1. 4 cups chicken broth
  2. 1/2 teaspoon saffron threads
  3. 3 tablespoons olive oil
  4. 8 oz chorizo sliced
  5. 8 oz chicken thighs cubed
  6. 1 large onion chopped
  7. 1 red pepper diced
  8. 3 gloves garlic minced
  9. 1 teaspoon smoked paprika
  10. 1 1/2 cup Arborio rice
  11. 1/2 cup tomato puree
  12. Salt
  13. Pepper
  14. Fresh parsley chopped
  15. 1/2 cup frozen peas


  1. Heat chicken broth in small saucepan on low heat. Add saffron threads

  2. In large 12-14inch cast iron skillet, heat olive oil over medium high heat

  3. Add chorizo and chicken and remove when lightly browned.They should not be cooked through.

  4. Add onion, pepper, and garlic and sauté until soft. Stir in paprika, rice, and tomato purée

  5. Strain chicken broth and add to pan. Add chorizo and chicken back to pan and stir once. Add salt and pepper to taste

  6. Cook over medium heat until all of the liquid is dissolved and rice is tender (about 25min)

  7. To crispy (burnt) rice is desired, turn heat to high and cook for 2 min.

  8. Sprinkle frozen peas on top (optional)

  9. Remove from heat and cover with parchment paper. Let sit for 10 min

  10. Top with parsley and enjoy!

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