One Pot Chicken & Chorizo Paella

Name: One Pot Chicken & Chorizo Paella
Prep time: 20 min
Cook time: 1 h
Yield: 6
Cuisine: Spain
Ingredients: 4 cups chicken stock; 1 teaspoon Saffron or ½ teaspoon turmeric; 3 tbsp oil; 6 chicken thighs; 1 large onion chopped; 2 red peppers de-seeded and sliced; 8 oz chorizo sliced; 4 cloves garlic chopped or sliced thin; ½ cup Vermouth or white wine; 1 tbsp Paprika; 1 tbsp tomato paste; 1 good handful flatleaf parsley chopped; 2 cups converted (parboiled)* rice see recipe notes below; Salt and Pepper to taste

By funsmagcom@gmail.com

August 19, 2024

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One Pot Chicken & Chorizo Paella

Paella is a dish that embodies the heart and soul of Spanish cuisine. Originating from the Valencia region, this vibrant, rice-based dish has become a symbol of Spain’s rich culinary heritage. While traditional paella often includes seafood, today’s recipe offers a delightful twist with chicken and chorizo. This one-pot Chicken & Chorizo Paella is perfect for those who crave bold flavors but seek a simpler, more accessible version of the classic dish. In this comprehensive guide, we’ll explore the history of paella, break down the ingredients, walk through the cooking process, and offer tips, variations, and side dishes to elevate your paella experience.

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The Origins of Paella

Paella has its roots in the marshlands of Albufera, near Valencia, where rice was a staple ingredient. Originally, it was a humble dish, made by farm workers with whatever they had on hand—often a mix of rice, beans, and sometimes meat, such as rabbit or duck. The name “paella” comes from the Old French word “paelle,” meaning pan, which itself comes from the Latin word “patella.” The dish is named after the wide, shallow pan in which it’s traditionally cooked.

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Over time, paella evolved, with different regions in Spain putting their own spin on the dish. The most famous versions are Paella Valenciana, made with rabbit, chicken, and sometimes snails, and Paella de Marisco, a seafood version that includes shrimp, mussels, and clams. Our One-Pot Chicken & Chorizo Paella pays homage to these traditional recipes while simplifying the process and introducing the smoky, spicy flavors of Spanish chorizo.

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Ingredients Breakdown

Rice: The Heart of Paella

The type of rice used in paella is crucial to the dish’s success. Traditionally, short-grain varieties like Bomba or Calasparra rice are used. These types of rice absorb liquid well without becoming mushy, which is essential for achieving the perfect paella texture. Bomba rice, in particular, is known for its ability to absorb up to three times its volume in liquid, making it ideal for paella. If you can’t find Bomba or Calasparra rice, Arborio rice, commonly used in risotto, can be a suitable substitute.

Chicken: A Versatile Protein

Chicken is a versatile protein that works beautifully in paella. In this recipe, we use bone-in, skin-on chicken thighs. The bone-in chicken adds depth of flavor, while the skin becomes deliciously crispy during cooking. Chicken thighs are also more forgiving than breasts, remaining juicy and tender even after prolonged cooking.

Chorizo: Smoky and Spicy

Spanish chorizo is a cured sausage made from pork and seasoned with smoked paprika (pimentón) and garlic. It adds a smoky, spicy kick to the paella, complementing the other ingredients perfectly. There are two main types of Spanish chorizo: picante (spicy) and dulce (sweet). For this recipe, you can use either depending on your preference for heat.

Sofrito: The Flavor Base

The sofrito is the foundation of flavor in paella. It’s a mixture of sautéed onions, garlic, and tomatoes cooked slowly to develop a rich, sweet, and savory base. In some regions, bell peppers are also added to the sofrito. This mixture infuses the rice with flavor and gives the paella its characteristic deep red color.

Saffron: The Golden Spice

Saffron is a key ingredient in paella, imparting a subtle floral flavor and a vibrant golden hue to the rice. Saffron threads are derived from the crocus flower, and it takes thousands of flowers to produce just a small amount of saffron, making it one of the most expensive spices in the world. However, a little goes a long way, and it’s well worth the investment for an authentic paella experience.

Broth: Building Flavor

The broth used in paella is another important component. Chicken broth is a common choice, though seafood broth is used in seafood paellas. The broth is typically infused with saffron and other seasonings, which are absorbed by the rice during cooking. For an even richer flavor, some recipes call for a combination of broth and white wine.

Vegetables: A Burst of Color and Flavor

While the exact vegetables used can vary, common choices include bell peppers, peas, and tomatoes. These vegetables not only add flavor and texture but also contribute to the dish’s vibrant appearance. Peas are often added towards the end of cooking to retain their bright green color.

Olive Oil: The Cooking Medium

Spanish olive oil is the preferred cooking medium for paella. Its rich, fruity flavor enhances the other ingredients and helps create the socarrat—a crispy layer of rice that forms at the bottom of the pan, considered a delicacy in paella-making.

Cooking Process: Step-by-Step Guide

1. Preparing the Ingredients

Before you start cooking, it’s important to have all your ingredients prepped and ready. Dice the onions and bell peppers, mince the garlic, and grate the tomatoes using a box grater, discarding the skins. Cut the chorizo into slices, and season the chicken thighs with salt and pepper. Measure out the rice and have your broth heated and ready to go. Infuse the broth with saffron by adding the threads to the hot liquid and letting it steep for a few minutes.

2. Searing the Chicken and Chorizo

In a large, heavy-bottomed pan or a traditional paella pan, heat a generous amount of olive oil over medium-high heat. Once the oil is hot, add the chicken thighs, skin side down. Sear them until the skin is golden and crispy, about 5-7 minutes. Flip the chicken and cook for another 5 minutes. Remove the chicken from the pan and set it aside. Next, add the chorizo slices to the pan and cook until they are browned and have released their flavorful oils, about 3-4 minutes. Remove the chorizo and set it aside with the chicken.

3. Making the Sofrito

In the same pan, with the rendered fat from the chicken and chorizo, add the diced onions and bell peppers. Sauté them over medium heat until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Then, add the grated tomatoes to the pan. Cook the mixture slowly, stirring occasionally, until it thickens and deepens in color, about 10-15 minutes. This step is crucial for developing the rich, complex flavors of the paella.

4. Toasting the Rice

Once the sofrito is ready, add the rice to the pan. Stir the rice to coat it in the sofrito and allow it to toast slightly, about 2-3 minutes. This step helps the rice to absorb the flavors of the sofrito and gives the finished paella a more robust taste.

5. Adding the Broth and Cooking the Paella

After toasting the rice, pour in the saffron-infused broth. Stir everything together, ensuring the rice is evenly distributed in the pan. Arrange the chicken thighs and chorizo slices on top of the rice, along with any accumulated juices. Reduce the heat to low and let the paella cook undisturbed for about 20-25 minutes, or until the rice has absorbed most of the liquid and is tender. Resist the urge to stir the paella during this time, as the goal is to allow the rice to cook evenly and develop the coveted socarrat at the bottom of the pan.

6. Adding the Vegetables

About 10 minutes before the paella is done, scatter the peas over the top. The residual heat will cook the peas while keeping them bright and crisp. If you’re using other vegetables like green beans or artichokes, add them at this stage as well.

7. Resting and Serving

Once the rice is fully cooked and the liquid has been absorbed, remove the pan from the heat. Cover the pan with a clean kitchen towel or aluminum foil and let the paella rest for 5-10 minutes. This resting period allows the flavors to meld and the socarrat to set. To serve, bring the pan to the table and encourage everyone to dig in, making sure to scrape up the crispy socarrat from the bottom.

Tips for the Perfect Paella

1. Use the Right Pan

A traditional paella pan is wide and shallow, which allows the rice to cook evenly and develop the socarrat. If you don’t have a paella pan, use the widest, shallowest skillet you have.

2. Don’t Stir the Rice

Once the broth has been added, avoid stirring the rice. This helps create the socarrat and ensures the rice cooks evenly.

3. Quality Ingredients Matter

With a dish as simple as paella, the quality of the ingredients makes a big difference. Use the best saffron, olive oil, and chorizo you can find.

4. Adjust the Heat

Start cooking the paella over medium-high heat to get a good sear on the chicken and chorizo, then reduce the heat to low when you add the broth to ensure the rice cooks slowly and evenly.

5. Customize to Taste

Paella is a versatile dish, so feel free to customize it to your liking. Add more vegetables, switch up the proteins, or adjust the seasonings to suit your taste.

Variations of Chicken & Chorizo Paella

1. Seafood Addition

To make a mixed paella, you can add seafood like shrimp, mussels, and clams during the last 10 minutes of cooking. Arrange the seafood on top of the rice, cover, and cook until the shellfish open and the shrimp turn pink.

2. Vegetarian Version

For a vegetarian version, omit the chicken and chorizo and add more vegetables like artichokes, green beans, and bell peppers. You can also add chickpeas for protein. Use vegetable broth instead of chicken broth.

3. Spicy Paella

If you like your food with a kick, use spicy chorizo and add a pinch of red pepper flakes to the sofrito. You can also serve the paella with a spicy aioli on the side.

4. Paella with Rabbit

For a more traditional Valencian take, replace the chicken with rabbit. Rabbit is lean and flavorful, making it a great alternative.

5. Paella Negra

Paella Negra, or black paella, is made with squid ink, which gives the rice a striking black color and a deep, briny flavor. You can add squid or cuttlefish along with the chicken and chorizo.

Side Dishes to Complement Paella

While paella is often served as a standalone dish, a few side dishes can enhance the meal and provide a well-rounded dining experience.

1. Simple Green Salad

A crisp green salad with a light vinaigrette is a refreshing contrast to the rich, savory flavors of paella. Consider adding ingredients like fennel, radishes, or citrus segments to the salad for added brightness.

2. Patatas Bravas

This popular Spanish tapa features crispy potatoes served with a spicy tomato sauce and a garlicky aioli. The bold flavors of patatas bravas pair perfectly with the smoky chorizo in the paella.

3. Pan con Tomate

Pan con Tomate, or bread with tomato, is a simple yet delicious side. Toasted bread is rubbed with ripe tomatoes, drizzled with olive oil, and sprinkled with sea salt. It’s an excellent accompaniment to the rich flavors of paella.

4. Roasted Vegetables

Roasted vegetables, such as asparagus, zucchini, or eggplant, add a touch of earthiness to the meal. Simply toss the vegetables in olive oil, season with salt and pepper, and roast until tender and caramelized.

5. Gazpacho

This cold tomato-based soup is a refreshing starter that balances the warmth of the paella. Made with ripe tomatoes, cucumbers, bell peppers, and garlic, gazpacho is light and bursting with flavor.

Wine Pairing for Paella

The right wine can elevate your paella experience. For Chicken & Chorizo Paella, consider the following options:

1. Rosé

A dry Spanish rosé, such as one from the Navarra region, pairs beautifully with the smoky chorizo and savory chicken. The wine’s acidity and fruitiness complement the dish without overpowering it.

2. Albariño

This crisp, aromatic white wine from the Rías Baixas region in Spain is another excellent choice. Albariño’s bright acidity and notes of citrus and green apple cut through the richness of the paella.

3. Tempranillo

If you prefer red wine, a light-bodied Tempranillo from the Rioja region works well. Look for a young, unoaked version, which will have bright red fruit flavors and soft tannins.

4. Cava

For a sparkling option, try Cava, Spain’s answer to Champagne. The bubbles and acidity make it a versatile pairing that can handle the bold flavors of the paella.

Conclusion

One-Pot Chicken & Chorizo Paella is a celebration of flavors and tradition. This dish brings together the smoky depth of chorizo, the tender juiciness of chicken, and the rich, saffron-infused rice into a single, satisfying meal. With its colorful presentation and complex layers of flavor, paella is a dish that’s sure to impress your family and friends.

Whether you’re cooking for a special occasion or simply want to transport your taste buds to Spain, this recipe offers an accessible yet authentic way to enjoy paella. Remember, the key to great paella lies in the quality of the ingredients, the patience to let the flavors develop, and the joy of sharing it with loved ones. So, gather your ingredients, pour a glass of wine, and enjoy the process of creating this beloved Spanish dish in your own kitchen.

Yield: 6