Ingredients
Rice and chicken
- 450 g boneless skinless chicken thighs About 1 lb; cut into even 1-inch pieces.
- 100 g ready-to-eat Spanish chorizo About 3 1/2 oz; sliced, not raw loose chorizo.
- 300 g dry bomba rice About 1 1/2 cups; weigh for consistency.
- 1 tablespoon olive oil 15 ml
- 1 medium onion 150 g, finely chopped.
- 1 medium red bell pepper 150 g, chopped.
- 2 cloves garlic 6 g, minced.
- 200 g ripe tomatoes Grated; discard tough skins.
- 1 teaspoon smoked paprika 2 g
- 1 small pinch saffron threads About 0.1 g.
- 3 3/4 cups reduced-sodium chicken broth 900 ml; keep hot, with extra hot water available if needed.
- 2/3 cup frozen peas 100 g
- 2 tablespoons lemon juice 30 ml
- 1/4 cup chopped parsley 10 g
Equipment
- 12-inch wide, shallow pan Heavy base; paella pan or large skillet.
- Small saucepan For keeping broth hot.
- Instant-read thermometer
- Broad spoon
Instructions
Cook the rice pan
- Warm the broth with the saffron in a saucepan and keep it hot. Heat the olive oil in a wide 12-inch pan over medium-high heat. Brown the chicken for about 5 minutes, turning occasionally; it will finish cooking with the rice. Add the chorizo and cook for 1 minute.
- Add the onion and pepper. Cook for 5–6 minutes, stirring, until they begin to soften. Add the garlic and paprika, stir for 30 seconds, then add the grated tomato. Cook for about 3 minutes until the tomato is less watery.
- Stir in the dry rice to distribute it evenly. Add the hot saffron broth and bring to a steady simmer. Spread the chicken and rice in a shallow, even layer. Reduce the heat to maintain a gentle simmer and stop stirring.
- Cook uncovered for about 18–25 minutes, rotating the pan carefully if one side cooks faster. Scatter the peas over the top for the final 5 minutes. If the liquid disappears while the rice is still firm, add hot water around the edge, 2 tablespoons at a time, and continue gently.
- Check that the rice is tender and the thickest chicken pieces reach at least 165°F (74°C). If either is not ready, continue cooking gently, adding water as needed. Do not raise the heat just to force a crust; remove the pan immediately if it smells burnt.
- Take the pan off the heat, loosely cover and rest for 5 minutes. Drizzle with the measured lemon juice and scatter over the parsley. Serve six balanced portions. Optional extra lemon wedges are separate.
Nutrition
Calories: 423kcalCarbohydrates: 48.5gProtein: 26.7gFat: 13.1gSaturated Fat: 3.6gCholesterol: 88mgSodium: 721mgPotassium: 567mgFiber: 3gSugar: 4.4gCalcium: 42mgIron: 2.1mg
Video
Notes
This is a Spanish-inspired chicken and chorizo adaptation, not traditional Valencian paella. The method specifies bomba rice and sliced ready-to-eat Spanish chorizo. Different rice or raw sausage requires a different cooking plan. A toasted rice base depends on the pan and heat; do not burn the rice to create one.
Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F (32°C), and use within 3–4 days. Reheat to 165°F (74°C).
Nutrition is estimated per one-sixth of the recipe from USDA ingredient data and a Spanish chorizo label, using generic white-rice data as a proxy for bomba rice. All measured oil is included; optional extras are excluded. Brands and portions vary.
Video demonstration by chef Helina Sanchez of Paella Barcelona Cooking School. Her recipe uses different quantities and allows wings or optional flat beans; this written version specifies boneless thighs, cured chorizo and peas.