Chicken and Chorizo Paella

By chelyc13

Ingredients

• 4 cups chicken stock
• 1/2 teaspoon ground saffron
• Coarse salt and freshly ground pepper
• 8 skin on chicken thighs or breasts
• 1 teas pimenton (smoked spanish paprika)
• 2 teaspoons extra virgin olive oil
• 12 ounces dried chorizo, sliced 1/8 inch thick on the bias
• 1 white onion, coarsely choppe
• 4 garlic cloves, minced
• 3 medium vine ripe tomatoes, coarsely chopped
• 2 1/2 cups arborio rice
• 1 cup fresh shelled english peas

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 400. Warm stock, saffron, and 1/2 teaspoon salt in a saucepan over medium heat. Season chicken with 2 teaspoons salt, 1/2 teaspoon pepper, and pimenton. ehat oil in a 14 inch paella pan or a high sided ovenproof skillet over high heat. Brown chicken for 6 to 8 minutes; transfer to a plate.

2. Pour out all but 1 teaspoon oil. Cook chorizo over medium high heat until lightly browned, about 2 minutes. Add onion and garlic. Cook until soft, about 5 minutes. Add tomatoes. Cook, stirring, until thick, about 5 minutes. Stir in rice, then add broth mixture. Bring to a boil. Cook for 2 minutes, stirring often. add peas, then chicken. Bake for 20 minutes. Let stand for 10 minutes.