Quick Chicken and Chorizo Paella

Adapted from Epicurious Food

1 Tbsp Spanish olive oil
14 oz Palacios Spanish chorizo (in our Deli Dept.), cut into ½-inch slices on the diagonal
1 small onion, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
2 cups Calasparra rice
1/4 tsp La Chinata smoked paprika
1 pinch saffron threads
2 bay leaves
4 cups Bowman & Landes Chicken Broth
1¼ lbs DLM Rotisserie chicken, cubed
1/2 cup frozen peas
1 tomato, chopped
Sea salt and freshly ground pepper, to taste

Preheat oven to 400°F. Heat oil in a paella pan or large casserole over high heat. Add chorizo and cook until browned and fragrant, about 1 minute. Add onion, red bell pepper, and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 minutes.

Add rice, paprika, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add chicken stock and bring to a boil. Add chicken, peas, and tomato; stir to combine.

Transfer pan to oven. Cook uncovered until rice is tender and no liquid remains, about 20 minutes. Remove from oven and season with salt and pepper. Fluff with fork and serve immediately. Makes 6 to 8 servings

Makes 6 — 8 servings

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