Spanish Chorizo Paella

Ingredients

• 2 cups (400g) bomba rice 2 cups (400g) bomba rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 lb (450g) chorizo, sliced 1 lb (450g) chorizo, sliced
• 1 lb (450g) chicken thighs, boneless and skinless, cut into bite-sized pieces 1 lb (450g) chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 cup (150g) green peas 1 cup (150g) green peas
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads, soaked in 2 tablespoons warm water 1/2 teaspoon saffron threads, soaked in 2 tablespoons warm water
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large paella pan over medium heat.
2. 2.
   Add the chorizo slices and cook until they release their oils and turn slightly crispy. Remove the chorizo from the pan and set aside.
3. 3.
   In the same pan, add the chicken pieces and cook until browned on all sides. Remove the chicken from the pan and set aside.
4. 4.
   In the same pan, add the onion, garlic, and bell peppers. Sauté until the vegetables are softened.
5. 5.
   Add the diced tomatoes and cook until they release their juices.
6. 6.
   Stir in the bomba rice and smoked paprika, coating the rice with the flavors.
7. 7.
   Pour in the chicken broth and saffron-infused water. Season with salt and pepper.
8. 8.
   Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until the rice is almost cooked.
9. 9.
   Nestle the cooked chorizo, chicken, shrimp, and green peas into the rice mixture.
10. 10.
    Cover the pan with aluminum foil or a lid and cook for an additional 10 minutes, or until the shrimp is pink and cooked through.
11. 11.
    Remove the foil or lid and increase the heat to medium-high to create the coveted socarrat. Let the bottom layer of rice crisp up for about 5 minutes.
12. 12.
    Remove from heat and let the paella rest for a few minutes before serving.

Treat your ingredients with care...

• Chorizo — Choose a high-quality Spanish chorizo for the best flavor. If unavailable, you can substitute with another spicy sausage.
• Saffron — Soak the saffron threads in warm water to release their vibrant color and aroma before adding them to the dish.

Tips & Tricks

• Use a wide and shallow paella pan to ensure even cooking and the formation of socarrat.
• Allow the paella to rest for a few minutes before serving to allow the flavors to meld together.
• Serve with a squeeze of fresh lemon juice for a burst of citrusy freshness.
• Customize the recipe by adding other seafood such as mussels or clams.
• For a vegetarian version, omit the chicken and shrimp and add more vegetables like artichokes and asparagus.

Serving advice

Serve the Chorizo Paella directly from the paella pan, allowing guests to enjoy the communal experience of sharing this flavorful dish. Garnish with fresh parsley for a pop of color.

Presentation advice

Present the Chorizo Paella in the paella pan itself, showcasing the vibrant colors of the ingredients. Sprinkle some saffron threads on top for an elegant touch.