"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Spanish Chicken and Chorizo Paella Recipe

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This recipe for Spanish Chicken and Chorizo Paella, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Randee Petersen
Added: Saturday, September 8, 2007


1/4 c. olive oil
1 chicken, cut legs, drumsticks and thighs
salt and freshly ground black pepper
2 tsp. paprika
1 large onion, diced
1 large green bell pepper, diced
1 (14.5 oz.) can diced tomatoes
4 1/2 c. chicken broth
1 lb. Spanish style chorizo links, cut into slices on the bias
2 c. short-grain rice (recommended: Valencia or Arborio)
pinch saffron threads
1 c. fresh or frozen green peas
lemon wedges, for service

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.

Personal Notes:
Personal Notes:
I used regular boneless chicken breasts for this, you may want to season them a bit more than just salt, pepper and paprika, too.




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