Easy Chorizo Paella Recipe: A Taste of Spain
Try our Easy Chorizo Paella and enjoy the flavors of Spain! This recipe simplifies the classic dish, combining the smoky taste of homemade chorizo with a mix of spices, vegetables, and rice. Perfect for family meals or gatherings, this one-pan dish will bring a touch of Spain to your table.
Equipment
- 1 cast iron skillet
Ingredients
- 1 lb ground pork
- 1 large onion chopped
- 5 garlic cloves minced
- 3 cups sweet mini bell peppers sliced
- 1 pinch saffron
- 3 cups bomba rice
- 3.5 tablespoons smoked paprika 1.5 tbsp for chorizo, 2 tbsp for paella
- 4 cups chicken stock
- 1 cup white wine
Instructions
- Gather All Ingredients: Before you start, make sure to gather and prepare all your ingredients for a smooth and enjoyable cooking experience.
- Make the Homemade Chorizo: Combine the ground pork with 1.5 tablespoons of smoked paprika, minced garlic, olive oil, salt, and pepper. Mix well until everything is evenly combined, then set it aside to allow the flavors to meld.
- Soak the Saffron Threads: Soak the saffron threads in 4 tablespoons of warm water for a few minutes to release their color and aroma.
- Sauté the Onion and Garlic: Heat olive oil in a large paella pan or cast iron skillet over medium heat. Add the chopped onion and cook for 3–4 minutes, or until it softens. Stir in the smoked paprika, then season with salt and pepper. Cook for another minute.
- Cook the Chorizo: Add the chorizo mixture to the pan. Break it into small pieces with a wooden spoon and cook for 6–8 minutes, or until browned. The spices will release their flavors and oils, creating a rich base. Finally, add the minced garlic and stir well.
- Add the Vegetables: Add the sliced mini bell peppers to the pan. Cook for 3-4 minutes until they start to soften.
- Deglaze with White Wine: Pour in the white wine and scrape any browned bits from the bottom of the pan. Let it simmer for about 5 minutes to reduce.
- Add the Rice: Stir in the bomba rice, ensuring it is fully coated in the mixture. Let the rice toast for 1-2 minutes to enhance its flavor.
- Add the Stock: Pour the chicken stock over the rice and chorizo, then add the saffron and its soaking water. Spread everything evenly in the pan and season with salt and pepper if needed. Avoid stirring the rice from this point onward to allow the socarrat to form.
- Simmer the Paella: Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 15 minutes, or until the liquid is absorbed and the rice becomes tender. Remove the lid, increase the heat to medium, and cook uncovered for an additional 3 minutes.
- Let It Rest and Serve: Remove the pan from the heat and let the paella rest for 5 minutes. Garnish with parsley or lemon wedges for added flavor. Serve straight from the pan for an authentic experience.
Video
Notes
- Choose the Right Rice: Bomba rice works best for paella as it absorbs liquid without becoming mushy.
- Avoid Stirring After Adding Stock: This helps the rice cook evenly and forms the crispy socarrat at the bottom.
- Use Fresh Ingredients: High-quality saffron, fresh vegetables, and good wine will elevate the dish.
Nutrition
Calories: 500kcal