Name: Paella with Chicken and Chorizo
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1.25 lb boneless skinless chicken thighs; 6 oz spanish chorizo; 2 tbsp olive oil; 1 medium yellow onion; 1 medium red bell pepper; 4 clove garlic; 0.75 cup canned diced tomatoes; 2 tsp smoked paprika; 1 pinch saffron threads; 3 1/2 cup low-sodium chicken broth; 1.5 cup bomba rice; 0.5 cup frozen peas; 0.25 cup fresh parsley; 1 medium lemon; 1 tsp kosher salt; to taste black pepper

← Recipes · One Pan · Paella with Chicken and Chorizo

660 cal40g protein64g carbs26g fat1150mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

Everyday 25nothing beyond the everyday cabinet

Paella with Chicken and Chorizo

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One Pan55 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

Everything here is checked because you'll need it — uncheck anything you already have.

boneless skinless chicken thighstrimmed and cut into 1-inch pieces1.25 lb

spanish chorizocured, sliced into thin rounds6 oz

olive oil2 tbsp

yellow onionfinely diced1 medium

red bell peppersliced into thin strips1 medium

garlicminced4 cloves

canned diced tomatoesdrained0.75 cups

smoked paprika2 tsp

saffron threadsa generous pinch1 pinch

low-sodium chicken broth3 1/2 cups

bomba riceSpanish short-grain rice; arborio works in a pinch. Do not rinse1.5 cups

frozen peas0.5 cups

fresh parsleychopped0.25 cups

lemoncut into wedges1 medium

kosher saltplus more to taste1 tsp

black pepperto taste

Cook it to

Chicken165°F / 74°C

Raw sausage160°F / 71°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Sides

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Steps

1Warm the chicken broth in a small saucepan until steaming, then crumble in the saffron threads. Take it off the heat and let it steep while you cook, at least 10 minutes. The broth should turn a deep orange-gold.

2Toss the chicken with 1/2 tsp of the salt, a few grinds of pepper, and 1 tsp of the smoked paprika. Heat the olive oil in a 12-inch skillet over medium-high heat. Brown the chicken in a single layer, about 5 to 6 minutes, turning once. It does not need to cook through. Move it to a plate.

3Add the chorizo to the same skillet and cook about 2 minutes, until the edges crisp and the oil turns red. Move it to the plate with the chicken and leave the fat in the pan.

4Lower the heat to medium. Add the onion and bell pepper and cook, stirring, about 5 minutes, until soft. Stir in the garlic and the remaining 1 tsp paprika and cook for 1 minute. Add the drained tomatoes and cook 3 to 4 minutes, until the mixture looks thick and jammy with no watery pool.

5Add the rice and stir for 1 minute so every grain is coated in the sofrito. Pour in the saffron broth, add the remaining 1/2 tsp salt, and return the chicken and chorizo with any juices. Stir once to spread everything into an even layer, then do not stir again. Bring to a boil, then drop to medium-low.

6Simmer uncovered, rotating the pan a quarter turn every few minutes so it cooks evenly over the burner, for about 15 minutes. Scatter the peas over the top for the last 5 minutes. The paella is ready for the next step when the liquid is gone and the rice on top is just tender with a slight bite.

7Make the socarrat: turn the heat up to medium-high and cook without stirring for 60 to 90 seconds, rotating the pan so the whole bottom gets heat. Listen for the sound to change from a soft bubble to a steady crackle, like tiny pops of toasting rice, and smell for a nutty, toasty aroma. If you smell anything sharp or bitter, or see wisps of smoke, pull it off the heat right away.

8Check for it: press a thin spatula against the bottom and scrape. You want resistance, a dark golden-brown crust that lifts in a thin sheet, and a crunch you can feel through the spatula. Soft, wet, or pale rice means it needs another 30 seconds. Black and acrid means you went too far, so next time pull it sooner.

9Take the skillet off the heat, cover loosely with foil or a clean towel, and rest 5 minutes so the rice finishes setting. Scatter the parsley over the top and serve straight from the skillet with lemon wedges, scraping up some of the crust for each plate.