Spanish paella with chicken and chorizo – a detailed recipe cooking. 
Time: 1 hour. 55 minutes Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 chicken (legs and thighs)
- 450 gr sliced diagonal spanish sausages chorizo
- 2 tbsp. round grain rice (preferably Valencia or Arborio)
- 1/4 Art. olive oil
- Salt and ground black pepper
- 2 tsp paprika
- 1 diced large onion
- 1 diced large bell pepper
- 1 can (410 gr.) Of diced tomatoes
- 4.5 tbsp. chicken broth
- A pinch of saffron stigma
- 1 tbsp. fresh or frozen green peas
- Lemon wedges for serving
- Additional equipment: large cast iron pan
Recipes with similar ingredients: chicken drumsticks, chicken thighs, chorizo sausage, round-grain rice, sweet pepper, onion, tomatoes, paprika, saffron, peas, lemon
Recipe preparation:
- On high heat, heat the pan for paella or very large skillet or pan, preferably with two handles. Pour olive oil and let it warm. Completely salt the chicken, season it with pepper and paprika. Saute on olive oil until it is completely browned. Shift to a plate of tongs.
- Reduce the temperature to medium and fry the onion and Bulgarian pepper until soft. Add tomatoes to cubes, chicken stock and chorizo. Bring the liquid to a boil, then add rice and saffron. Put the fried chicken. Rice must be full covered with liquid. Cook the paella without stirring for 20 minutes. When all liquid is absorbed, sprinkle the surface with green peas, turn off the heat and cover the pan with a kitchen towel. Give stand for 5 minutes, then serve with lemon slices.
