Quick Paella
4
- Prep Time10 min
- Total Time35 min
- Makes6
Produced by Sun Ngo; Food Styling by Eshun Mott; Photography by; Christie Vuong; Prop styling by; Catherine Doherty.
This hearty paella marries chorizo, chicken and saffron rice for a zesty one-pan dish.
Ingredients
4 tbsp olive oil, divided
175 g dried chorizo, cut into bite-sized pieces
2 cups finely chopped onion
3/4 tsp kosher salt
2 tsp minced garlic
1 tsp smoked paprika
1/2 cup diced tomato
1/8 tsp saffron, soaked in 2 tbsp hot water
1/4 cup dried white wine or chicken broth
1/2 tsp pepper
2 cups cooked brown rice
2 1/2 cups chopped cooked chicken
1 tbsp minced fresh parsley
Instructions
Heat a large frying or paella pan over medium-high for 3 min. Add 2 tbsp oil. When shimmering, add chorizo. Cook until browned, about 2 min per side.
Add onion, salt and remaining 2 tbsp oil. Cook, stirring occasionally, until onion is softened, 5 to 7 min. Stir in garlic and paprika. Cook until fragrant, 2 min.
Add tomato, saffron and its soaking water, wine and pepper. Stir to combine, then add cooked brown rice. Cook, stirring, until heated through.
Gently fold in chicken. Reduce heat to medium. Cook, covered, until chicken is fully heated through, about 5 min. Sprinkle with parsley before serving.
This recipe is part of our easy make-ahead meal prep plan for busy weeknights—which also includes recipes for big-batch brown rice and slow cooker roast chicken, both of which can be made ahead and then used in this paella.
Jennifer Pallian is a food scientist, recipe developer and blogger at Foodess. She lives in Vancouver.
