Chicken and chorizo paella – en.Kung-Food

Paella is a fickle food–a food that inspires questions. Lots of questions. Such as: What kind of rice do I use? How do I achieve that perfectly crisp, but not burned rice bottom? Do I adjust the cooking time based on what I’m putting in it? Seafood or meat? Or both? In what order should everything go into the pan? What if I don’t have a paella pan? Rest easy, my friends. We have an answer to all these questions that also renders them kind of obsolete: this easy, largely fool-proof paella. This simple chicken and chorizo paella may not be the way a purist in Spain might do it, and we’re no strangers to making it the traditional way, in the special paella pan we schlepped over from Spain–lots of stirring, saffron, and anxiety-ridden hovering. But this is the weeknight in-a-pinch version that won’t cause any stress-induced migraines. Also, it’s pretty legit awesome. I’m quite confident you will enjoy this lovely chicken and chorizo paella.

INGREDIENTSchicken-and-chorizo-paella-3-300x225-7074886 2 cubes fish bouillon 2 cubes chicken bouillon 1/2 tsp saffron 1 tsp smoked Spanish paprika (Pimentón de la Vera) 5 cups water 1/2 large onion, chopped 1/2 red bell pepper, chopped 1/2 tomato, chopped 1/2 lb cooking chorizo, in 1/4 inch slices 1/4 cup chopped parsley

4 tbsp chopped garlicchicken-and-chorizo-paella-300x200-2707183

6 oz roasted piquillo peppers 6 cloves garlic, peeled 2 cups Bomba rice 4 chicken thighs

extra virgin Olive oil for cooking

Pre-heat oven at 350 degrees. Fill a saucepan with the water and place on medium high heat. Add all four bouillon cubes, the saffron and the paprika. With a cleaver, chop the chicken into small pieces. Salt the chicken and rub with a small amount of paprika. On medium high heat, brown the chicken and chorizo in olive oil in a 13 inch Paella Pan, about 5-10 minutes. Remove to a platter.

Add the onion, bell pepper, chopped garlic and parsley. Cook for 5 minutes, stirring occasionally. Add the rice to the pan with the vegetables, along with the tomato and piquillo peppers. Cook for another 5 minutes, until the rice starts to brown. Pour the broth into the paella pan. Stir until it boils. Add the chicken and chorizo pieces, burying them in the paella. Scatter the cloves of garlic around the top.

Place in the oven for 30 minutes, stirring every 10 minutes. After 30 minutes, taste the rice to see whether it is done. You can leave a little broth in the chicken and chorizo paella, or cook until the broth is fully absorbed, to your taste.

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