Paella

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Salt and pepper (to taste)
• Lemon (1, sliced)
• Frozen peas (1 cup)
• Chicken broth (4 cups)
• Arborio rice (2 cups)
• Smoked paprika (1 teaspoon)
• Saffron threads (1/2 teaspoon)
• Tomato (1, diced)
• Garlic (3 cloves, minced)
• Red bell pepper (1, diced)
• Onion (1, diced)
• Chorizo sausage (8 ounces, sliced)
• Chicken thighs (4, bone-in and skin-on)
• Olive oil (2 tablespoons)

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium heat.
2. Add the chicken thighs and cook until browned on both sides. Remove from the pan and set aside.
3. In the same pan, add the sliced chorizo and cook until crispy. Remove from the pan and set aside.
4. Add the diced onion, red bell pepper, and minced garlic to the pan. Cook until the vegetables are softened.
5. Add the diced tomato, saffron threads, and smoked paprika. Stir to combine.
6. Add the Arborio rice and stir to coat it with the vegetable mixture.
7. Pour in the chicken broth and bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the rice is almost cooked.
8. Return the chicken thighs and chorizo to the pan. Add the frozen peas and lemon slices. Season with salt and pepper.
9. Cover the pan and cook for an additional 10 minutes, or until the rice is fully cooked and the flavors have melded together.
10. Garnish with fresh parsley before serving.