Smoky and delicious, this version of paella can be whipped up in only 30 minutes, in one pan. How easy is that? Moist chicken thighs, spicy sausage, and rice bursting with flavor is family friendly and so easy to make on a busy day. I love to serve it with a tossed green salad.
Be sure to check out the notes at the bottom for tips on any of the specialty ingredients that you may find unfamiliar.
1 lb boneless, skinless chicken thighs, cut into bite sized pieces
1/4 tsp crumbled saffron threads
3/4 cup warm chicken broth
1/2 onion, diced
1/2 sweet red pepper, diced
3 cloves garlic, minced
1 tsp tomato paste
1 cup Arborio rice
1/2 cup dry white wine
4 oz (113 g) dry chorizo sausage
1/4 tsp smoked paprika (or paprika)
2 tbsp fresh minced parsley
1/2 cup frozen peas, thawed
In a sieve, rinse the rice with cold water until the water runs clear. Set aside. Warm the chicken broth in a small saucepan and stir in the saffron, then take off the heat and allow to sit and steep for about 10 minutes.
Over medium heat in a large, deep fry pan, brown the chicken thighs in a little olive oil. Remove to a plate and set aside. Turn the heat down to medium low and in the same pan, sauté the red pepper and onion until the onion is soft and translucent. Stir in the garlic and cook about a minute longer, watching carefully so it doesn’t burn. Add the tomato paste and stir in well, making sure that all the vegetables are well coated, and then stir in the rice until everything is well mixed.
Add the white wine, saffron broth, 1/2 cup water, smoked paprika, and chorizo. Stir well, bringing up all the browned bits from the bottom of the pan. Add the chicken back to the pan, and bring everything to a boil before turning the heat down to low and covering. Simmer for about 20 minutes, until the rice has absorbed all the liquid. Give a gentile stir, and then add the peas and parsley just before serving.
Adapted from Canadian Living
Arborio rice: an Italian short grain rice used to make risotto. It can be found in the rice section at most grocery stores, or Italian specialty grocers.
Saffron threads: a spice from the Saffron flower. It is quite expensive, and may be omitted in this recipe if you can’t find it.
Smoked paprika: a spice from dried bell pepper or chili peppers, and can range from sweet to hot. While you can use any paprika in this recipe, I highly recommend smoked as it adds a deep, smoky flavor that you can’t acquire without it.
Chorizo: a type of sausage that can be bought fresh (uncooked) or dried (cooked). Both have a smoky, spicy flavor. Dried is best for this recipe.