Prepare to embark on a culinary journey that will tantalize your taste buds and bring the vibrant spirit of Spanish cuisine right into your kitchen! This authentic Spanish Paella is not just a meal—it's an experience that combines tender chicken, spicy chorizo, and perfectly cooked rice into a symphony of flavors that will make your dinner guests swoon. Whether you're a seasoned home chef or a cooking enthusiast looking to impress, this recipe promises to deliver restaurant-quality results that will transport you to the sunny streets of Spain with every single bite.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Spanish
Serves: 6 servings
Ingredients
- 1 lb chicken thighs, bone-in and skin-on
- 1/2 lb chorizo sausage, sliced
- 2 cups Arborio rice
- 4 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 tsp smoked paprika
- 1/2 tsp saffron threads
- 1 cup peas
- Fresh parsley for garnish
Instructions
- Prepare all ingredients by cutting chicken thighs into large pieces, slicing chorizo, dicing onion and bell pepper, and mincing garlic.
- Heat a large paella pan or wide skillet over medium-high heat. Add a splash of olive oil and season chicken thighs with salt and pepper.
- Sear chicken thighs skin-side down until golden brown and crispy, about 5-6 minutes. Flip and cook other side for 3-4 minutes. Remove chicken and set aside.
- In the same pan, add sliced chorizo and cook until it releases its oils and becomes slightly crisp, about 3-4 minutes. Remove and set aside with chicken.
- Reduce heat to medium and sauté diced onion and bell pepper until softened, approximately 4-5 minutes.
- Add minced garlic and smoked paprika, stirring quickly to prevent burning. Cook for 30 seconds until fragrant.
- Crush saffron threads between your fingers and add to chicken broth, allowing it to steep and release its golden color.
- Add Arborio rice to the pan, stirring to coat with oil and vegetable mixture. Toast rice for 2-3 minutes.
- Pour in saffron-infused chicken broth, gently stirring to distribute rice evenly. Do not stir extensively after this point.
- Arrange seared chicken thighs and chorizo on top of the rice. Reduce heat to low and simmer uncovered for 20-25 minutes.
- When rice is almost tender, sprinkle peas across the top and allow to cook for final 5 minutes.
- Remove from heat and let paella rest for 10 minutes, allowing rice to absorb remaining liquid and develop a crispy bottom layer called "socarrat".
- Garnish with fresh chopped parsley before serving. Serve directly from the pan for authentic presentation.
Tips
- Use Authentic Ingredients: Choose high-quality Arborio rice and genuine Spanish chorizo for the most authentic flavor profile.
- Master the Socarrat: The crispy bottom layer of rice is a hallmark of great paella. Keep the heat low in the final cooking stages and resist the urge to stir too much.
- Saffron is Key: Don't skimp on saffron—it provides the signature golden color and unique flavor that defines a true Spanish paella.
- Pan Selection Matters: A wide, shallow paella pan or a large cast-iron skillet will help create even heat distribution and that perfect crispy rice bottom.
- Let it Rest: Always allow your paella to rest for 10 minutes after cooking. This helps the rice absorb remaining liquid and develop deeper flavors.
- Serve Dramatically: Present the paella directly in the cooking pan for an authentic and impressive table presentation that will wow your guests.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 28g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 110mg
