Spanish-Inspired Chicken and Chorizo Paella
The most important key to success in this recipe is preparedness: have your ingredients prepped and measured before you ever turn on the heat. And be ready to have a good time, because cooking paella makes any night feel like a party!
Recipe - Lyndale Liquor
Spanish-Inspired Chicken and Chorizo Paella
Prep Time30 Minutes
Servings6
Cook Time50 Minutes
Ingredients
1 qt chicken cooking stock (32 oz)
1 pinch saffron
1 lb Gold‘n Plump Boneless, Skinless Chicken Breasts, cut in 1-inch pieces
1/2 tsp salt
1/2 tsp pepper
1 tablespoon olive oil
6 oz cured pork chorizo, thinly sliced
1 cup diced onion
2 cloves garlic, finely chopped
1 can (14.5 oz) diced tomatoes
1 cup arborio rice (8 oz)
1/2 lb frozen peeled, deveined shrimp, tail off (31–40 ct), thawed, optional
1 cup fresh or frozen sugar snap peas
1 lemon, cut in wedges
Directions
- Add chicken stock to large microwavable bowl. Microwave 3–5 minutes on High. Carefully remove. In 12-inch nonstick skillet, toast saffron over medium until aromatic, 1–2 minutes, then crumble into stock.
- Season chicken with salt and pepper. In same skillet, heat oil over medium high. Add chicken and chorizo and cook 3 minutes, without moving, then stir and cook 2-3 minutes longer, until browned. Use a slotted spoon to transfer to a medium bowl; cover and keep warm.
- Reduce heat to medium, add onion and cook, stirring often, 2–4 minutes. Stir in garlic and undrained tomatoes; increase heat to medium-high and cook, stirring often, 3–4 minutes, until liquid is absorbed.
- Add rice, stirring to coat, and cook 1 minute. Stir in the chicken stock, chicken, and chorizo and bring to a simmer.
- Skillet will be full. Do not stir again. Reduce heat to medium and cook 14–18 minutes, until liquid is at the same level as the rice (chicken will begin to emerge from liquid and if pan is shaken, some of mixture should stick to sides). Reduce the heat to low. If using, place shrimp evenly on top of rice. Continue to cook until liquid has been absorbed, 9–11 minutes.
- Turn shrimp and add peas. Increase heat to medium-high and cook 3–5 minutes, rotating and shaking pan occasionally, until bottom layer of rice starts to caramelize.
- Remove pan from heat. Cover loosely with foil and let rest for 5 minutes. Serve with lemon wedges.
30 minutes
Prep Time
50 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Directions
- Add chicken stock to large microwavable bowl. Microwave 3–5 minutes on High. Carefully remove. In 12-inch nonstick skillet, toast saffron over medium until aromatic, 1–2 minutes, then crumble into stock.
- Season chicken with salt and pepper. In same skillet, heat oil over medium high. Add chicken and chorizo and cook 3 minutes, without moving, then stir and cook 2-3 minutes longer, until browned. Use a slotted spoon to transfer to a medium bowl; cover and keep warm.
- Reduce heat to medium, add onion and cook, stirring often, 2–4 minutes. Stir in garlic and undrained tomatoes; increase heat to medium-high and cook, stirring often, 3–4 minutes, until liquid is absorbed.
- Add rice, stirring to coat, and cook 1 minute. Stir in the chicken stock, chicken, and chorizo and bring to a simmer.
- Skillet will be full. Do not stir again. Reduce heat to medium and cook 14–18 minutes, until liquid is at the same level as the rice (chicken will begin to emerge from liquid and if pan is shaken, some of mixture should stick to sides). Reduce the heat to low. If using, place shrimp evenly on top of rice. Continue to cook until liquid has been absorbed, 9–11 minutes.
- Turn shrimp and add peas. Increase heat to medium-high and cook 3–5 minutes, rotating and shaking pan occasionally, until bottom layer of rice starts to caramelize.
- Remove pan from heat. Cover loosely with foil and let rest for 5 minutes. Serve with lemon wedges.