Ingredients
- 1/4 cup essential olive oil
- 1 chicken, cut legs, drumsticks and thighs
- Salt
- Freshly ground pepper
- 2 teaspoons paprika
- 1 large onion, diced
- 1 large eco-friendly bell pepper, diced
- 1 (14.5-ounce) can diced tomato plants
- 4 1/2 cups chicken broth
- 1 pound Spanish style chorizo links, reduce slices around the bias
- 2 cups short-grain grain (suggested: Valencia or Arborio)
- Pinch saffron threads
- 1 cup fresh or frozen eco-friendly peas
- Lemon wedges, for service
Directions
Heat a paella pan or large, shallow skillet or pot, preferably with 2 handles over high temperature.
Cook's note: A sizable surefire skillet works here.
Pour within the essential olive oil and allow it to warm up. Season the chicken throughout with salt, pepper and paprika. Sear within the essential olive oil until browned throughout. Transfer to some plate with tongs.
Lower heat to medium and saute the onions and bell pepper until softened. Stir within the diced tomato plants, chicken broth. and chorizo. Bring the liquid to some boil after which stir within the grain and saffron. Add some browned chicken pieces. The grain ought to be completely engrossed in liquid. Prepare the paella without stirring for 25 minutes. Once the liquid has all been absorbed, pour the peas over the top pot, switch off heat and canopy the pot having a kitchen towel. Let stand a few minutes after which serve with lemon wedges.
Recipe thanks to Paula Deen, 2007