Chicken and chorizo paella

Ingredients

• 4 large chicken thighs, skin-on, boneless
• 3 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1 cup thinly sliced Spanish chorizo (about 2 sausages)
• 2 teaspoons smoked paprika
• 1 teaspoon saffron threads
• 1/2 cup fresh parsley leaves, finely chopped
• 1 medium yellow onion, finely chopped
• 1 medium green bell pepper, finely chopped
• 6 garlic cloves, minced
• 2 plum tomatoes, peeled and finely chopped
• 3 jarred piquillo peppers (2 minced, 1 thinly sliced)
• 1 1/4 cups Valencia rice, unwashed
• 1/2 cup frozen peas, thawed
• 1/2 cup dry white wine
• 1 quart unsalted chicken stock, warmed
• 1 sheet parchment paper (16x16 inches)
• 1 large kitchen towel

Instructions

1. 1

   Cut each chicken thigh in half. Season with 1½ teaspoons salt and the black pepper.

2. 2

   Heat the olive oil in the Titanium Large Always Pan Pro over medium heat. Once the oil is hot, add the chorizo and sear for about 3 minutes until evenly browned. Remove and set aside.

3. 3

   Fry the chicken thighs: In the same pan, fry the chicken thighs for 5 to 6 minutes per side until golden brown but not fully cooked. Remove and set aside, leaving the oil in the pan.

4. 4

   Add the paprika, saffron, ¼ cup parsley, onion, bell pepper, garlic, and 2 teaspoons salt to the pan. Cook over medium heat, stirring often, until softened and translucent, about 6 minutes.

5. 5

   Stir in the tomatoes and minced piquillo peppers, cooking for another 6 minutes until the mixture is saucy and deeply colored. This is your sofrito — a key base for paella.

6. 6

   Spread the sofrito evenly across the pan. Sprinkle the unwashed rice over the top in an even layer. Do not stir.

7. 7

   Scatter the peas over the rice, then nestle the chicken thighs, skin-side up, into the rice. Pour any chicken juices over the top. Arrange the chorizo and sliced piquillo peppers between the chicken pieces.

8. 8

   Gently pour the white wine and 3 cups of warm chicken stock over the rice, ensuring the liquid covers the rice evenly without disturbing it. Bring to a steady simmer over medium heat.

9. 9

   Cook for 27 to 30 minutes, until the stock reduces to the level of the rice and the rice is al dente or just underdone.

10. 10

    Add the remaining 1 cup of stock and reduce the heat to medium-low. Cook for 8 to 10 minutes until the stock is absorbed and bubbling slightly below the surface.

11. 11

    Turn off the heat and move the pan to a cool area on the stove. Lay a sheet of parchment paper over the rice, then cover the pan with a clean kitchen towel. Let the paella steam for 10 minutes before serving.

12. 12

    To ensure even cooking, center the pan over the heat source. Watch how the stock simmers after pouring it in — adjust and re-center the pan as needed until the bubbles are evenly distributed across the surface.