Spanish Paella Breakfast Skillet

Ingredients

Fresh parsley

2 tablespoons, finely chopped

Eggs

4 large

Salt and pepper

to taste

Paprika

1 teaspoon

Saffron threads

a pinch

Chicken broth

2 cups

Short grain rice

1 cup

Garlic

2 cloves, minced

Red bell pepper

1 medium, diced

Onion

1 medium, finely chopped

Chorizo sausage

200g, sliced

Olive oil

2 tablespoons

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the sliced chorizo and cook until browned. Once browned, remove the chorizo from the skillet and set aside.
2. In the same skillet, add the chopped onion, diced bell pepper, and minced garlic. Cook until the vegetables are softened and the onions are translucent.
3. Stir in the short grain rice, ensuring it is thoroughly coated in the oil and vegetable mixture. Cook for about two minutes until the rice becomes translucent.
4. Pour in the chicken broth, then add the saffron threads, paprika, salt, and pepper. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover the skillet, and allow it to simmer for 20 minutes, or until the rice is fully cooked and has absorbed most of the liquid.
6. Create four wells in the cooked rice and carefully crack an egg into each well. Cover the skillet again and allow it to cook until the eggs are done to your preferred level of doneness.
7. Just before serving, sprinkle the cooked chorizo and finely chopped fresh parsley over the top of the dish. Enjoy your Spanish Paella Breakfast Skillet while it's warm!