Chicken & Chorizo Paella Recipe
with saffron bamboo rice & piquillo peppers
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Ingredients
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Protein
Grains
Vegetables
Liquids & Broth
Spices
Method
Preparation
- 1
Prepare the Ingredients
Chop the onion, mince the garlic, and dice the tomatoes. Slice the chorizo and piquillo peppers. Measure out the bamboo rice and chicken broth.
- 2
Soak the Saffron
In a small bowl, soak the saffron threads in a few tablespoons of warm water to release their flavor and color.
Cooking
- 3
Sauté the Chicken and Chorizo
In a large paella pan or deep skillet, heat the olive oil over medium heat. Add the chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
- 4
Cook the Chorizo
In the same pan, add the sliced chorizo and sauté for about 3-4 minutes until it releases its oil and becomes slightly crispy.
- 5
- 6
Combine the Vegetables
Stir in the diced tomatoes, piquillo peppers, and green peas. Cook for an additional 2-3 minutes.
- 7
Add Rice and Broth
Add the bamboo rice to the pan, stirring to combine. Pour in the chicken broth and add the saffron with its soaking water. Season with paprika, salt, and black pepper. Bring to a boil.
- 8
Simmer
Once boiling, reduce the heat to low and return the browned chicken thighs to the pan. Cover and let it simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
- 9
Finishing Touches
Remove from heat and let the paella rest for 5 minutes before serving. Fluff the rice gently with a fork.
