Ingredients

The following ingredients have 7 Servings
  • 1/2 cup dry white wine
  • Pinch saffron threads
  • 6 ounces Chorizo sausage, sliced
  • 6 chicken thighs (about 2 pounds), boneless and skinless, roughly chopped
  • 1 large Spanish onion, chopped
  • 3 cloves of garlic, minced
  • 1 large red bell pepper, seeded and diced
  • 1 large tomato, chopped
  • Salt and freshly ground pepper to taste
  • 1 teaspoon smoked paprika
  • 1 1/2 cups Valencian rice (substitute: arborio rice)
  • 2 cups chicken broth
  • 1 cup frozen peas
  • 1⁄2 cup halved pitted green olives
  • 1/2 cup chopped parsley
  • 1 lemon to garnish

Instruction

  • Preheat oven to 400F degrees.
  • In a small measuring cup, mix the wine and the saffron threads. Reserve.
  • Heat a large paella pan (or ovenproof lidded skillet or casserole) over medium-high heat. Add the chorizo and cook, stirring occasionally, until browned and fat begins to render, about 3 minutes. Remove with a slotted spoon and transfer to a large plate.
  • Add the chicken thighs, adding some olive oil if necessary, and cook until browned, about 5 to 8 minutes. Season with salt and pepper. Remove and transfer to plate with chorizo.
  • If you have too much drippings at this point, pour off some, leaving about 2 tablespoons in the pan. If you don't have enough, add 2 tablespoons olive oil. Reduce heat to medium and add the chopped onion, sautéing until translucent, about 2 minutes. Add the garlic and stir for 30 seconds or until fragrant. Then, add the tomatoes, the red pepper and the smoked paprika. Cook for a couple of minutes, until the veggies are softened.
  • Add the rice and stir to coat. Season generously with salt and pepper. Then, pour the wine-saffron mixture and bring to a boil, scraping up browned bits from the bottom of the pan.
  • Return the chorizo and chicken to the pan and add the chicken broth. Once it starts simmering, cover and transfer to the preheated oven.
  • Bake paella until rice is almost tender, about 20 minutes.
  • Stir the rice and taste for seasoning, adding more salt and/or pepper if necessary. Add the frozen peas and olives and return the pan to the oven for 5 more minutes or until the peas and rice are tender.
  • Scatter the chopped parsley over the paella, and serve with lemon wedges on the side for squeezing over.