Spanish Style Chicken and Chorizo Paella

📝 Ingredients

• 1 tbsp olive oil
• 4 bone-in chicken thighs
• 4 oz Fratelli Beretta Chorizo (sliced into half moons)
• 1/2 onion (peeled & diced)
• 1/2 bell pepper (red, yellow or orange)
• 2 garlic cloves, peeled and minced
• 1/2 tsp smoked Spanish paprika
• 1 cup arroz bomba or other short grain rice
• 2 cups low sodium chicken broth
• 1/4 tsp saffron threads (a generous pinch)
• salt and pepper, to taste
• 2 tbsp fresh parsley, for garnish

👨‍🍳 Instructions

1. 1Combine the saffron threads with 2 cups of warm chicken broth to let it infuse. Set aside.
2. 2Season chicken with salt and pepper on both sides. Heat about 1 tablespoon olive oil in a large 12 inch shallow skillet or paella pan over medium heat. Cook the chicken about 5-6minutes per side, until browned on both sides. Remove from pan and transfer to a plate.
3. 3To the same pan, add the onions, bell peppers, garlic, and smoked paprika, adding more olive oil to the pan if needed. Cook until softened and fragrant. Add chorizo to the pan and cook for about 3 minutes until the chorizo is fragrant, stirring occasionally.
4. 4Add the rice and stir, to toast the rice. Cook about 2-3 minutes. Stir in the chicken broth and saffron threads. Season with 1/4 teaspoon salt and ¼ teaspoon ground black pepper.
5. 5Nestle the chicken into the rice (don't stir anymore at this point.) Cook uncovered for 20-25 minutes on low, rotating occasionally if one side of the pan is cooking less than the other. This will also prevent the bottom from burning.
6. 6Remove from heat and cover with foil for 10 minutes. During this time, the rice will absorb the remaining liquid and flavors. Garnish with parsley, and lemon wedges, if desired.