Tag Archives: one pot meals

Chicken & Chorizo Paella

Chicken-chorizo paellaMy husband has often asked me to make paella, which I have never made, often because I thought that I needed a proper paella pan and also because I thought it would be a lot of work. I decided to take on the recipe this weekend and learned that neither of my presumptions were true. First, I searched Google to see if a proper paella pan was necessary and I found the most people used a cast iron skillet as an ample alternative. Being that I already have a 12″ skillet, I was set. Next, came the ingredients, so off I went to the store.

Before getting into the details, I must note that I was inspired by the following recipe. Besides the skillet, I needed the following:

  • 4 tbsp. olive oil
  • 3-4 saffron threads (I purchased the actual saffron threads from my local spice shop)
  • 2 c. short-grain white rice (I used Aborio)
  • 4 c. chicken broth (which is a 32 oz. container…there are low sodium varieties as well)
  • 1 lb. chorizo, cooked and diced
  • 1 lb. chicken, cooked and diced (I shredded a store bought rotisserie chicken which saved time and steps)
  • 4 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 tomatoes, seeded and diced (I used a pint of grape tomatoes)
  • 1 c. thawed peas
  • 4 tsp. smoked pimentón (Spanish paprika)
  • ½ tsp. cayenne pepper
  • ½ tsp. oregano
  • salt + freshly ground black pepper (season to taste)
Preparation:
  • Over medium heat, add 2 tbsp. of olive oil into the pan and sprinkle in saffron threads. Heat until fragrant
  • Add garlic, onion, bell peppers, and tomatoes. Cook until soft.
  • Add remaining olive oil and pour in rice. Stir well making sure all rice is coated in oil.
  • Add chicken broth.
  • Bring mixture to a simmer, then reduce heat.
  • While the mixture was simmering, you can cook your chorizo in another pan. It finishes up in perfect time.
  • After about 15 minutes add chicken, chorizo, and peas.
  • Cook about another 30 minutes and stir often to make sure all rice is getting cooked and nothing is sticking.
  • Season with smoked paprika, cayenne pepper, oregano, salt, and black pepper and serve.

Serves 4-6. Enjoy!