If you read about the history of paella, it’ll tell you that the dish came to be out of necessity. Using whatever was on hand, Spanish farmers used what they had – throwing together bits of meat, seafood & vegetables with rice – and a classic was born.
Getting gentrified happens to a lot of what essentially are really basic, almost peasant type recipes – that just happen to be fantastic. This is not always a good thing.
It’s been some time since I made this version, which was for a dinner when someone attending did not eat seafood. NO problem. With or without seafood, as long as you add other ingredients that bring something to the flavour party – it’s gonna be fantastic. Just look at those couple (lol) photos! How can something that looks this good not taste great…???
I’ve been wanting to make this again, but it seems to keep getting pushed down the list. Such is my life, with the constant search & need to try out new things. Seems like it will be awhile before I get back to this so, apologies for the lack of pics.
The very next time, whenever that may be, I promise to do better. K…?
In the meantime, believe me when I say this was so very much enjoyed that it was quickly devoured. If you don’t have a paella pan, make it in a sauté pan that you can serve at the table. Your diners will go crazy!
Chorizo & Chicken Paella
This recipe is from one of my fave cookbooks “Easy Mediterranean, Simple Recipes from Sunny Shores”. Without a doubt, everything made from it over the years has simply been wonderful… including this crowd pleasing recipe. I used a deep 12′ skillet for this recipe.
3 tbsp extra virgin olive oil
6 chicken thighs, bone in, skin on
6 oz chorizo, cut into chunks/slices
2 garlic cloves, finely chopped
1 large onion, finely chopped
1 large red bell pepper, diced
2 1/2 cups Spanish paella rice
3/4 cup dry white wine
Pinch hot pepper flakes
2 tsp sweet paprika
Approx. 5 cups chicken stock
Large pinch saffron threads, soaked in 3 TBSP hot water
6 ripe tomatoes, quartered
1 cup fresh or frozen peas
Freshly ground black pepper
*Best tip: cook the chicken with the skin on for maximum flavour & moistness. Remove it before serving/eating, if that’s your preference.
Heat the oil in a paella pan or large, deep skillet. Add the chicken and chorizo, browning all over, turning frequently. Add the onion, garlic & bell pepper, cooking for about 5 minutes until softened.
Stir in the rice until all the grains are coated and glossy. Add the wine, letting it bubble and reduce until almost disappeared. Add the pepper flakes, paprika, chicken stock & saffron. Stir well, bring to a boil and then simmer gently for 10 minutes.
Stir in the tomatoes cook gently for 5 minutes. Then add the peas. Cook for another 5 minutes until the mussels open – discard any that do not open after this time. By now, most all the liquid should be absorbed and the rice tender.