Authentic Spanish Paella

Ingredients

• Olive oil (2 tablespoons)
• Chicken thighs (4, bone-in and skin-on)
• Chorizo sausage (200g, sliced)
• Onion (1 large, diced)
• Red bell pepper (1, diced)
• Garlic (4 cloves, minced)
• Tomato (2 medium, diced)
• Arborio rice (1 1/2 cups)
• Chicken broth (4 cups)
• Saffron threads (1/4 teaspoon)
• Smoked paprika (1 teaspoon)
• Frozen peas (1 cup)
• Lemon (1, sliced)
• Fresh parsley (1/4 cup, chopped)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. In a large paella pan or skillet, heat the olive oil over medium heat.
2. Add the chicken thighs and cook for about 5-7 minutes, browning on both sides. Remove from the pan and set aside.
3. In the same pan, add the sliced chorizo and cook until crispy, about 3-4 minutes. Remove and set aside with the chicken.
4. Add the diced onion and red bell pepper to the pan, cooking until softened, about 5 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant.
5. Incorporate the diced tomato, saffron threads, and smoked paprika, mixing well to combine all the flavors.
6. Stir in the Arborio rice, ensuring it is well-coated with the vegetable mixture, and cook for about 2 minutes.
7. Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes, or until the rice is almost cooked and has absorbed most of the liquid.
8. Return the chicken thighs and chorizo to the pan. Add the frozen peas and lemon slices, seasoning with salt and pepper to taste.
9. Cover the pan and continue cooking for an additional 10 minutes, or until the rice is fully cooked and the flavors meld together beautifully.
10. Remove from heat and let it sit for a few minutes before garnishing with fresh parsley. Serve warm with extra lemon slices on the side for a zesty kick.