Chicken and Chorizo Paella Feast

Chicken and Chorizo Paella Feast

Paella, one of Spain’s most famous dishes, is a vibrant rice dish often shared among friends and family. With this recipe, you can capture the robust flavors of Spain with succulent chicken, spicy chorizo, and a selection of vegetables, all infused with aromatic spices and cooked to perfection.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 500g chicken thighs, boneless and skinless, cut into pieces
• 225g chorizo sausage, sliced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon saffron threads (optional)
• 250g paella rice or short-grain rice
• 750ml chicken stock
• 1 cup frozen peas
• Salt and pepper to taste
• Lemon wedges, for serving
• Fresh parsley, chopped for garnish

Instructions:

1. In a large paella pan or wide, shallow pan, heat the olive oil over medium heat. Add the onions and garlic, cooking until soft and translucent.
2. Stir in the red and yellow bell peppers and cook for another couple of minutes until they start to soften.
3. Add the chicken pieces and chorizo to the pan, and cook until the chicken is browned on all sides.
4. Sprinkle the smoked paprika, oregano, and saffron threads over the chicken and chorizo, stirring to coat the meat evenly with the spices.
5. Add the paella rice to the pan and stir for a few minutes to toast the rice and absorb the flavors.
6. Pour in the chicken stock and bring the mixture to a simmer. Reduce the heat to low, cover, and cook for about 20 minutes, or until the rice is almost tender.
7. Stir in the frozen peas, and season with salt and pepper. Continue to cook, uncovered, for an additional 5-10 minutes, or until the rice is fully cooked and the liquid has been absorbed.
8. Remove the pan from the heat and let it sit for 5 minutes before serving.
9. Garnish with fresh parsley and serve with lemon wedges on the side.

Notes:

To achieve an authentic socarrat (the crispy bottom layer of rice), increase the heat to medium-high during the last few minutes of cooking and listen for the rice to crackle. Just be careful not to burn the rice. If you don’t have a paella pan, a large, wide skillet will work just fine.

For a real feast, pair your paella with a side of crusty bread and a glass of Spanish white wine or sangria. Enjoy your homemade Chicken and Chorizo Paella surrounded by friends and family!