Spanish Chicken and Chorizo Paella

Spanish Chicken and Chorizo Paella is made with rice, tender chicken thighs and smoky chorizo. It's an easy, one pan meal that deserves a place in your dinner rotation!

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Heat 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. 2Add 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. 3Add the wine and cook for 2 minutes, until mostly evaporated.
4. 4Stir in the tomatoes, paprika, saffron, salt, and pepper and bring to a simmer.
5. 5Add the chicken, broth and rice and stir to distribute the rice evenly. Bring to a simmer.
6. 6Simmer 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. 7Add 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. 8Remove from heat and serve immediately while hot. Drizzle with fresh lemon juice before serving.