Ingredients with Measurements:
- 1 pound of chicken thighs, boneless and skinless
- 1 pound of Spanish chorizo, sliced
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 cups of Arborio rice
- 4 cups of chicken broth
- 1 cup of white wine
- 1 teaspoon of saffron threads
- 1 teaspoon of smoked paprika
- 1 can of artichoke hearts, drained and quartered
- 1 cup of frozen peas
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- Large paella pan or a wide and shallow skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the chicken thighs with salt and pepper. Heat 1 tablespoon of olive oil in the paella pan over medium-high heat. Add the chicken and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pan and set aside.
3. Add the chorizo to the same pan and cook until browned, about 5 minutes. Remove the chorizo from the pan and set aside.
4. Add the onion and garlic to the same pan and sauté until softened, about 5 minutes.
5. Add the rice to the pan and stir to coat with the onion and garlic mixture.
6. In a separate bowl, combine the chicken broth, white wine, saffron threads, and smoked paprika. Mix well.
7. Pour the broth mixture into the pan and stir to combine with the rice.
8. Add the artichoke hearts and peas to the pan and stir to distribute evenly.
9. Arrange the chicken and chorizo on top of the rice mixture.
10. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
11. Transfer the pan to the oven and bake for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
12. Remove the pan from the oven and let it rest for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 575
Fat: 24g
Carbohydrates: 54g
Protein: 31g
Sodium: 1360mg
Sugar: 3g
Fiber: 3g
Substitutions for ingredients:
- You can use boneless and skinless chicken breasts instead of chicken thighs.
- You can use regular paprika instead of smoked paprika.
- You can use fresh artichokes instead of canned artichoke hearts.
Variations:
- You can add shrimp or mussels to the paella for a seafood version.
- You can add roasted red peppers or tomatoes for extra flavor.
- You can use vegetable broth instead of chicken broth for a vegetarian version.
Tips and tricks:
- Use a wide and shallow pan to ensure that the rice cooks evenly.
- Don't stir the rice too much while it's cooking, as this can cause it to become mushy.
- Let the paella rest for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Leftover paella can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the paella, place it in a pan over low heat and add a splash of chicken broth or water. Cover the pan and heat until the paella is warmed through.
Presentation ideas:
Serve the paella in the paella pan for a rustic look, or transfer it to a large serving platter. Garnish with fresh parsley or lemon wedges.
Garnishes:
Fresh parsley or lemon wedges.
Pairings:
- Serve with a crisp green salad and crusty bread.
- Pair with a Spanish red wine, such as Rioja or Tempranillo.
Suggested side dishes:
- Green salad
- Crusty bread
- Grilled vegetables
Troubleshooting advice:
- If the rice is still undercooked after baking, add a splash of chicken broth or water and continue cooking on the stovetop until the rice is tender.
- If the rice is too dry, add a splash of chicken broth or water and stir to combine.
Food safety advice:
- Make sure to cook the chicken and chorizo to an internal temperature of 165°F to ensure that they are fully cooked.
- Store leftover paella in the refrigerator within 2 hours of cooking.
Food history:
Paella is a traditional Spanish dish that originated in Valencia. It typically includes rice, saffron, and a variety of meats and vegetables.
Flavor profiles:
This paella is savory and slightly smoky, with a hint of saffron and paprika.
Serving suggestions:
Serve the paella family-style, with everyone digging in from the same pan.
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Region: Spanish