Quick Chicken And Chorizo Paella
From darbar 16 years ago
- 30 minutes to make
- Serves 6
Fast and easy Paella. Feel free to embellish. This is a good base. You could add artichokes, shrimp, scallops, etc.
Ingredients
- 1 tablespoon vegetable oil shopping list
- 14 ounces chorizo, cut into 1/2 inch slices on the diagonal, or de-skinned and crumbled shopping list
- 1 large yellow onion, chopped shopping list
- 1 red bell pepper, chopped shopping list
- 1 orange bell pepper, chopped shopping list
- 2 cloves garlic, chopped shopping list
- 1/4 teaspoon pimenton or paprika shopping list
- 2 cups short- or medium-grain rice (Arborio works best) shopping list
- 1 pinch saffron threads shopping list
- 2 bay leaves shopping list
- 3-1/2 cups chicken stock shopping list
- 1 cup white wine shopping list
- 1 1/4 pounds roast (cooked) chicken (meat from 3-pound chicken skinned, deboned, and torn into chunks) shopping list
- 1/2 cup frozen peas shopping list
- 1 14 oz. can whole tomatoes, chopped or broken up by hand shopping list
- coarse salt and freshly ground black pepper to taste shopping list
How to make it
- 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.
mohrade
gingerlea
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