Dairy-Free Paella with Chicken and Chorizo

Ingredients

• 3 tablespoons Olive Oil
• 1.5 pounds Chicken Thighs
• 8 ounces Chorizo (Spanish, Dairy-Free)
• 1 medium Onion
• 1 medium Bell Pepper (Red)
• 4 cloves Garlic
• 1 teaspoon Smoked Paprika
• 0.5 teaspoon Saffron Threads
• 2 cups Arborio Rice
• 6 cups Chicken Broth
• 1 cup Frozen Peas
• 6 wedges Lemon Wedges

Instructions

1. 1Place a 12-inch paella pan or large skillet over medium-high heat (400°F/200°C). Add the 3 tablespoons of olive oil. Season the 1.5 pounds of chicken thighs with salt and pepper, then sear them in the hot oil until they are browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set it aside on a plate.
2. 2Add the 8 ounces of dairy-free chorizo to the same pan. Cook, stirring occasionally, until it is browned and has released its oils, about 4-5 minutes. Remove the chorizo from the pan and set it aside with the chicken.
3. 3Add the 1 medium onion and 1 medium red bell pepper to the pan. Cook, stirring often, until they are softened, about 5 minutes. Add the 4 cloves of minced garlic, 1 teaspoon of smoked paprika, and 0.5 teaspoon of saffron threads. Cook, stirring constantly, for 1 minute more until fragrant.
4. 4Stir in the 2 cups of Arborio rice. Cook, stirring constantly, for 1 minute to coat the rice grains with the oil and spices.
5. 5Pour in the 6 cups of chicken broth. Bring the liquid to a simmer, then season with salt and pepper. Return the browned 1.5 pounds of chicken thighs and the cooked 8 ounces of chorizo to the pan, nestling them into the rice. Reduce the heat to low (250°F/120°C), cover the pan tightly, and simmer for 20 minutes, or until the rice is tender and most of the liquid has been absorbed.
6. 6Stir in the 1 cup of frozen peas. Cook, uncovered, for 2 minutes more, just until the peas are heated through.
7. 7Remove the pan from the heat. Let the paella stand, covered, for 5 minutes. This resting period allows the flavors to meld and the rice to finish cooking.
8. 8Serve the paella immediately, garnished with the 6 lemon wedges.

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