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Chicken and Chorizo Paella
From cookingformysoul.com
6 people
| prepCombine saffron threads with 1 tablespoon chicken broth; set aside to infuse | ||
| 6 boneless or bone-in chicken thighs | Brown chicken, 6–8 min per side | Rest covered, 5–10 min |
| 1 medium yellow onion, small-diced | Sauté onion, pepper, garlic & paprika, 5–6 min | |
| 1 red bell pepper, small-diced | ||
| 4 cloves garlic, minced | ||
| 1 tsp smoked paprika | ||
| 8 oz / 225 g dry-cured smoked Spanish chorizo, sliced | Cook chorizo, 3 min | |
| 1 1/2 cups / 300 g Arborio rice | Toast rice with tomatoes, 2 min | |
| 1 (15 oz / 425 g) can diced tomatoes | ||
| 3 cups / 720 ml chicken broth | Simmer with broth & saffron, 25 min covered | |
| 1 large pinch saffron threads (about 2 tsp) | ||
| 1 cup / 150 g frozen green peas | ||
| Salt and pepper to taste | ||
| Olive oil | ||
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