Week 5: Quick Chicken and Chorizo Paella

It's great to toss lots of ingredients into a pan and come out with a tasty result. I picked an easier version of this Spanish-inspired dish to ensure a successful outcome ;) I may add a little seafood as well (shrimp or mussels) to cover all the proteins; some of the reviews indicate this is the way to go. The recipe and reviews can be found here. !Buena suerta, amiga!

INGREDIENTS

• 1 tablespoon vegetable oil 
• 14 ounces chorizo, cut into 1/2 inch slices on the diagonal 
• 1 small onion, chopped 
• 1 red bell pepper, chopped 
• 2 cloves garlic, chopped 
• 1/4 teaspoon pimenton or paprika 
• 2 cups short- or medium-grain rice 
• 1 pinch saffron threads 
• 2 bay leaves 
• 4 cups chicken stock 
• 1 1/4 pounds roast chicken (meat from 3-pound chicken skinned, deboned, and torn into chunks) 
• 1/2 cup frozen peas 
• 1 tomato, chopped 
• Coarse salt and freshly ground black pepper to taste 

PREPARATION

Heat oven to 400°F. Heat oil in a large casserole or paella pan over high heat. Add chorizo and cook until browned and fragrant, about 1 minute. Add onion, red bell pepper, and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 minutes.

Add rice (medium or short grain rice), pimenton, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add chicken stock and bring to a boil. Add roast chicken, frozen peas, and tomato; stir to combine.

Transfer skillet to oven. Cook uncovered until rice is tender and no liquid remains, about 20 minutes. Remove from the oven. Fluff with a fork and serve immediately.