Mediterranean Diet Chicken and Chorizo Paella
Embark on a flavorful journey with this Mediterranean Diet Chicken and Chorizo Paella, a vibrant one-pan dish bursting with traditional Spanish flair. Perfectly seasoned chicken thighs and smoky Spanish chorizo are the stars of this comforting and aromatic recipe, complemented by saffron-infused rice, a medley of fresh vegetables, and a touch of briny black olives. The addition of sweet frozen peas and a pop of citrus from lemon wedges make this dish as balanced as it is colorful. Ready in just under an hour, this easy-to-follow recipe is a testament to the Mediterranean diet's emphasis on wholesome ingredients and bold flavors. Perfect for entertaining or weeknight dinners, it’s garnished with fresh parsley for a final flourish that looks as good as it tastes. Serve this crowd-pleaser with a crisp glass of white wine and watch it become your new favorite paella recipe.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 500 grams boneless, skinless chicken thighs
- 200 grams Spanish chorizo
- 1 medium, diced onion
- 1 large, chopped red bell pepper
- 4 cloves, minced garlic
- 1 teaspoon smoked paprika
- 0.5 teaspoon saffron threads
- 300 grams short grain rice
- 1 liter chicken broth
- 150 grams frozen peas
- 100 grams, sliced black olives
- 1 large, cut into wedges lemon
- 0.25 cup, chopped fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 2 tablespoons of olive oil in a large paella pan or a wide, shallow skillet over medium-high heat.
Season the chicken thighs with salt and pepper, then add them to the pan. Cook for about 5-7 minutes until they are nicely browned. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon of olive oil to the pan, then add the chorizo. Cook for about 4 minutes until it starts to brown and releases its oils.
Stir in the onions and red bell pepper, cooking for another 5 minutes until the vegetables are softened.
Add the garlic and smoked paprika, cooking for 1 minute until fragrant.
Stir in the rice to coat it with the oil and flavors, cooking for 2 minutes.
Pour in the chicken broth and bring to a boil. Crush the saffron threads into the broth.
Return the chicken to the pan, reduce the heat to medium-low, and simmer uncovered for 15 minutes.
Scatter the peas and olives over the top. Continue to cook for another 10 minutes, or until the rice has absorbed the liquid and is tender.
Turn off the heat and let the paella sit for 5 minutes. This helps the flavors meld together.
Garnish with fresh parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
3965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.8 g | 254% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 803 mg | 268% | |
| Sodium | 9490 mg | 413% | |
| Total Carbohydrate | 308.6 g | 112% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 25.4 g | ||
| Protein | 228.8 g | 458% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 408 mg | 31% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 3703 mg | 79% | |
*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.
