Paella
Saffron rice loaded with chicken, chorizo, and shrimp, cooked in one big pan.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Active
- 30 min
- Serves
- 6
- Difficulty
- Medium
- Cuisine
- spanish
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Substitutions, swaps, equipment, scaling — the recipe stays right here.
Ingredients
Steps
Heat the oil in a wide shallow pan and brown the chicken thighs on both sides, then set aside.
Brown the chorizo in the same pan, then add the onion and pepper for 5 minutes, then the garlic for 1 minute.
Stir in the tomatoes and cook until jammy, about 5 minutes.
Add the rice and saffron and stir for 1 minute to coat, then pour in the hot stock and stir once.
Nestle the chicken back in, and simmer uncovered without stirring for 15 minutes.
Scatter the shrimp and peas over the top, pushing them in slightly, and cook another 8-10 minutes until the rice is tender and liquid is gone.
Let it rest 5 minutes off the heat, then serve with lemon wedges.
Don't stir once the stock goes in — that's how you get the crispy bottom crust.