I made this flavorful, fairly simple paella for lunch last week and it was such a huge hit (both at home and on my Instagram!) that I thought I should share it with you all. The recipe came from an awesome new cookbook I found, The Kitchen Decoded.
This book has tons of useful information like exactly what tools you actually need for your kitchen and which are unnecessary, and recipes are divided up by what method you will use to cook them (stockpot vs. baking sheet, etc.).
2 tbsp. extra-virgin olive oil
1 lb. chicken breasts, cut into 1/2 in. cubes
salt & pepper
1/2 pound cured chorizo
1 medium yellow onion, diced
1 bell pepper, diced
1 1/2 cups Arborio rice
2 cloves garlic, chopped
1/2 tsp. turmeric
1 tsp. paprika
1 tsp. dried oregano
1 dried bay leaf
3/4 tsp. red pepper chili flakes
1 can diced tomatoes, drained
1/2 tsp. salt
3/4 tsp. pepper
3 cups chicken stock
1/2 cup frozen peas
Heat olive oil in a stockpot over medium heat. Season the diced chicken with salt and pepper and place it in the pot. Brown the chicken on all sides. Once browned, remove the chicken to a plate and set aside.
Add the chorizo to the pot and cook until it begins to brown. Add onion and bell pepper to the pot and cook until softened, about 3 minutes.
Add rice and garlic and stir with a wooden spoon for 1 minute to allow the rice to absorb all the flavors.
Add turmeric, paprika, oregano, bay leaf, red pepper flakes, drained tomatoes, salt, pepper and stock to the pot.
Bring to a boil over medium heat, then reduce to low. Cover with a lid and cook for 15 minutes, until most of the liquid has been absorbed.
Add the chicken and peas to the pot. Cook for 5 more minutes with the lid on until rice is complete cooked. Serve with lemon wedges.
Tip: For added protein and flavor, add a 1/2 pound of peeled, deveined shrimp for the last 5 minutes of cooking.