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🍽️ Easy Paella with Chorizo and Chicken Thighs

523 kcal · 50 min · 4 servings

Ingredients

• 1 large onion(s)
• 2 large garlic clove(s)
• 1 bell pepper(s)
• 100 g chorizo (Spanish paprika salami)
• 6 small chicken drumstick(s)
• 250 g risotto rice (or milk rice)
• 1 tsp, heaped paprika powder, smoked (or rose spicy)
• 750 ml chicken broth
• 100 g peas, frozen
• 1 bunch parsley
• 1 lemon(s)
• olive oil for frying

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Dice the onion and the bell pepper into fine cubes.
3. 3. Slice the garlic into thin pieces.
4. 4. Cut the chorizo sausage into coarse chunks.
5. 5. Wash the chicken thighs and pat them dry with a kitchen towel.
6. 6. Heat some olive oil in a shallow pot or a lidded pan.
7. 7. Fry the chicken thighs until crispy on all sides.
8. 8. Remove the fried chicken thighs from the pot and set them aside.
9. 9. Let the chorizo release some fat into the pot.
10. 10. Briefly fry the prepared onions and bell peppers in the chorizo fat.
11. 11. Stir the rice and the paprika powder into the vegetables.
12. 12. Pour in the chicken broth.
13. 13. Return the chicken thighs to the pot.
14. 14. Bring the mixture to a boil.
15. 15. Reduce the heat to a low setting.
16. 16. Cover the pot.
17. 17. Let the paella simmer for about 20 minutes.
18. 18. Add the peas 5 minutes before the end of the cooking time.
19. 19. Wash the parsley and dry it thoroughly.
20. 20. Chop the parsley coarsely.
21. 21. Cut the lemon into 6 wedges.
22. 22. Sprinkle the chopped parsley over the finished paella.
23. 23. Serve the paella together with the lemon wedges.

Nutrition per serving

• kcal: 523
• Protein: 31 g · Fett/Fat: 23 g · Carbs: 51 g