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🍽️ Quick Paella with Chorizo

851 kcal · 30 min · 4 servings

Ingredients

• chorizo 367 g
• Pepper, red 2 pcs
• Pepper, yellow 1 pcs
• Onions, yellow 1 pcs
• Garlic cloves 1 pcs
• Oil 3 tbsp
• Salt pinch
• Pepper, black ground pinch
• Turmeric, ground 0.5 tsp
• Risotto rice 300 g
• Poultry broth 600 ml
• Parsley, fresh 10 g
• Lemons 1 pcs

Instructions

1. 1. Slice the chorizo sausage into thin rounds.
2. 2. Wash the bell peppers thoroughly.
3. 3. Cut the peppers in half and remove the green stem and seeds.
4. 4. Dice the peppers into small pieces.
5. 5. Peel the onions and garlic.
6. 6. Finely chop the onions and garlic.
7. 7. Heat 2 tablespoons of oil in a large pan over high heat.
8. 8. Fry the chorizo slices for about 4 minutes.
9. 9. Remove the chorizo from the pan and set it aside.
10. 10. Leave the pan unwashed.
11. 11. Add 1 tablespoon of oil to the same pan.
12. 12. Heat the oil over medium heat.
13. 13. Add the peppers, onions, and garlic to the pan.
14. 14. Sauté the vegetables for about 2 minutes.
15. 15. Season the mixture with salt, pepper, and turmeric.
16. 16. Add the rice to the pan.
17. 17. Pour the broth over the rice.
18. 18. Reduce the heat to low.
19. 19. Cover the pan.
20. 20. Let the paella simmer for about 15 minutes.
21. 21. After 10 minutes, add the chorizo back into the pan.
22. 22. Wash the parsley thoroughly.
23. 23. Shake the parsley dry.
24. 24. Pluck the parsley leaves from the stems.
25. 25. Finely chop the parsley leaves.
26. 26. Wash the lemon.
27. 27. Cut the lemon into quarters.
28. 28. Add the chopped parsley to the paella.
29. 29. Season the paella to taste.
30. 30. Serve the paella on plates.
31. 31. Distribute the lemon quarters on the plates.

Nutrition per serving

• kcal: 851
• Protein: 23 g · Fett/Fat: 38 g · Carbs: 92 g