On a lazy Sunday, gathering with family for a big pan of paella makes me feel completely relaxed and happy. It’s a dish meant for sharing and enjoying slowly.
Simple Chicken & Chorizo Paella
Ingredients
- 2 tbsp olive oil
- 1 lb chicken thighs, cut into pieces
- 4 oz chorizo, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups bomba or arborio rice
- 4 cups chicken broth
- 1/2 tsp saffron threads
- 1 red bell pepper, diced
- 1/2 cup frozen peas
Steps
- Heat olive oil in a large paella pan or wide skillet. Brown chicken and chorizo. Remove and set aside.
- Add onion and bell pepper to the pan, sauté until softened. Add garlic and rice, stirring for 2 minutes.
- Pour in chicken broth and saffron. Bring to a boil, then reduce heat to low. Return chicken and chorizo to the pan. Cook for 15-20 minutes, without stirring, until most liquid is absorbed.
- Stir in frozen peas, cover, and let rest for 10 minutes before serving.