14, Apr 2009

We tried this weeknight paella recipe from married with dinner, with only slight changes (2/3 lb of chorizo, celery instead of bell pepper). It was pretty good.


1 lb Spanish chorizo, cut into 1/2 inch slices on the diagonal
1 small onion, chopped
1 red bell pepper, chopped or 1/2 cup bottled red-pepper strips
2 cloves garlic, chopped
1/2 tsp pimentón, or to taste
2 c short-grain rice
1 pinch saffron threads
2 bay leaves
4 c chicken stock
8 oz roast chicken, skinned, deboned, and torn into chunks
1/2 c peas or shelled fava beans
Salt and freshly ground black pepper, to taste
1 tbsp vegetable oil


Heat oven to 400°F. Heat oil in a very large skillet or paella pan over high heat. Add chorizo and cook until browned and fragrant. Drain off most of the chorizo fat, leaving just enough to saute the vegetables. Add onion, red bell pepper, and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 minutes.

Add rice, pimentón, 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 (or favas); stir to combine. Transfer skillet to oven. Cook uncovered until rice is tender and no liquid remains, about 20 minutes. Remove from the oven. Fluff with a fork and serve immediately.