Spanish Chicken and Chorizo Paella

Be the first to review this product


Quick Overview

Spanish Chicken and Chorizo Paella

Spanish Chicken and Chorizo Paella

Additional Information

Difficulty Levels Moderate
Preparation Time (in mins) 10
Cook Time (in mins) 40
Servings 6-8
Cost per Serving No
Recipe Type Entree
Author Paula Deen
Preparation <p>Heat a paella pan or very large, shallow skillet or pot, preferably with 2 handles over high heat. </p>
<p> </p>
<p>Cook's note: A large cast iron skillet would work here. </p>
<p> </p>
<p>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.</p>
<p> </p>
<p>Lower the heat to medium and sauté 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.</p>
Nutrition (per Serving) No

Product Tags

Use spaces to separate tags. Use single quotes (') for phrases.