12 Inch Pan - Small Traditional Paella Recipe

Prepare the Ingredients

Gather all the ingredients and chop the vegetables as needed.

Cook the Chorizo and Chicken

In a 12-inch pan, heat the olive oil over medium heat. Add the chorizo sausage and chicken thighs. Cook until browned on all sides, about 5-7 minutes. Remove from the pan and set aside.

Sauté the Vegetables

In the same pan, add the onion, garlic, and bell pepper. Sauté until the onion is translucent, about 3-4 minutes.

Add Tomatoes and Spices

Stir in the diced tomatoes, paprika, and saffron. Cook for another 2 minutes, allowing the flavors to meld.

Add Rice and Broth

Add the short-grain rice and stir well to coat. Pour in the chicken broth and bring to a boil.

Simmer the Paella

Reduce the heat to low, return the cooked chorizo and chicken to the pan, and add salt and black pepper to taste. Cover the pan and let simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.

Add Peas and Serve

Stir in the green peas and let them warm through for 2 minutes. Remove from heat and garnish with fresh parsley and lemon wedges before serving.