Quick Chicken and Chorizo Paella
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1 tablespoon vegetable oil
- 1/2 cup frozen peas
- 1 tomato, chopped
- 4 cups chicken stock
- 2 bay leaves
- 2 cloves garlic, chopped
- 1 pinch saffron threads
- coarse salt and freshly ground black pepper to taste
- 1 small onion, chopped
- n/a freshly ground black pepper
- Carbohydrate 64 g(21%)
- Cholesterol 129 mg(43%)
- Fat 33 g(51%)
- Fiber 2 g(7%)
- Protein 46 g(92%)
- Saturated Fat 11 g(55%)
- Sodium 1134 mg(47%)
- Calories 755
Preparation Heat oven to 400°F. Heat oil in a large casserole or paella pan 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 (medium or short grain rice), pimenton, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add chicken stock and bring to a boil. Add roast chicken, frozen peas, and tomato; 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.
Preparation Heat oven to 400°F. Heat oil in a large casserole or paella pan 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 (medium or short grain rice), pimenton, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add chicken stock and bring to a boil. Add roast chicken, frozen peas, and tomato; 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.
