Chorizo and Chicken Paella
Paella cooked in olive oil with browned chicken and chorizo, then onions, red pepper and garlic, finished by simmering bomba rice with saffron stock.
- 150 g bomba rice
- 250 g chicken thighs boneless
- 100 g chorizo sausage
- 500 ml chicken stock
- 1 small onion
- 1 medium red pepper
- 3 cloves garlic cloves
- 200 g canned chopped tomatoes
- 1 pinch saffron threads
- 3 tbsp olive oil
- 1 lemon lemon
- 15 g fresh parsley
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Add to a shopping listHow the shopping list works →- Step 1
Warm chicken stock and steep saffron threads in it
- Step 2
Cut chicken into chunks and slice chorizo, dice onion and pepper
- Step 3
Heat olive oil in a large paella pan or heavy skillet over medium-high heat
- Step 4
Brown chicken pieces for 5 minutes, then add chorizo and cook 2 minutes
- Step 5
Add onion and pepper, cook for 4 minutes until softened
- Step 6
Add minced garlic and cook for 1 minute
- Step 7
Stir in tomatoes and cook for 3 minutes until reduced
- Step 8
Add rice, stirring to coat with the sofrito for 2 minutes
- Step 9
Pour in hot saffron stock, bring to a boil, then reduce heat
- Step 10
Simmer without stirring for 18-20 minutes until rice is tender
- Step 11
Let rest for 5 minutes, then garnish with lemon wedges and parsley
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