Quick Chicken and Chorizo Paella

Total Time
50mins
Prep 30 mins
Cook 20 mins

I got this recipe from epicurious.com, and it's a family favorite.

Ingredients Nutrition

Directions

  1. Heat oven to 400 degrees.
  2. Heat a large oven-proof casserole or paella pan over high heat.
  3. Remove the casing from the chorizo, break into chunks and add to the pan. Cook until done. (Do not drain the oil).
  4. Add the onion, bell pepper and garlic. Cook, stirring occasionally, until the vegetables are tender, about 3 minutes.
  5. Add the rice, paprika, saffron and bay leaves. Stir to combine and coat the rice.
  6. Add the chicken stock and bring to a boil.
  7. Add the chicken and tomato, stir to combine.
  8. Transfer the pan to the oven.
  9. Cook uncovered until the rice is tender and no liquid remains, about 20 minutes.
  10. Remove from the oven and fluff with a fork.

Reviews

(3)
Most Helpful

This is my most favorite thing to eat and its so easy to make. I think I must make this at least 3 times a month. I don't have saffron, but it tastes just as good without it. This is definitely a family favorite in my home!!! Thanks so much for posting this recipe...DEEEEEEEEElicious!

Lyteyz July 01, 2009

I used diced tomatoes in the can and make a sauce with the garlic and onions first. I also add asparagus, artichokes, green beans, and mushrooms. I make mine in the skillet the whole way cover on the stove and not in the oven. I know it's not traditional. Great recipe!

Newly-Wed January 26, 2009

This was very tasty. I only had long grain brown rice and should have cut down on the stock, it was a little too wet. But, it made a delicious meal anyway; thanks for posting.

Marsha Mazz September 08, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a