Chicken and Chorizo Paella

Instructions

1. 1Place a 30.48 cm paella pan or large skillet over medium-high heat (204.4°C/200°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the about 680 g of chicken thighs and the about 225 g of Spanish chorizo. Cook for 5-7 minutes, turning occasionally, until the chicken is browned on all sides and the chorizo has released some of its fat.
2. 2Add the 1 medium onion (chopped), 1 medium bell pepper (chopped), and 4 cloves of garlic (minced) to the pan. Cook for 5-7 minutes, stirring frequently, until the vegetables have softened.
3. 3Stir in the 2 cups of Arborio rice, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Cook for 1-2 minutes, stirring constantly, until the rice grains are lightly toasted and coated with the oil and spices.
4. 4Pour in the 4 cups of chicken broth and add the 0.5 teaspoon of saffron threads. Stir everything together to combine. Increase the heat to high and bring the liquid to a rolling simmer.
5. 5Once simmering, reduce the heat to low (121.1°C/120°C). Cover the pan tightly with a lid or aluminum foil. Cook for 20-25 minutes, without lifting the lid, until the rice has absorbed most of the liquid and is tender.
6. 6Remove the lid and stir in the 1 cup of frozen peas. Cover the pan again and cook for an additional 5 minutes, or until the peas are heated through and the remaining liquid is absorbed.
7. 7Remove the paella from the heat. Let it rest, covered, for 10 minutes. This resting period allows the flavors to meld and the rice to finish cooking evenly.

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