Hello lovely readers,
It’s Al here, and today I’m thrilled to share a recipe that brings vibrant colours and mouth-watering aromas straight from Spain into your kitchen. Whether you’re looking to impress guests, or simply treat yourself and your family to something special, this “Spanish Revival: Saffron-Infused Chicken and Chorizo Paella” is just the ticket. Paella has always been a special dish for me—there’s something magical about how it combines simple ingredients to create a symphony of flavours. Plus, it’s a one-pan wonder, which means more time to enjoy and less time washing up!
As a 30-something guy from the UK, I’ve encountered quite a variety of culinary influences, but Spanish cuisine always holds a special place in my heart. It’s all about fresh ingredients and bold flavours, a philosophy I love to bring into my own kitchen adventures. So, let’s dive in, shall we?
### Ingredients
– 2 tablespoons olive oil
– 1 pound (450g) chicken thighs, boneless and skinless, cut into bite-sized pieces
– 1/2 pound (225g) chorizo, sliced
– 1 large onion, finely chopped
– 4 cloves garlic, minced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 cup (200g) Arborio rice or paella rice
– 1/2 teaspoon saffron threads, soaked in 2 tablespoons warm water
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried oregano
– 1/2 teaspoon crushed red pepper flakes (optional)
– 4 cups (960ml) chicken broth
– 1 cup (240ml) diced tomatoes, canned or fresh
– 1 cup (150g) frozen peas
– 1/2 cup (75g) black olives, pitted and sliced
– Salt and pepper to taste
– 1/4 cup (15g) fresh parsley, chopped
– Lemon wedges for serving
### Method
1. **Prepare the Ingredients:** Gather and measure out all the ingredients. Soak the saffron threads in 2 tablespoons of warm water.
2. **Cook the Chicken and Chorizo:**
– Heat 1 tablespoon of olive oil in a large paella pan or wide skillet over medium-high heat.
– Add the chicken pieces and cook for about 5-7 minutes until lightly browned. Remove with a slotted spoon and set aside.
– In the same pan, add the chorizo slices and cook for 3-4 minutes until they release some oil and turn slightly crispy. Remove and set aside with the chicken.
3. **Sauté the Vegetables:**
– Add the remaining tablespoon of olive oil to the pan.
– Sauté the chopped onion and minced garlic for about 3-4 minutes until softened.
– Add the diced red and yellow bell peppers and cook for another 5 minutes until they start to soften.
4. **Cook the Rice:**
– Stir in the Arborio rice and cook for 2 minutes, allowing it to absorb some of the oil and flavours.
– Add the smoked paprika, dried oregano, and optional crushed red pepper flakes. Stir to coat the rice.
5. **Combine and Simmer:**
– Pour in the soaked saffron (including the water), chicken broth, and diced tomatoes.
– Return the chicken and chorizo to the pan, and bring the mixture to a simmer.
– Reduce the heat to medium-low and let it simmer uncovered for 20-25 minutes, stirring occasionally, until the rice is cooked and the liquid is mostly absorbed.
6. **Add the Peas and Olives:**
– Stir in the frozen peas and sliced black olives and cook for an additional 5 minutes until heated through.
– Season with salt and pepper to taste.
7. **Garnish and Serve:**
– Remove the pan from the heat and let the paella rest for 5 minutes.
– Sprinkle freshly chopped parsley over the top.
– Serve with lemon wedges on the side for a bright, zesty finish.
Making paella at home might seem daunting at first, but with these step-by-step instructions, I promise you’ll find it both fun and rewarding. The result is a beautifully aromatic dish that’s full of flavour, and it’s sure to transport you straight to the sunny shores of Spain, even if just for a meal.
What’s excellent about this dish is its versatility. Want to add some seafood? Go ahead! Fancy mixing up the veggies? Be my guest! This recipe is as flexible as it is delicious, making it a superb choice for those who love to experiment in the kitchen.
I hope you love this recipe as much as I do. If you give it a go, I’d be thrilled to hear about your experience. Feel free to drop a comment or share your photos on social media with the hashtag #AlsCookingBlog. Until next time, happy cooking!
Cheers,
Al
Ingredients
– 2 tablespoons olive oil
– 1 pound (450g) chicken thighs, boneless and skinless, cut into bite-sized pieces
– 1/2 pound (225g) chorizo, sliced
– 1 large onion, finely chopped
– 4 cloves garlic, minced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 cup (200g) Arborio rice or paella rice
– 1/2 teaspoon saffron threads, soaked in 2 tablespoons warm water
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried oregano
– 1/2 teaspoon crushed red pepper flakes (optional)
– 4 cups (960ml) chicken broth
– 1 cup (240ml) diced tomatoes, canned or fresh
– 1 cup (150g) frozen peas
– 1/2 cup (75g) black olives, pitted and sliced
– Salt and pepper to taste
– 1/4 cup (15g) fresh parsley, chopped
– Lemon wedges for serving
Method
1. **Prepare the Ingredients:** Gather and measure out all the ingredients. Soak the saffron threads in 2 tablespoons of warm water.
2. **Cook the Chicken and Chorizo:**
– Heat 1 tablespoon of olive oil in a large paella pan or wide skillet over medium-high heat.
– Add the chicken pieces and cook for about 5-7 minutes until lightly browned. Remove with a slotted spoon and set aside.
– In the same pan, add the chorizo slices and cook for 3-4 minutes until they release some oil and turn slightly crispy. Remove and set aside with the chicken.
3. **Sauté the Vegetables:**
– Add the remaining tablespoon of olive oil to the pan.
– Sauté the chopped onion and minced garlic for about 3-4 minutes until softened.
– Add the diced red and yellow bell peppers and cook for another 5 minutes until they start to soften.
4. **Cook the Rice:**
– Stir in the Arborio rice and cook for 2 minutes, allowing it to absorb some of the oil and flavors.
– Add the smoked paprika, dried oregano, and optional crushed red pepper flakes. Stir to coat the rice.
5. **Combine and Simmer:**
– Pour in the soaked saffron (including the water), chicken broth, and diced tomatoes.
– Return the chicken and chorizo to the pan, and bring the mixture to a simmer.
– Reduce the heat to medium-low and let it simmer uncovered for 20-25 minutes, stirring occasionally, until the rice is cooked and the liquid is mostly absorbed.
6. **Add the Peas and Olives:**
– Stir in the frozen peas and sliced black olives and cook for an additional 5 minutes until heated through.
– Season with salt and pepper to taste.
7. **Garnish and Serve:**
– Remove the pan from the heat and let the paella rest for 5 minutes.
– Sprinkle freshly chopped parsley over the top.
– Serve with lemon wedges on the side for a bright, zesty finish.
