I have always been a huge fan of paella which is why I felt it was time to bring you the recipe in the most simplest ways to cook it in my opinion, with chicken and chorizo. There are many variations but one of the most popular is with seafood. So, why did I take this approach first? Because for years I was super intimidated about making it. It looked very difficult to me but it so isn’t. It’s about just giving it a try and realizing that.
What is very interesting about Paella, which is a classic dish from Spain, is that I find it to be very similar to our Dominican Locrio (Arroz con Pollo), which is our chicken and rice recipe. Once I realized that, it became a lot less intimidating to me.
How did Paella originate?
Paella is a Spanish rice dish originally from Valencia. It is one of the best-known dishes in Spanish cuisine. For this reason, many non-Spaniards view it as Spain’s national dish, but Spaniards almost unanimously consider it to be a dish from the Valencian region. Valencians, in turn, regard paella as one of their identifying symbols.
Paella takes its name from the wide, shallow traditional pan used to cook the dish on an open fire. Paella means “frying pan” in Valencian, Valencia’s regional language.
{Source – Wikipedia}
Do I need to have a paella pan?
No, you do not. In the YouTube video for this recipe, you will see that I didn’t use a paella pan. What you need is a wide, shallow pan or skillet and you are good to go. Keep in mind that your layer of rice should be no more than two inches deep for proper cooking.
Chicken and Chorizo Paella
Ingredients
- 2 tbsp olive oil
- 3 chicken breasts or boneless thighs sliced into small pieces
- 1/4 tsp sea salt or regular salt
- black pepper to taste
- 8 oz Spanish chorizo, sliced thinly into rounds I went with a hot (spicy) one
- 1 tsp garlic
- 2 Roma tomatoes chopped
- 1 yellow pepper chopped
- 1 red pepper chopped
- 1 yellow onion chopped
- 2 cups 2 cups short grain rice Arborio rice is best
- 1/2 tsp saffron threads
- 1/4 tsp ground turmeric
- 1 tsp Bijol condiment
- 1/4 tsp Paprika
- 4 cups chicken broth
- 1 cup frozen peas
- lemon sliced for garnish
- parsley chopped for garnish
Instructions
- Prep all ingredients: chop vegetables, cut up chicken and chorizo.
- Preheat oven to 450º degrees.
- Over medium-high heat, add 2 tbsp olive oil toa pan, season lightly with salt and pepper and cook chicken pieces about 5 minutes until chicken cooked through.
- Remove chicken from the pan and set aside.
- Add chorizo to the pan and cook for about 2 minutes. I look for a bit of its fat to start showing up in the pan.
- Then add garlic and onion, cooking for about 5 minutes until soft.
- Add yellow and red peppers. Cook until soft, about 4 to 5 minutes.
- Add the arborio rice and stir to coat well with the ingredients in the pan and then add in saffron, turmeric, bijol and paprika. Stir as thoroughly as possible.
- Add chicken broth, and turn up the heat to bring it to a boil.
- Once it comes to a boil, lower the heat to simmer for 15 minutes. Stir occasionally so rice doesn’t stick to the bottom of the pan.
- Once the 15 minutes are up, add the chicken to the pan and stir thoroughly. Then add the tomatoes and peas and stir in again.
- Place in the oven, covered, for 10-12 minutes until all of the liquid has been absorbed.
- Serve with lemon wedges and garnish with parsley if desired.
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