Land Lubbers Paella
Dive into the hearty flavors of "Land Lubbers Paella," a land-inspired twist on the traditional Spanish classic that's bursting with smoky, savory goodness. This one-pan dish showcases tender bites of seasoned chicken thighs, crispy chorizo sausage, and vibrantly sweet bell peppers, all nestled into saffron-infused short-grain rice. A medley of garlic, grated tomato, and smoky paprika infuses the dish with layers of bold flavor, while frozen peas and fresh parsley add a pop of color and freshness. Perfect for a cozy family meal, this chicken and chorizo paella comes together in under an hour, delivering a satisfying feast without the seafood. Serve it with lemon wedges for a zesty finish that ties all the flavors together. Whether you're a paella novice or a seasoned pro, this recipe is sure to impress with its approachable ingredients and irresistible aroma.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 ounces uncooked chorizo sausage (casings removed)
- 1 medium sweet bell pepper (red or yellow), diced
- 1 large tomato, grated
- 4 cloves garlic, minced
- 1.5 cups short-grain rice (such as arborio or bomba)
- 4 cups chicken stock
- 0.5 teaspoon saffron threads
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 4 pieces lemon wedges, for serving
Instructions
Heat 3 tablespoons of olive oil in a large, wide skillet or paella pan over medium heat.
Cut the chicken thighs into bite-sized pieces and season with smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Add the chicken to the pan and cook until lightly browned but not fully cooked, about 5 minutes. Remove and set aside.
In the same pan, add the chorizo sausage and cook, breaking it into small pieces, until browned, about 5 minutes. Remove and set aside with the chicken.
Add the diced bell pepper to the rendered fat in the pan and sauté until softened, about 3 minutes.
Stir in the grated tomato and minced garlic. Cook for another 2 minutes until the mixture thickens slightly.
Add the rice to the pan and stir, coating the grains in the tomato mixture. Cook for 1-2 minutes to toast the rice slightly.
Pour in the chicken stock and sprinkle the saffron threads over the liquid. Stir gently to combine, then bring the mixture to a boil.
Lower the heat to medium-low and simmer, without stirring, for 10 minutes.
Nestle the browned chicken and chorizo back into the pan, along with any juices they released.
Scatter the frozen peas over the top and continue to cook on low heat for another 10-15 minutes, or until the liquid is absorbed and the rice is tender.
Turn off the heat and let the paella rest for 5 minutes.
Sprinkle with fresh parsley and serve with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
3351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.5 g | 251% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 6078 mg | 264% | |
| Total Carbohydrate | 144.9 g | 53% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 29.1 g | ||
| Protein | 243.2 g | 486% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 366 mg | 28% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3293 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
