Capping off the weekend, I had a great idea to make the chicken and chorizo paella that's in the current issue of Martha Stewart Living. As is often (but not ALWAYS) the case in our house, I had the idea and then Chris ended up being the one left to cook. Oops! In my defense, I told him I was happy to cook, but he was enjoying himself, so it was his choice.
Anyway, the recipe was delicious and I highly recommend it.
4 cups chicken stock
1/2 teaspoon ground saffron
Coarse salt and freshly ground pepper
8 bone-in, skin-on chicken thighs
1 teaspoon smoked paprika
2 teaspoons extra-virgin olive oil
12 ounces dried chorizo, sliced 1/8 thick in the bias (we couldn't find dried chorizo, so we used andoille instead)
1 white onion, coarsely chopped
2 1/2 cups arborio rice
1 cup fresh shelled English peas (we used frozen)
1. Preheat oven to 400. Warm stock, saffron, and 1/2 teaspoon salt in a saucepan over medium heat. Season chicken with 2 teaspoons salt, 1/2 teaspoon pepper and the paprika. Heat oil in a 14-inch paella pan or a high-sided ovenproof skillet over high heat. Brown chicken for 6 to 8 minutes; transfer to a plate.
2. Pour out all but 1 teaspoon oil. Cook chorizo over medium-high heat until lightly browned, about 2 minutes. Add onion and garlic. Cook until soft, about 5 minutes. Add tomatoes. Cook, stirring, until thick, about 5 minutes. Stir in rice, then add broth mixture. Bring to a boil. Cook for 2 minutes, stirring often. Add peas, then chicken. Bake for 20 minutes. Let stand for 10 minutes, then serve.
And the recipe in pictures:
Browned and crispy chicken
Chorizo, onion, and garlic cook
Fresh tomatoes get stirred in
Peas, arborio rice, and saffron-infused chicken stock get added in
Chicken goes back in the pan and into the oven it all goes
20 minutes later and ta-da!!! Soooo good.