Chicken and Chorizo Paella - video Dailymotion

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00:00Chicken and Chorizo Paella This is the kind of dish that makes you feel

00:05like a Spanish cooking maestro, even if you can barely pronounce paella correctly.

00:10For the saffron infusion, steep a large pinch of saffron threads, about 2 teaspoons, in

00:151 tablespoon chicken broth, taken from the total 3 cups plus 1 tablespoon.

00:20For the protein, prepare 6 boneless chicken thighs, or bone-in if preferred, and 8 ounces

00:26dry cured smoked Spanish chorizo, sliced, seasoned with salt and pepper.

00:31For the sofrito base, use 1 small diced yellow onion, 1 small diced red bell pepper, 4 minced

00:38garlic cloves, and 1 teaspoon smoked paprika cooked in olive oil.

00:43For the rice, add 1 and a half cups arborio rice, 1 condensed tomatoes, and the remaining

00:483 cups chicken broth.

00:50And for finishing, stir in 1 cup frozen green peas, and garnish with chopped Italian parsley,

00:56serving with lemon wedges on the side.

00:58Infuse the saffron by soaking it in 1 tablespoon chicken broth, and set aside.

01:03Then season the chicken thighs generously with salt and pepper and pat dry.

01:07Heat olive oil in a large skillet over medium heat and brown the chicken for 6 to 8 minutes

01:12per side until deeply golden.

01:14Then remove to a plate.

01:16In the same pan, add more olive oil if needed, and saute the onion, bell pepper, garlic, and

01:22smoked paprika for 5 to 6 minutes until soft and fragrant.

01:26Then add the chorizo, and cook 3 minutes until lightly browned.

01:31Stir in the arborio rice and diced tomatoes and cook for 2 minutes to coat the rice, then

01:35add the remaining chicken broth, along with the saffron and its soaking liquid, season with

01:40salt and pepper, and bring to a gentle simmer.

01:44Nestle the chicken back into the pan, scatter the peas over the top, cover, and cook undisturbed

01:49for about 25 minutes until the rice is tender and the chicken reaches 165 degrees Fahrenheit.

01:56Remove from heat, rest covered for 5 to 10 minutes, garnish with parsley, and serve with

02:01lemon wedges.

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