Quick Chicken and Chorizo Paella

Quick Chicken and Chorizo Paella ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 oz Spanish chorizo (cured, not fresh), sliced into 1/4-inch rounds
• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 1/2 cup canned crushed tomatoes
• 1 tsp smoked paprika
• 1.5 cups arborio rice (or Bomba rice if available)
• 4 cups chicken broth, hot
• 1/4 tsp saffron threads, crushed
• 1/2 cup frozen peas
• 1 large lemon, cut into wedges, for serving
• 2 tbsp fresh parsley, chopped, for garnish
• 1 tsp salt
• 1/2 tsp black pepper

How to make Quick Chicken and Chorizo Paella

1. In a large, wide paella pan or oven-safe skillet (12-inch minimum), heat 1 tablespoon of olive oil over medium-high heat. Season the 1 pound of chicken thigh pieces with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
2. Add the seasoned chicken to the hot pan and sear for 4-5 minutes, turning occasionally, until golden brown on all sides. The chicken does not need to be cooked through. Remove the chicken from the pan and set aside.
3. Add the 4 ounces of sliced chorizo to the pan and cook over medium heat for 3-4 minutes, stirring occasionally, until slightly crispy and it has rendered some of its flavorful oils. Remove the chorizo from the pan and set aside with the chicken.
4. Reduce the heat to medium-low. Add the remaining 1 tablespoon of olive oil to the pan if needed, along with 1 chopped yellow onion and 1 diced red bell pepper. Sauté for 5-7 minutes, stirring frequently, until the vegetables have softened.
5. Stir in the 3 minced garlic cloves and 1 teaspoon of smoked paprika, cooking for another minute until fragrant. Add 1/2 cup of crushed tomatoes and cook for 2 minutes, stirring to combine.
6. Add 1.5 cups of arborio rice to the pan and stir constantly for 1-2 minutes, ensuring each grain is coated in the flavorful pan juices. This toasting step helps prevent the rice from getting mushy.
7. Pour in 4 cups of hot chicken broth and add 1/4 teaspoon of crushed saffron threads. Bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pan with a wooden spoon.
8. Carefully nestle the seared chicken pieces and cooked chorizo back into the rice mixture, distributing them evenly. Do not stir the rice from this point forward, as stirring releases starch and prevents the formation of the desired 'socarrat' (crispy bottom layer).
9. Reduce the heat to low, cover the pan tightly with a lid or aluminum foil, and cook for 20-25 minutes, or until most of the liquid has been absorbed and the rice is tender. If using a paella pan, you can simply reduce heat and not cover it to encourage socarrat, but watch moisture levels closely.
10. Remove the pan from the heat and let it rest, still covered, for 5-10 minutes. This allows the rice to fully absorb any remaining liquid and steam itself to perfection.
11. Uncover the paella, scatter 1/2 cup of frozen peas over the top, and gently fluff the rice with a fork if desired (though traditional paella is not fluffed). Garnish with 2 tablespoons of fresh chopped parsley and serve immediately with lemon wedges for squeezing over each portion.

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