Paella with Chicken and Chorizo Recipe
Receta de Paella de Pollo y Chorizo
1
Hour
30
Minutes
4
servings
Ingredients
- 5 cups water
- 2 cubes fish bouillon
- 2 cubes chicken bouillon
- 1 tsp saffron threads
- 1 tsp smoked Spanish paprika (Pimentón de la Vera)
- 1-2 tbsp extra virgin olive oil for cooking
- 4 boneless skinless chicken thighs, cut into 2-inch pieces
- 12 oz Spanish cooking chorizo, cut into 1/4 inch slices
- 1 small onion, chopped
- 1 small red bell pepper, cored, seeded and chopped
- 1/2 cup chopped parsley
- 4 tbsp chopped garlic
- 2 cups Bomba rice
- 6 oz roasted piquillo peppers, chopped
- 1 small tomato, finely chopped
- 3 bay leaves
- Spanish sea salt and pepper
- 6 cloves garlic, peeled
Nutritional Facts
- Serving Size 24.4 oz/ 691 gr
- Calories 1035
- Calories From Fat 435
- Total Fat 48.5 gr (75%)
- Saturated Fat 15.5 gr (77%)
- Trans Fat 0.5 gr
- Cholesterol 170 mg (57%)
- Sodium 2082 mg (87%)
- Total Carbohydrates 97 gr (32%)
- Fiber 6 gr (23%)
- Sugars 5 gr
- Protein 50 gr (100%)
- Vitamin A 61%
- Vitamin C 193%
- Calcium 12%
- Iron 46%
* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.
While paella is often associated with seafood, it is made throughout all parts of Spain - not just coastal regions - and got its start as a farm worker's lunch. At its core, paella is about making the most of the ingredients that are readily available, typically including what's in season at the moment. This version is simple to make and includes common ingredients that are on hand year round.
Steps
Pre-heat oven to 350 degrees. Fill a saucepan with the water and place on medium high heat. Add all four bouillon cubes, saffron and paprika. Bring to a low boil until stock cubes dissolve. Reduce heat to keep warm.
Season the chicken with salt and pepper and dust with a small amount of smoked paprika. On medium high heat, brown the chicken and chorizo in 1 tablespoon olive oil in a 13-inch paella pan , about 5-10 minutes. Remove to a platter.
Add the onion, bell pepper, chopped garlic and parsley to the pan and cook for 5 minutes, stirring occasionally. Add a little more olive oil if needed. Add the rice, tomato, bay leaves and piquillo peppers. Cook for another 5 minutes, until the rice starts to brown. Add broth and stir until it boils. Return the chicken and chorizo pieces, burying them in the paella. Scatter the garlic cloves over the top.
Place in oven for 30 minutes, stirring every 10 minutes. After 30 minutes, taste the rice to see if it is done; if it is not, continue to cook. You can leave a little broth in the paella, or cook until the broth is fully absorbed, to your taste. Serve with a crisp green salad, crusty bread and a Spanish white or rosé wine.
5 Comments
Have been making this recipe for all of my family fo many years and has even impressed my daughter in law who live in Spain for many years.
This recipe come out the way we love chicken paella. The flavors are perfect. Only thing I will do different next time is drain some of the oil after cooking chorizo and chicken.
I want to make this for my kids and their friends, which means I’d have to at least triple the recipe to the size you see in Spain. Sadly I have a very small Italian oven that won’t accommodate a large skillet/pan. Can I do it on the stove top?
It is nice that you show food recipes from Spain, but please, do not call this a paella, this is chorizo and chicken with rice, but not a paella. A real paella from Spain (the original one) does not have chorizo (ever).
People make this too difficult. It’s peasant food. How hard is that? Oh, many don’t know how to cook. They have better ingredients than you have on hand? Maybe. They are the ones growing yours. It’s a meal, not rocket science! I want a bean pot.