Ingredients:

  • 2 tablespoons olive oil, extra virgin
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (about 450g)
  • 4 ounces chorizo, Spanish style, sliced into ¼-inch rounds (about 115g)
  • 1 medium yellow onion, chopped (about 1 cup, 150g)
  • 1 red bell pepper, seeded and chopped (about 1 cup, 150g)
  • 2 cloves garlic, minced
  • 1 ½ cups short-grain paella rice (like Bomba or Calasparra) (about 300g)
  • 4 cups chicken broth, low-sodium (about 950ml)
  • ½ teaspoon saffron threads, lightly crushed
  • ½ teaspoon smoked paprika
  • ½ cup frozen peas (about 75g)
  • Salt and freshly ground black pepper to taste
  • Lemon wedges, for serving
  • Optional: Chopped fresh parsley, for garnish

Instructions:

  1. Heat olive oil in the paella pan over medium-high heat. Add chicken and chorizo; cook until browned on all sides. Remove from pan and set aside.
  2. Add onion and bell pepper to the pan and cook until softened. Add garlic and cook until fragrant.
  3. Add rice to the pan and stir to coat with the oil and vegetable mixture. Cook for 1-2 minutes, stirring constantly, to lightly toast the rice.
  4. Pour in chicken broth. Add saffron threads, smoked paprika, salt, and pepper. Stir to combine and bring to a boil.
  5. Reduce heat to low, add chicken and chorizo back into the pan, nestling them into the rice. Arrange them evenly. Don't stir!
  6. Cover the paella pan and simmer for 20 minutes, or until the rice is almost cooked and the liquid is mostly absorbed.
  7. Stir in frozen peas. Cover the pan and continue to cook for another 5-10 minutes, or until the rice is tender and all the liquid is absorbed. A socarrat (crispy rice crust) should form on the bottom of the pan (this is a good thing!).
  8. Remove from heat and let the paella rest for 5-10 minutes before serving. Garnish with fresh parsley and serve with lemon wedges.