will vary, for me it took about 25-28 minutes. Stir occasionally to prevent the rice from sticking to the bottom of the pan.
- Season with pimentón, cayenne pepper, oregano, salt, and black pepper. Serve immediately.
Nutrition
Calories: 662kcal | Carbohydrates: 61g | Protein: 27g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1513mg | Potassium: 569mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2274IU | Vitamin C: 70mg | Calcium: 58mg | Iron: 4mg