Barcelone Recipe
Make Barcelone Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Spices and Seasoning
Garnish
Method
Preparation
- 1
Prep the Ingredients
Chop the bell peppers and tomatoes into small pieces. Mince the garlic cloves. Cut the chicken thighs into bite-sized pieces. Slice the chorizo sausage into thin rounds.
Cooking
- 2
Sauté the Base
In a large paella pan or skillet, heat the olive oil over medium heat. Once the oil is hot, add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
- 3
Cook the Chorizo
In the same pan, add the chorizo slices and sauté until they are browned and have released their oils, about 3-4 minutes.
- 4
- 5
Combine Rice and Spices
Stir in the short-grain rice, paprika, saffron, salt, and black pepper. Mix well to coat the rice with the oil and spices.
- 6
Add Liquid and Cook
Pour in 4 cups of water or chicken broth to the pan. Bring to a boil, then reduce heat to low. Add the browned chicken back into the pan, cover, and let it simmer for about 20 minutes, or until the rice has absorbed the liquid.
- 7
Add Peas
In the last 5 minutes of cooking, stir in the green peas, cover, and allow to finish cooking until the rice is tender and the liquid is fully absorbed.
Serving
- 8
Garnish and Serve
Once cooked, remove the pan from heat. Let it sit for 5 minutes before serving. Garnish with fresh parsley and lemon wedges. Serve hot.