March 27 - National Spanish Paella Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Skillet Chicken & Chorizo Paella
Categories: Poultry, Vegetables, Pork, Rice, Herbs
Yield: 6 Servings

1/2 ts Saffron threads
3 1/4 c Chicken broth; divided
1 tb Olive oil
6 oz Dry-cured Spanish chorizo;
- in 1/4" slices
1 lb Boned, skinned chicken
- thighs; in 1 1/2" pieces
1/2 ts Black pepper
1 1/2 ts Kosher salt; divided
3/4 c Chopped yellow onion
1 sm Red bell pepper; fine chop'd
1 tb Minced garlic
1/2 ts Dmoked paprika
14 1/2 oz Can diced tomatoes; w/juices
1 1/2 c Uncooked short-grain white
- rice (bomba or arborio)
1 c Thawed sweet peas
Chopped fresh flat-leaf
- parsley
Lemon wedges

Stir together saffron and 1/4 cup of the broth in a
small bowl. Let stand at room temperature at least 15
minutes or up to 1 hour.

Meanwhile, heat oil in a 12" cast-iron skillet over
medium-high. Add chorizo; cook, stirring occasionally,
until lightly browned, about 2 minutes. Using a slotted
spoon, transfer chorizo to a plate lined with paper
towels; reserve drippings in skillet. Add chicken,
pepper, and 1 teaspoon of the salt to skillet; cook over
medium-high, stirring occasionally, until lightly
browned but not fully cooked, about 7 minutes. Using
slotted spoon, transfer chicken to plate with chorizo.
Do not wipe skillet clean.

Add onion and bell pepper to skillet; cook over
medium-high, stirring occasionally, until tender, about
5 minutes. Stir in garlic and smoked paprika; cook,
stirring constantly, until fragrant, about 1 minute.
Stir in tomatoes and rice; cook, stirring constantly,
until liquid is almost fully absorbed, about 2 minutes.
Carefully stir in saffron mixture and remaining 3 cups
broth and 1/2 teaspoon salt; bring to a simmer over
medium-high.

Return chorizo and chicken to skillet, stirring lightly
to partially cover with rice; sprinkle mixture with peas
(do not stir peas in). Cook, uncovered and undisturbed,
over medium-low, rotating skillet occasionally to evenly
distribute heat, until chicken and rice are tender and
liquid is almost fully absorbed, about 20 minutes.
Remove from heat; cover and let stand at room
temperature until liquid is fully absorbed, about 5
minutes.

Garnish with parsley and lemon wedges.

Makes: 6 servings

By: Melissa Gray

RECIPE FROM: https://www.foodandwine.com

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