Receta de paella española con chorizo

Ingredientes

• 2 cups (400gr) rice for paella (arroz bomba)
• 3 1/2 cups (840ml) chicken broth
• 1/2 cup (120ml) white wine
• 1 chicken breast
• 2 Chorizos
• 1 green pepper
• 1 red bell pepper
• 3 onions
• 2 tomatoes
• 3 garlic cloves
• 1 teaspoon Saffron threads
• Paprika
• Salt and pepper to taste
• Olive oil

Preparación

1. 1

   Cut the bell peppers into strips, the garlic...: Cut the bell peppers into strips, the garlic into slices, and the tomatoes and the onions into small squares and set them aside.

2. 2

   Cut the chicken breast into small cubes and...: Cut the chicken breast into small cubes and the chorizos into round slices. Season the chicken with salt and pepper.

3. 3

   In a saucepan put a splash of olive...: In a saucepan put a splash of olive oil and cook the chorizo and chicken for 7 minutes (flip them so they don't burn). Set them aside.

4. 4

   Using the same pan, add a little more...: Using the same pan, add a little more olive oil and fry the garlic slices on low heat. Then add the bell peppers and cook for 5 minutes moving so it doesn't burn.

5. 5

   Add the onions and cook for another 5...: Add the onions and cook for another 5 minutes (or until the onion is translucent), also stirring constantly.

6. 6

   Add salt, pepper, saffron threads, and paprika. Mix...: Add salt, pepper, saffron threads, and paprika. Mix so everything gets coated and add the wine and the tomatoes. Cook until the wine evaporates.

7. 7

   Add the rice and fully integrate it into...: Add the rice and fully integrate it into the sauce.

8. 8

   Add chicken broth, and mix well. Add more...: Add chicken broth, and mix well. Add more seasoning if necessary.

9. 9

   Put back the chicken pieces and chorizo. Bring...: Put back the chicken pieces and chorizo. Bring to a boil and then lower the heat. Cook over low heat for 25 minutes.

10. 10

    When the rice is cooked, turn off the...: When the rice is cooked, turn off the heat and cover the paella with a kitchen towel or with a lid. Let it sit, covered, for 10 minutes before serving.