Ingredients
1/2 cup dry white wine
Pinch saffron threads
6 ounces Chorizo sausage, sliced
6 chicken thighs (about 2 pounds), boneless and skinless, roughly chopped
1 large Spanish onion, chopped
3 cloves of garlic, minced
1 large red bell pepper, seeded and diced
1 large tomato, chopped
Salt and freshly ground pepper to taste
1 teaspoon smoked paprika
1 1/2 cups Valencian rice (substitute: arborio rice)
2 cups chicken broth
1 cup frozen peas
1/2 cup halved pitted green olives
1/2 cup chopped parsley
1 lemon to garnish
Directions
1
Preheat oven to 400F degrees.
2
In a small measuring cup, mix the wine and the saffron threads. Reserve.
3
Heat a large paella pan (or ovenproof lidded skillet or casserole) over medium-high heat. Add the chorizo and cook, stirring occasionally, until browned and fat begins to render, about 3 minutes. Remove with a slotted spoon and transfer to a large plate.
4
Add the chicken thighs, adding some olive oil if necessary, and cook until browned, about 5 to 8 minutes. Season with salt and pepper. Remove and transfer to plate with chorizo.
5
If you have too much drippings at this point, pour off some, leaving about 2 tablespoons in the pan. If you don't have enough, add 2 tablespoons olive oil. Reduce heat to medium and add the chopped onion, sautéing until translucent, about 2 minutes. Add the garlic and stir for 30 seconds or until fragrant. Then, add the tomatoes, the red pepper and the smoked paprika. Cook for a couple of minutes, until the veggies are softened.
6
Add the rice and stir to coat. Season generously with salt and pepper. Then, pour the wine-saffron mixture and bring to a boil, scraping up browned bits from the bottom of the pan.
7
Return the chorizo and chicken to the pan and add the chicken broth. Once it starts simmering, cover and transfer to the preheated oven.
8
Bake paella until rice is almost tender, about 20 minutes.
9
Stir the rice and taste for seasoning, adding more salt and/or pepper if necessary. Add the frozen peas and olives and return the pan to the oven for 5 more minutes or until the peas and rice are tender.
10
Scatter the chopped parsley over the paella, and serve with lemon wedges on the side for squeezing over.