Recipes : Spanish Chicken and Chorizo Paella : Food Network

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

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.