Easy Chicken and Chorizo Paella Recipe
Recipe: https://recipestripper.com/recipes/e1e1d6cc-f5c4-448b-9c2c-6c28759dc671
Original source: https://fedandfit.com/chicken-paella-recipe/
Recipe image: https://fedandfit.com/wp-content/uploads/2022/02/230125_30-min-chicken-paella-25.jpg
Yield: 6
Prep time: PT10M
Cook time: PT60M
Total time: PT70M

Ingredients
- 1 pound chorizo, (links, sliced diagonally into 1-inch slices)
- 1¼-1½ pounds boneless, skinless chicken thighs
- 1 cup arborio rice
- 2 cups plus 2 tablespoons chicken broth
- 1, 14.5-ounce can diced tomatoes
- 2 cloves garlic, (minced)
- ½ yellow onion, (diced)
- Pinch saffron threads
- Juice and zest of 1 lemon
- 1 cup frozen peas
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- Flat leaf parsley, (finely chopped, for garnish)

Instructions
1. Heat a paella pan or large skillet or medium high heat. *Note: if you're using a paella pan, it does not take long for it to reach temperature.
2. Brown the chorizo, about 5 minutes per side, then remove from the pan. Add the chicken and cook for 6-7 minutes on each side. Remove the chicken to a cutting board and allow it to rest.
3. Add the onion and garlic to the pan and saute for 3 minutes until fragrant. Add the rice and stir to toast for 2 minutes.
4. Add the broth, salt, pepper, saffron, and tomatoes to the pan. Stir to combine. Reduce heat and simmer for 20 minutes, or until the broth is absorbed.
5. Add the lemon juice, peas, and lemon zest to the pan and stir to combine.
6. Slice the chicken into strips, then add the chicken and chorizo back into the pan, nestling the meat into the rice mixture.
7. Heat over low heat for an additional 10 minutes, or until the meat and peas are warmed throughout.
8. Stir in a handful of fresh chopped parsley, serve, and enjoy!