Paella Española de Pollo y Chorizo

Ingredientes

• 1 pound boneless skinless chicken thighs (cut in large chunks)
• 8 ounces Spanish chorizo (sliced (substitute smoked sausage))
• 1 tablespoon olive oil
• 1 onion (diced)
• 2 garlic cloves (minced)
• 1 red pepper (sliced)
• 1/4 cup dry white wine
• 1-15 ounce can diced tomatoes (drained)
• pinch saffron
• 1 teaspoon smoked paprika (leave out if chorizo contains paprika)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups bomba rice (substitute arborio)
• 4 1/2 cups chicken broth
• 1 cup peas
• Fresh lemon slices (for serving)
• Fresh chopped parsley (optional for serving)

Preparación

1. 1

   Heat a 15" paella pan on a grill over medium heat (about 300°F degrees) and brown the chorizo for about 3-5 minutes, until caramelized around the edges.

2. 2

   Add the olive oil to the pan along with the onions, red pepper and garlic. Sauté for 2-3 minutes, until slightly softened and browning around the edges.

3. 3

   Add the wine and cook for 2 minutes, until mostly evaporated.

4. 4

   Stir in the tomatoes, paprika, saffron, salt, and pepper and bring to a simmer.

5. 5

   Add the chicken, broth and rice and stir to distribute the rice evenly. Bring to a simmer.

6. 6

   Simmer on low heat for 30-40 minutes, until liquid has absorbed and a crust has formed on the bottom of the pan. (I keep the grill lid closed to give the paella a slightly smoky flavor and to keep the heat more even for cooking).

7. 7

   Add the peas halfway through cooking and lightly press them into the mixture. Don't stir or disturb the cooking of the rice or the crust will not form. (Use a spatula to peek underneath to see if the crust has formed).

8. 8

   Remove from heat and serve immediately while hot. Drizzle with fresh lemon juice before serving.