Ingredients

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

Directions

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.

Recipe Courtesy of Paula Deen