Recipes : Spanish Chicken and Chorizo Paella : Food Network

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Spanish Chicken and Chorizo Paella
Recipe courtesy Paula Deen, 2007

Ingredients
1/4 cup olive oil
1 chicken, cut legs, drumsticks and thighs
Salt
Freshly ground black pepper
2 teaspoons paprika
1 large onion, diced
1 large green bell pepper, diced
1 (14.5-ounce) can diced tomatoes
4 1/2 cups chicken broth
1 pound Spanish style chorizo links, cut into slices on the bias
2 cups short-grain rice (recommended: Valencia or Arborio)

Pinch saffron threads
1 cup fresh or frozen green peas
Lemon wedges, for service

Directions
Heat a paella pan or very large, shallow skillet or
pot, preferably with 2 handles over high heat.
Cook's note: A large cast iron skillet would work here.

Pour in the olive oil and let it heat up. Season the chicken all over with salt,
pepper and paprika. Sear in the olive oil until browned all over. Transfer to a
plate with tongs.

Lower the heat to medium and saute the onions and bell pepper until softened. Stir

in the diced tomatoes, chicken broth, and chorizo. Bring the liquid to a boil and
then stir in the rice and saffron. Add the browned chicken pieces. The rice should
be completely covered with liquid. Cook the paella without stirring for 20
minutes. When the liquid has all been absorbed, pour the peas over the top of the
pot, turn off the heat and cover the pot with a kitchen towel. Let stand 5 minutes
and then serve with lemon wedges.