Recipe

Quick Chicken And Chorizo Paella Recipe

	Darbar / All my dishes 2 years, 4 months ago Fast and easy Paella. Feel free to embellish. This is a good base. You could add artichokes, shrimp, scallops, etc. Prep:10m Cook:30m Servings:6	Darbar
	spanish paella chicken rice easy fast quick

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Ingredients

1 tablespoon vegetable oil

14 ounces chorizo, cut into 1/2 inch slices on the diagonal, or de-skinned and crumbled

1 large yellow onion, chopped

1 red bell pepper, chopped

1 orange bell pepper, chopped

2 cloves garlic, chopped

1/4 teaspoon pimenton or paprika

2 cups short- or medium-grain rice (Arborio works best)

1 pinch saffron threads

2 bay leaves

3-1/2 cups chicken stock

1 cup white wine

1 1/4 pounds roast (cooked) chicken (meat from 3-pound chicken skinned, deboned, and torn into chunks)

1/2 cup frozen peas

1 14 oz. can whole tomatoes, chopped or broken up by hand

Coarse salt and freshly ground black pepper to taste

Directions

Heat oven to 400°F. Heat oil in a large casserole or paella pan over high heat. Add chorizo and cook until browned and fragrant, about 1 minute. "De-fat" the pan. Add onion, bell peppers, and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 minutes.

Add rice (medium or short grain rice), pimenton, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add wine and let rice absorb it for a minute, then add chicken stock and bring to a boil. Add roast chicken, frozen peas, and tomato; stir to combine.

Transfer skillet to oven. Cook uncovered until rice is tender and no liquid remains, about 25 minutes or until all liquid is absorbed by the rice. Remove from the oven. Fluff with a fork and serve immediately.

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