My husband is a Spaniard, so I started looking into paella. It took me 4 times to get this right. It has become his favorite dish and expects me to make this every week. I have tweaked this recipe to our taste, so the red pepper, capers, and black olives are simply a preference for us. The vinegar is a Spanish thing, so I always add it. You can leave a little broth in the paella, or cook until the broth is fully absorbed. It is simply a preference.

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Recipe Summary

prep:
40 mins
cook:
1 hr 20 mins
total:
2 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Measure salt, paprika, red pepper, turmeric, and saffron into a small bowl and set spice mixture aside.

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  • Heat olive oil in paella pan or large pot over medium heat. Add chicken and chorizo and cook until browned, 5 to 10 minutes. Transfer meat to a platter. Add onion, bell pepper, parsley, and garlic to the pot. Cook, stirring occasionally, for 5 minutes. Add rice, tomato, and roasted red peppers. Cook until rice begins to brown, about 5 minutes more. Add spice mixture and broth. Return chicken and chorizo to the pot, burying them in the paella.

  • Increase heat to high and bring the pot to a boil, stirring every 10 minutes. Reduce heat to medium and cook, uncovered, 50 to 55 minutes more. Add thawed peas and carrots, black olives, capers, and apple cider vinegar and stir. Cook until everything is heated through, 3 to 5 more minutes.

Cook's Note:

Towards the end you can leave a little broth in the paella, or cook until the broth is fully absorbed. It is simply a preference.

Nutrition Facts

465 calories; protein 21.9g 44% DV; carbohydrates 43.3g 14% DV; fat 22g 34% DV; cholesterol 63.2mg 21% DV; sodium 1630.5mg 65% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/26/2019
This recipe was very enjoyable- the second day. I'm currently eating it for lunch and it's much better than it was for dinner last night. Last night I was not impressed at all but today the flavors seem to have developed. If I were to make this again I'd forgo the brown rice- it took longer to cook than called for in the recipe and I don't think that the texture works well in this one. Also I think the recipe assumed that I was using a narrower link of chorizo than is offered at my grocery store and I ended up with rather large pieces I wish I had diced it instead of slicing as called for. Read More
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