Saffron Paella with Chicken and Chorizo

Serves 4

Time 1 hour

Ingredients

2 tbsp olive oil

4 chicken thighs, bone-in, skin-on

150g chorizo, sliced into thin rounds

1 onion, finely diced

1 red bell pepper, diced

2 garlic cloves, finely chopped

1 tsp smoked paprika

1 large tomato, grated (or 200g canned tomatoes, crushed)

300g paella rice 

1L chicken stock, hot

1 pinch saffron threads

100g frozen peas

½ lemon, juiced

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped, for garnish

Lemon wedges, for serving

Method

Start by heating the olive oil in a large, shallow pan over medium heat. Season the chicken thighs with salt and pepper, then place them skin-side down in the pan.

Cook for 5–7 minutes until the skin is golden and crisp, then turn and cook the other side for 5 minutes. Remove the chicken from the pan and set aside.

In the same pan, add the sliced chorizo and cook for 2–3 minutes until it releases its oil and becomes slightly crispy. Add the diced onion, red bell pepper, and a pinch of salt to the pan. Sauté for 5-7 minutes until softened. Stir in the garlic and smoked paprika, cooking for another minute until fragrant.

Stir in the grated tomato and cook until most of the liquid has evaporated, about 5 minutes. Add the rice, stirring to coat it in the tomato mixture, and cook for 1–2 minutes until slightly translucent.

Dissolve the saffron threads in the hot chicken stock, then pour it into the pan. Nestle the chicken thighs back into the rice mixture, ensuring they are partially submerged. Reduce the heat to low and let everything simmer gently, uncovered, for 20 minutes.

Scatter the frozen peas over the top and continue cooking for another 5–10 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid stirring to allow a crusty bottom layer (socarrat) to form.