Description
A flavorful and comforting mid-week paella recipe featuring tender chicken thigh pieces, spicy chorizo, vibrant vegetables, and Spanish calasparra rice all cooked together in one pan for an easy yet authentic Spanish meal.
Ingredients
Scale
Meat and Protein
- 350 g / 12 oz chicken thigh fillets, cut into 8 pieces
- 180 g / 6 oz chorizo, preferably spicy, cut into 0.5cm pieces
Vegetables and Herbs
- 1 small brown onion, diced
- 1 small red capsicum / bell pepper, roughly diced
- 2 cups (packed) shredded spinach (optional)
- 2 garlic cloves, minced
- 1 1/2 tbsp parsley, finely chopped
- 1/3 cup frozen peas
Pantry and Staples
- 1 tbsp olive oil
- 1 can (400g / 14 oz) crushed tomato
- 1 1/2 cups chicken stock/broth
- 1 tsp paprika
- 1 cup Spanish calasparra rice
- Salt and pepper to taste
Instructions
- Prepare chorizo: Cut the chorizo into quarters lengthwise and then slice into 0.5cm (1/3 inch) pieces for even cooking and flavor distribution.
- Season chicken: Lightly season the chicken thigh pieces with salt and pepper to enhance their flavor before cooking.
- Sear chicken: Heat olive oil in a pan over high heat. Add the chicken pieces and sear each side until golden brown but not fully cooked. Remove chicken from the pan and set aside to finish cooking later with the rice.
- Cook garlic, onion, and chorizo: Add minced garlic, diced onion, and chorizo to the pan. The chorizo will release its own oil, so no extra oil is needed. Stir and cook for about 1 minute until the chorizo starts to brown.
- Add capsicum: Stir in the diced red capsicum and cook for another minute until the chorizo turns a dark golden brown.
- Incorporate rice: Add the Spanish calasparra rice to the pan and stir until the rice is evenly coated with the oils and ingredients.
- Add liquids and spices: Pour in the chicken stock, crushed tomato, shredded spinach, half the frozen peas, and the paprika. Stir gently to combine. Bring to a simmer, then reduce heat to medium-high to maintain a gentle simmer.
- Add chicken: Nestle the seared chicken pieces into the pan, mostly submerged in the cooking liquid.
- Simmer without stirring: Cook the paella without stirring for 10 minutes. Then sprinkle the remaining peas on top and continue cooking for an additional 5 minutes until most of the liquid is absorbed and rice is al dente.
- Rest the paella: Remove the pan from heat and let the paella stand for 5 minutes to absorb any remaining liquid.
- Garnish and serve: Sprinkle finely chopped parsley over the top and serve hot.
Notes
- Spinach is optional: You can omit the shredded spinach if preferred or based on availability.
- Rice choice: Spanish calasparra rice is recommended for authentic texture, but any short-grain rice suitable for paella can be substituted.
- Chorizo selection: Use the best quality and spicy chorizo you can find for maximum flavor.
