Ingredients:

  • 5 lbs (680 g) skinless, boneless Chicken Thighs, cut into 1-inch cubes
  • 7 oz (200 g) Spanish Cooking Chorizo, casings removed, sliced into 1/4-inch rounds
  • 2 tbsp (30 ml) Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 1 large Red Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 1/2 cup (120 ml) Tomato Purée (Passata)
  • Kosher Salt & Black Pepper, to taste
  • 1 1/2 cups (300 g) Bomba or Arborio Rice (Do not rinse)
  • 1 tbsp (15 ml) Smoked Paprika (Pimentón Ahumado)
  • A generous pinch (approx. 0.5g) Saffron Threads
  • 4 cups (950 ml) Hot Chicken Stock (low sodium), kept simmering
  • 1/2 cup (80 g) Frozen Peas
  • 2 tbsp (30 ml) Freshly chopped Flat-leaf Parsley, for garnish
  • 4 Lemon Wedges, for serving

Instructions:

  1. Infuse the Saffron: Add the saffron threads to 1/2 cup (120ml) of the hot chicken stock and let it steep for at least 10 minutes to deepen the colour and flavour. Keep the remaining stock hot.
  2. Sear the Chicken: Season the cubed chicken thighs aggressively with salt and pepper. Heat olive oil in a large paella pan or oven-safe skillet over medium-high heat. Sear the chicken in batches until deeply golden brown (about 3 minutes per side). Remove the chicken and set aside.
  3. Render the Chorizo: Reduce the heat to medium. Add the chorizo slices to the pan. Cook until the edges are crispy and they have released their deep red fat (about 4–5 minutes). Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pan.
  4. Sauté the Aromatics: Add the diced onion and red bell pepper to the chorizo fat. Cook over medium heat until softened, sweet, and translucent (about 6–8 minutes).
  5. Add Garlic and Spices: Stir in the minced garlic and smoked paprika. Cook for 1 minute until fragrant. Add the tomato purée and cook for another 2 minutes, stirring constantly until the colour deepens slightly.
  6. Toast the Rice: Add the unrinsed rice to the pan. Stir constantly for 2–3 minutes to thoroughly coat the grains with the sofrito and spices. This step is crucial for flavour absorption and grain separation.
  7. Introduce the Liquid: Pour the saffron-infused stock and the remaining hot stock over the rice mixture. Bring the liquid to a rapid simmer. Taste the liquid now and adjust seasoning (salt) if necessary.
  8. Distribute and Place: Gently return the seared chicken and crispy chorizo to the pan, distributing them evenly. Make sure the rice is level, then STOP STIRRING immediately.
  9. Simmer and Cook: Reduce the heat to medium-low so the mixture maintains a gentle but steady bubble. Cook uncovered for 18–20 minutes, or until the rice grains look swollen and the liquid has mostly absorbed. Add the frozen peas over the top during the last 3 minutes of cooking.
  10. Check for Socarrat (Optional): If you desire a crispy rice crust (socarrat), increase the heat to high for the final 30–60 seconds, listening carefully for a crackling sound. Be careful not to burn it!
  11. Rest: Remove the pan from the heat. Cover the pan tightly with foil or a clean tea towel and let it rest undisturbed for 10 minutes. This ensures the rice finishes cooking evenly.
  12. Serve: Garnish generously with fresh parsley and serve immediately directly from the pan, with lemon wedges on the side for squeezing.