Paella of Chorizo and Chicken

We love Paella and cook it for special gatherings and sometimes just because. This is a simple paella that we put together with just what was we had in our fridge.




Ingredients:

• 2 chicken breasts cut in half
• 1 Tbsp grape seed oil

For the sofrito

• 1 ea 4inch piece of chorizo sliced on a bias
• 1/2 a medium onion sliced in 1" pieces
• 1 jalapeño sliced in 1" pieces
• 4 cloves of garlic sliced
• 4 each anchovy filets chopped
• 2 Tbsp chopped parsley
• 1 tsp chopped thyme
• 1 tsp chopped rosemary
• 1/2 cup tomato sauce
• 2 teaspoons saffron threads

Addition of rice

• 1/2 cup bomba rice
• 1 to 1.5 cups chicken stock
• salt and pepper to taste

To garnish

• 1/4 cup blanched peas

Heat a four person paella pan over medium high heat. When pan is hot add grape seed oil. Season the chicken with salt and pepper. When oil is hot, place chicken breast halves skin side down.  Cook until skin is golden and crispy, approximately 4 minutes. Flip and cook for 1 minute, remove from pan. The chicken will cook through later in the paella.

Pour out excess fat and turn heat down to medium-medium low. Add chorizo slices and cook until fat has rendered and chorizo is crisping.

When Chorizo has rendered down, add all sofrito ingredients, season with salt and pepper and cook 10-12 minutes over medium heat.

Add rice and cook, stirring, until dry, 2 minutes. Tuck chicken into rice and pour in stock. Pan will be filled to the brim.  Cook over medium heat for 10 minutes and then turn down to medium low for 10 more minutes.  Do not stir during this cooking time, you want to create a layer of crispy goodness at the bottom of the pan called 'socarrat'.

When paella is done cooking garnish with blanched peas and serve.

The soffrito cooking with Chorizo

The rendered Chorizo

The Paella after stock is added