Chorizo Paella

Ingredients

• ½ lb chorizo, Spanish, cured
• 1 lb boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 yellow onion
• 1 red bell pepper
• 3 clove garlic
• 1½ cup Arborio rice
• 14½ oz canned diced tomatoes
• 4 cup chicken broth
• ¼ tsp saffron threads
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup frozen peas
• ¼ cup fresh parsley (optional)
• 2 lemon wedges (optional)

Steps

1. Slice the chorizo into rounds and cut chicken thighs into 1-inch pieces. Dice the onion and bell pepper, and mince the garlic.
2. Heat olive oil in a large paella pan or wide skillet over medium-high heat. Add chorizo and cook until crispy, then remove and set aside. Add chicken to the pan and cook until browned, then remove and set aside.
3. Add onion and bell pepper to the pan and cook until softened, about 5-7 minutes. Stir in garlic, rice, smoked paprika, salt, and pepper, cooking for 2 minutes until rice is slightly translucent.
4. Pour in diced tomatoes, chicken broth, and saffron threads. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes without stirring.
5. Return the cooked chorizo and chicken to the pan, nestling them into the rice. Add frozen peas. Cover and continue to cook for another 5-10 minutes, or until rice is tender and most liquid is absorbed.
6. Remove from heat and let rest, covered, for 5 minutes. Garnish with fresh parsley and serve with lemon wedges, if desired.