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Ingredient
Chorizo and Chicken Paella
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Ingredient
4 cups
chicken broth
1/2 teaspoon
saffron threads
3 tablespoons
olive oil
8 oz
chorizo sliced
8 oz
chicken thighs cubed
1 teaspoon
smoked paprika
1 1/2 cup
Arborio rice
1/2 cup
tomato puree
1/2 cup
frozen peas
Cooking instructions
* Step 1
Heat chicken broth in small saucepan on low heat. Add saffron threads
* Step 2
In large 12-14inch cast iron skillet, heat olive oil over medium high heat
* Step 3
Add chorizo and chicken and remove when lightly browned.They should not be cooked through.
* Step 4
Add onion, pepper, and garlic and sauté until soft. Stir in paprika, rice, and tomato purée
* Step 5
Strain chicken broth and add to pan. Add chorizo and chicken back to pan and stir once. Add salt and pepper to taste
* Step 6
Cook over medium heat until all of the liquid is dissolved and rice is tender (about 25min)
* Step 7
To crispy (burnt) rice is desired, turn heat to high and cook for 2 min.
* Step 8
Sprinkle frozen peas on top (optional)
* Step 9
Remove from heat and cover with parchment paper. Let sit for 10 min
* Step 10
Top with parsley and enjoy!
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