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🍚 Quick Chorizo Pan-Paella

620 kcal · 30 min · 4 servings

Ingredients

• 300 g Bomba rice or short-grain rice
• 200 g Raw chorizo sausage (sliced)
• 1 Stk. Onion (finely diced)
• 2 EL Paprika paste (rose or red)
• 750 ml Chicken broth (warm)
• 1 Stk. Red bell pepper (sliced)
• 2 EL Olive oil
• 1 Prise Saffron threads (or yellow coloring)
• nach Bedarf Salt and white pepper

Instructions

1. 1. Heat the olive oil in a large non-stick pan or paella pan over medium heat.
2. 2. Add the chorizo slices and fry for 3 minutes until they release some fat. Remove them and set aside.
3. 3. Add the diced onion and bell pepper strips to the same pan and sauté for 5 minutes until soft.
4. 4. Stir in the paprika paste and roast it for 1 minute to intensify the color.
5. 5. Add the rice and stir for 2 minutes until the grains are slightly translucent.
6. 6. Pour in the warm chicken broth with the saffron threads. Season with salt and pepper to taste. Bring to a boil.
7. 7. Place the chorizo slices on top of the rice. Reduce heat to low and cook the rice for 15 minutes without stirring.
8. 8. Remove the pan from the heat. Cover with aluminum foil and let the rice rest for 5 minutes to finish cooking.

Nutrition per serving

• kcal: 620
• Protein: 22 g · Fett/Fat: 28 g · Carbs: 70 g