Chicken & Chorizo Paella

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Salt the chicken and leave, uncovered, in the fridge.

Step 2

Add olive oil to a pan and heat over a medium heat. While the oil heats up, slice the chorizo. When the oil is hot, add the chorizo coins to the pan. Fry until the chorizo coins are browned all over, stirring and flipping regularly. While the chorizo coins brown, dice equal amounts of onion, tomatoes, and pepper, using the onion as guidance. Mince garlic equal to half of one of these amounts, prepare the chicken stock, and stir the saffron into the stock to infuse.

Step 3

Once browned, remove the chorizo from the pan and reserve in a bowl. Reduce the heat to low and add more olive oil. Once hot add the onion, tomatoes, pepper, and garlic to the empty pan and cook, stirring regularly, until the onion browns. Once the onion turns translucent, add the bay leaf and paprika and season well. Cook down, stirring regularly.

Step 4

Next, add the wine, cook down, and season to taste. While the wine cooks down, roughly chop the parsley.

Step 5

Once the wine has cooked down, add the chicken, half of the chopped parsley, the reserved chorizo, and the paella rice to the pan and cook, stirring regularly, to toast and coat the rice.

Step 6

Pour the stock over the rice, jiggling the pan to evenly distribute the rice. Bring the paella to a boil, then reduce to a simmer and cook for 20 minutes uncovered, jiggling the rice only once roughly halfway through the cooking time.

Step 7

Once simmered down, firmly nestle the peas into the paella and continue to cook for 5 minutes. Remove the pan from heat, cover, and rest for 10 minutes. While the paella rests, slice the lemon.

Step 8

Once ready, garnish the top of the paella with the lemon slices and the excess fresh parsley.