Ingredients
Rice pan
- 450 g boneless skinless chicken thighs cut in 1-inch pieces
- 90 g cured Spanish chorizo thinly sliced
- 250 g short-grain paella rice dry
- 1 tablespoon olive oil 14 g
- 1 red bell pepper 150 g, diced
- 100 g onion finely diced
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 850 ml lower-sodium chicken stock hot, plus up to 150 ml more as needed
- 100 g frozen peas
- 1 lemon cut into wedges
Equipment
- 12-inch broad shallow skillet
- Instant-read thermometer
- Heatproof measuring jug
- Knife and cutting board
Instructions
Cook the rice pan
- Heat the oil in a broad 12-inch skillet over medium-high heat. Brown the chicken for 4–5 minutes, turning; transfer to a plate. It will finish cooking with the rice.
- Reduce to medium. Add the chorizo, onion and pepper and cook for about 5 minutes, stirring, until the onion softens. Stir in the garlic, paprika and tomato paste for 30 seconds.
- Add the rice and stir briefly to coat. Return the chicken and its juices, pour in 850 ml hot stock and distribute everything in an even layer. Bring to a simmer.
- Simmer uncovered over medium-low heat for 18–25 minutes without routine stirring. Scatter the peas over the surface for the last 5 minutes. If the pan dries while the grains remain firm, add the reserved hot stock in small splashes around the edge.
- Check that the rice is tender and the thickest chicken pieces reach 165°F (74°C). If needed, continue gently, adjusting liquid a little at a time. Remove from heat, cover loosely and rest for 5 minutes. Serve in four portions with lemon wedges.
Nutrition
Calories: 620kcalCarbohydrates: 61gProtein: 34gFat: 23gSaturated Fat: 5.6gFiber: 4g
Video
Notes
Instructional video credit: Helina Sanchez, Paella Barcelona Cooking School. Her demonstration uses different chicken cuts, tomato and stock quantities and pan size. This recipe uses boneless thighs, peas and tomato paste in a 12-inch skillet; follow this card for quantities. This is a Spanish-style home variation, not traditional Valencian paella.
Refrigerate leftovers within 2 hours (1 hour above 90°F/32°C) in shallow containers at 40°F/4°C or below. Use within 3 days and reheat to 165°F/74°C.
Nutrition is estimated per quarter of the pan, using USDA representative raw thigh and dry short-grain rice values, Palacios Original cured chorizo label values, and representative vegetable, stock and oil values. Optional garnish and saffron are excluded. Brand, stock quantity and portion differences change the result.