Name: Chicken and chorizo paella
Total time: 1 h
Yield: 6 servings
Cuisine: European
Ingredients: 1.5 lb Boneless skinless chicken thighs; 8 oz Spanish chorizo; 2 cups Bomba or Arborio rice; 5 cups Chicken broth; 1 pinch Saffron threads; 2 tsp Smoked paprika; 1 Red bell pepper; 1 Yellow onion; 4 cloves Garlic; 1 cup Crushed tomatoes; 1 cup Frozen peas; 2 Lemons; 1 bunch Fresh parsley; 3 tbsp Olive oil; 2 tsp Salt

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How to cook it · about 60 minutes

Warm the broth in a saucepan and crumble the saffron into it. Keep it hot on low heat.
Cut the chicken into bite-size pieces and season with 1 tsp salt and half the paprika. Slice the chorizo into thin coins.
Heat the oil in a 12-inch or larger skillet or paella pan over medium-high heat. Brown the chicken for 5 minutes, then add the chorizo for 2 minutes until its red oil runs. Push it all to the edges.
Add the chopped onion and sliced pepper to the middle and cook for 5 minutes. Stir in the garlic, the rest of the paprika and the crushed tomatoes, and cook for 2 minutes until thick.
Scatter the rice evenly over the pan and stir once to coat it. Pour in all the hot broth, add the remaining salt, shake the pan so the rice lies flat, and bring to a boil.
Now stop stirring. Simmer on medium-low for 18 to 20 minutes, turning the pan now and then so it cooks evenly, until the liquid is absorbed. Scatter the peas over for the last 5 minutes.
For the crisp bottom, turn the heat to medium-high for 1 to 2 minutes until you hear crackling and smell toasting. Do not let it burn.
Take it off the heat, cover with a clean dish towel for 5 minutes, then serve with chopped parsley and lemon wedges.

Amounts are on the list above — they change with the number of people; the steps do not.