Chorizo Paella

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Serves: 4

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Ingredients:

• 2 Palenque chorizos, sliced into ¼-inch rounds

• 1½ cups short-grain rice (like bomba or arborio)

• 1 small onion, finely chopped

• ½ red bell pepper, diced

• ½ green bell pepper, diced

• 2 cloves garlic, minced

• 3 cups low-sodium chicken broth (warm)

• 1 tsp smoked paprika

• ½ tsp saffron threads (or 1 tsp turmeric as an alternative)

• Salt and black pepper to taste

• 2 tbsp olive oil

• Lemon wedges and chopped parsley (for serving)

 

Instructions:

1. Brown the Chorizo:
   In a wide, shallow skillet or paella pan, heat 1 tablespoon olive oil over medium heat.
   Add the sliced chorizo and cook for 5–6 minutes until lightly browned and fragrant.
   Remove and set aside, leaving the oil and rendered fat in the pan.

2. Sauté the Base:
   Add the remaining tablespoon of olive oil to the pan, followed by the chopped onion, garlic, and both bell peppers.
   Cook for 5–7 minutes until softened and aromatic.

3. Add the Rice:
   Stir in the rice and toast it for 2–3 minutes, allowing it to absorb the oils and flavor.
   Add the smoked paprika, saffron (or turmeric), and a pinch of salt and pepper. Stir to combine.

4. Pour in the Broth:
   Add the warm chicken broth and bring to a gentle boil. Spread the rice evenly across the pan.
   Do not stir after this point—this helps form the signature crispy bottom layer known as socarrat.

5. Simmer Gently:
   Reduce the heat to medium-low and let the rice simmer uncovered for about 15–18 minutes, or until most of the liquid is absorbed.

6. Return the Chorizo:
   Add the chorizo back to the pan and cook for another 8–10 minutes, allowing the flavors to meld and the rice to finish cooking. You may hear some light crackling—this is a good sign the socarrat is forming.

7. Rest & Serve:
   Remove the pan from heat, cover with a clean towel or lid, and let rest for 5 minutes.
   Garnish with fresh parsley and lemon wedges before serving.

 

Tips:

• Don't stir the rice after adding the broth—it’s essential for achieving a good paella texture.

• Use a paella pan or wide skillet to ensure the rice cooks evenly and forms a nice crust.

• Want to make it heartier? Add shrimp or chicken during the final 10 minutes of cooking.

• Saffron gives traditional color and aroma, but turmeric is a great budget-friendly substitute.

• Leftovers reheat well in a skillet or oven—add a splash of broth to loosen the rice.

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