Chicken & Chorizo Paella

By amberwherley

Ingredients

• 1 tablespoon vegetable oil
• 14 ounces chorizo, cut into 1/2 inch slices on the diagonal
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, chopped
• 1/4 teaspoon pimenton or paprika
• 2 cups short- or medium-grain rice
• 1 pinch saffron threads
• 2 bay leaves
• 4 cups chicken stock + more as needed
• 1 1/4 pounds roast chicken (meat from 3-pound chicken skinned, deboned, and torn into chunks)
• 1/2 cup frozen peas
• 1 tomato, chopped
• Coarse salt and freshly ground black pepper to taste
• 1/4 cup freshly minced parsley for garnish

Details

Servings 6

Preparation

Step 1

Heat oven to 400°F. Heat oil in a large casserole or paella pan over high heat. Add chorizo and cook until browned and fragrant, about 1 minute. Add onion, red bell pepper, and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 minutes.

Add rice (medium or short grain rice), pimenton, saffron, and bay leaves. Stir to combine and coat the rice, about 1-3 minutes. Sauté until rice is slightly toasted but not browned in color. Slowly add 2 cups of chicken stock and bring to a boil. Add roast chicken, frozen peas, and tomato; stir to combine.

Transfer skillet to oven. Cook uncovered until rice is tender and no liquid remains, about 20 minutes. Check rice and if it's still slightly hard and not yet soft, add another cup of chicken stock and continue cooking in the oven for 5-7 minutes or until no liquid remains. Continue checking and adding chicken stock as needed until rice is soft and tender.

Remove from the oven. Fluff with a fork and serve immediately. Garnish with freshly minced parsley if desired