Paella with Chicken and Chorizo

Paella is a national of Spain, particularly in the Valencia area, made of rice, saffron, and additionally seafood, chicken, vegetables and sausages. Traditionally paella is served on Sundays or on March 19 which is St. Joseph Day. There are several versions of the origins of this dish, the first derives from the Latin word “patella” which translates to pan. Another explanation stems from the Arabic word “remnants” since it was  invented by servants of Moorish kings who ate the remains food after the Arabs, collecting the leftovers together and cooking with rice. This explanation accurately reflects the features of this dish, since it combines together many different ingredients not normally found together – fish, meat, seafood and sausage.

The paella is cooked in a special pan and is usually served in this pan as well. At home of course you can just use a regular frying pan.

Saffron is an important ingredient of paella which gives the rice a yellowish tint. It’s expensive but a little goes a long way. Its best to use bomba rice but other short grain rices will work well too.

Paella with Chicken and Chorizo Recipe

Paella with Chicken and Chorizo

By Olya Sandstrom Published: September 19, 2016

  • Yield: 4 Servings
  • Prep: 10 mins
  • Cook: 40 mins
  • Ready In: 50 mins

Paella is a national of Spain, particularly in the Valencia area, made of rice, saffron, and additionally seafood, chicken, vegetables …

Ingredients

Instructions

  1. Finely chop the onion, garlic and parsley. Cut the pepper into strips and slice the tomato and chorizo. Cut the chicken breasts into medium size pieces. Grind in a mortar a pinch of salt and saffron, lemon zest, add a little hot broth and set aside.
  2. Heat the pan and fry the chorizo ​​in it with chicken for about 10 minutes, then transfer to a plate. Add the olive oil in the same pan, heat and fry the chopped onion and garlic for about 3 minutes, then pour the washed rice, wine, stir. Next add the chicken with chorizo, pepper, tomato and stir again. Pour the hot broth along with the broth mixed with saffron and zest, and bring to a boil. Reduce the heat, cover and simmer over low heat for 15-20 minutes, without stirring. In the end add the parsley.

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