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Chicken and Chorizo Paella

  • 8servings
  • 70minutes

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Source: www.marthastewart.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups chicken stock

  2. 1/2 teaspoon ground saffron

  3. Coarse salt and freshly ground pepper

  4. 8 bone-in, skin-on chicken thighs (about 3 1/2 pounds)

  5. 1 teaspoon pimenton (smoked Spanish paprika; igourmet.com )

  6. 2 teaspoons extra-virgin olive oil

  7. 12 ounces dried chorizo, sliced

  8. 1/8 inch thick on the bias

  9. 1 white onion, coarsely chopped

  10. 4 garlic cloves, minced

  11. 3 medium vine-ripe tomatoes, coarsely chopped

  12. 2 1/2 cups Arborio rice

  13. 1 cup fresh shelled English peas

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees. Warm stock, saffron, and 1/2 teaspoon salt in a saucepan over medium heat. Season chicken with 2 teaspoons salt, 1/2 teaspoon pepper, and the pimenton. Heat oil in a 14-inch paella pan or a high-sided ovenproof skillet over high heat. Brown chicken for 6 to 8 minutes; transfer to a plate.

  2. Pour out all but 1 teaspoon oil. Cook chorizo over medium-high heat until lightly browned, about 2 minutes. Add onion and garlic. Cook until soft, about 5 minutes. Add tomatoes. Cook, stirring, until thick, about 5 minutes. Stir in rice, then add broth mixture. Bring to a boil. Cook for 2 minutes, stirring often. Add peas, then chicken. Bake for 20 minutes. Let stand for 10 minutes.

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