Chicken and Chorizo Paella

Step 1

Heat the olive oil in a large paella pan or wide skillet over medium-high heat and season the chicken with salt.

Step 2

Sear the chicken thighs for 5-6 minutes until browned on all sides; remove and set aside.

Step 3

Add the chorizo and bell pepper to the pan and cook for 5 minutes until the chorizo releases its oil.

Step 4

Stir in the rice and saffron, coating the grains in the oil, and cook for 1 minute.

Step 5

Pour in the chicken broth, return the chicken to the pan, and bring to a simmer.

Step 6

Reduce heat to low, cover, and cook for 18-20 minutes without stirring, until the rice is tender, the liquid is absorbed, and the chicken reaches 165°F with no pink remaining.

Step 7

Scatter the peas over the top during the last 5 minutes of cooking.

Step 8

Let the paella rest for 5 minutes before serving.