Paella

Ingredients

• 1 1/2 lb boneless skinless chicken thighs or breasts, cut in 2-in pieces
• 1 Tbsp paprika
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 3 Tbsp olive oil
• 8 oz Spanish chorizo, sliced
• 1 medium onion, chopped
• 1 medium red bell pepper, chopped
• 3 cloves garlic, minced
• 2 cups short-grain rice (such as Bomba or Arborio)
• 4 cups chicken broth, warmed
• 1 pinch saffron threads
• 1 bay leaf
• 1 lb large shrimp, peeled and deveined
• 1 cup frozen peas
• 1/4 cup fresh parsley, chopped
• 1 lemon, cut in wedges

Before you start

• Warm the broth and crumble the saffron into it.
• Set out a 12- to 14-in paella pan or wide skillet with a lid.

Directions

1. Toss to coat: boneless skinless chicken thighs or breasts, paprika, dried oregano, salt, black pepper.
2. Brown 5 min: step 1, olive oil.
3. Add, brown 2 to 3 min: step 2, Spanish chorizo.
4. Sauté until soft, 5 min: step 3, onion, red bell pepper, garlic.
5. Stir to coat, 2 min: step 4, short-grain rice (such as Bomba or Arborio).
6. Bring to a boil, then simmer covered 15 min without stirring: step 5, chicken broth, saffron threads, bay leaf.
7. Nestle in, cook covered 5 to 8 min, until shrimp are pink and chicken reaches 165°F: step 6, large shrimp, frozen peas.
8. Rest 5 min off heat, top with parsley and lemon: step 7, fresh parsley, lemon.