This paella recipe with chicken and chorizo is a satisfying array of colors, textures, and flavors, making it a one-pan meal you're sure to return to again and again.
1/2 teaspoon saffron threads
3 1/4 cups lower-sodium chicken broth, divided
1 tablespoon olive oil
6 ounces dry-cured Spanish chorizo, cut into 1/4-inch-thick slices
1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
1/2 teaspoon black pepper
1 1/2 teaspoons kosher salt, divided
3/4 cup chopped yellow onion (from 1 small onion)
1 small red bell pepper, finely chopped
4 small garlic cloves, minced (1 tablespoon)
1/2 teaspoon smoked paprika
1 (14 1/2-ounce) can diced tomatoes, undrained
1 1/2 cups uncooked short-grain white rice (such as Spanish bomba or Italian arborio)
1 cup thawed frozen sweet peas
Chopped fresh flat-leaf parsley, for garnish
Lemon wedges, for garnish
Gather the ingredients.
Stir together saffron and 1/4 cup of the broth in a small bowl. Let stand at room temperature at least 15 minutes or up to 1 hour.
Meanwhile, heat oil in a 12-inch cast-iron skillet over medium-high. Add chorizo; cook, stirring occasionally, until lightly browned, about 2 minutes. Using a slotted spoon, transfer chorizo to a plate lined with paper towels; reserve drippings in skillet.
Add chicken, black pepper, and 1 teaspoon of the salt to skillet; cook over medium-high, stirring occasionally, until lightly browned but not fully cooked, about 7 minutes. Using slotted spoon, transfer chicken to plate with chorizo. Do not wipe skillet clean.
Add onion and bell pepper to skillet; cook over medium-high, stirring occasionally, until tender, about 5 minutes.
Stir in garlic and smoked paprika; cook, stirring constantly, until fragrant, about 1 minute. Stir in tomatoes and rice; cook, stirring constantly, until liquid is almost fully absorbed, about 2 minutes.
Carefully stir in saffron mixture and remaining 3 cups broth and 1/2 teaspoon salt; bring to a simmer over medium-high.
Return chorizo and chicken to skillet, stirring lightly to partially cover with rice; sprinkle mixture with peas (do not stir peas in).
Cook, uncovered and undisturbed, over medium-low, rotating skillet occasionally to evenly distribute heat, until chicken and rice are tender and liquid is almost fully absorbed, about 20 minutes.
Remove from heat; cover and let stand at room temperature until liquid is fully absorbed, about 5 minutes. Garnish with parsley and lemon wedges.
