Time: 1 hour 55 minutes
Complexity: easily
Servings: 6

Spanish paella with chicken and chorizo ​​- a detailed recipe.

Ingredients:

• 1 chicken (legs and thighs)
• 450 g of Spanish tomatoes, sliced ​​diagonally into rounds chorizo ​​sausages
• 2 cups of round grain rice (preferably Valencia or Arborio)
• 1/4 cup olive oil
• Salt and ground black pepper
• 2 tsp paprika
• 1 large onion, diced
• 1 large bell pepper, diced
• 1 can (410 g) of diced tomatoes
• 4.5 cups chicken broth
• A pinch of saffron stigmas
• 1 cup fresh or frozen green peas
• Lemon wedges for serving
• Additional equipment: large cast iron skillet

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken drumsticks, chicken thighs, chorizo ​​sausage, round grain rice, sweet pepper, onions, tomatoes, paprika, saffron, peas, lemon

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Preparation:

Step 1
• Heat a paella pan or a very large shallow skillet or saucepan, preferably with two handles, over high heat.
  
  Pour olive oil into a pan and let it heat through. Season the chicken generously with salt, pepper, and paprika. Fry in olive oil until completely browned. Transfer to a plate with tongs.
Step 2
• Reduce the heat to medium and sauté the onion and bell pepper until soft. Add the diced tomatoes, chicken broth, and chorizo. Bring the liquid to a boil, then add the rice and saffron. Add the fried chicken pieces.
  
  The rice should be completely covered with liquid. Cook the paella, without stirring, for 20 minutes. When all the liquid has been absorbed, sprinkle the surface with green peas, turn off the heat, and cover the pan with a kitchen towel. Let it rest for 5 minutes, then serve with lemon wedges.

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