Spanish Chicken and Chorizo Paella
Spanish Chicken and Chorizo Paellan is a gluten free and dairy free recipe with 6 servings. One portion of this dish contains approximately 26g of protein, 39g of fat, and a total of 728 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. It is a reasonably priced recipe for fans of European food. From preparation to the plate, this recipe takes approximately 1 hour and 55 minutes. It works well as a main course. If you have short-grain rice, chicken broth, onion, and a few other ingredients on hand, you can make it. To use up the short grain rice you could follow this main course with the Rice Pudding as a dessert.
Instructions
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.