Spanish Chicken and Chorizo Paella

• 1/4  cup  olive oil
• 1 chicken, cut legs, drumsticks and thighs
• Salt and freshly ground black pepper
• 2  teaspoon  paprika
• 1 large onion, diced
• 1 large green bell pepper, diced
• 1 (14.5-ounce) can diced tomatoes
• 4 1/2  cup  chicken broth
• 1  lb  Spanish style chorizo links, cut into slices on the bias
• 2  cup  short-grain rice (recommended: Valencia or Arborio)
• Pinch saffron threads
• 1  cup  fresh or frozen green peas
• Lemon wedges, for service

Heat a paella pan or very large, shallow skillet or pot, preferably with 2 handles over high heat.

Cook's note: A large cast iron skillet would work here.

Pour in the olive oil and let it heat up. Season the chicken all over with salt, pepper and paprika. Sear in the olive oil until browned all over. Transfer to a plate with tongs.

Lower the heat to medium and saute the onions and bell pepper until softened. Stir in the diced tomatoes, chicken broth, and chorizo. Bring the liquid to a boil and then stir in the rice and saffron. Add the browned chicken pieces. The rice should be completely covered with liquid. Cook the paella without stirring for 20 minutes. When the liquid has all been absorbed, pour the peas over the top of the pot, turn off the heat and cover the pot with a kitchen towel. Let stand 5 minutes and then serve with lemon wedges.

Prep Time: 25 minutes
Inactive Prep Time: 5 minutes
Cook Time: 1 hour 25 minutes
Ease of Preparation: Medium
Yield: 6 servings

Recipe courtesy Paula Deen