John Washington
Amazing Spanish Chorizo Paella with a Zest of Lemon – A Flavorful Delight
Paella, a traditional Spanish dish originating from the Valencia region, is celebrated for its bold flavors and vibrant ingredients. This particular version, enriched with the smoky essence of chorizo and the bright citrus notes of lemon, offers a delectable twist on the classic recipe. Perfect for gatherings, it promises a culinary experience brimming with rich aromas and delightful textures.
Ingredients:
– 2 cups bomba or short-grain rice
– 1/2 lb Spanish chorizo, sliced
– 1 lb chicken thighs, cut into bite-sized pieces
– 1 lb shrimp, peeled and deveined
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 1 cup frozen peas
– 4 garlic cloves, minced
– 1 onion, finely chopped
– 4 cups chicken broth
– 1/2 cup dry white wine
– 1 can (14 oz) diced tomatoes, drained
– 1/4 cup olive oil
– 1/2 tsp saffron threads
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1 lemon, juiced and zested
– Fresh parsley, chopped, for garnish
Instructions:
1. Warm the broth: In a small saucepan, heat the chicken broth over low heat. Add the saffron threads and let them steep while you prepare the other ingredients.
2. Cook the chorizo and chicken: In a large paella pan or skillet, heat olive oil over medium heat. Add the chorizo slices and cook until browned. Remove the chorizo and set aside. In the same pan, add the chicken thighs and cook until golden brown. Remove and set aside with the chorizo.
3. Sauté the vegetables: In the same pan, add the onions and garlic. Cook until the onions are translucent. Add the diced bell peppers and cook for about 5 minutes until they are softened.
4. Add the rice and spices: Stir in the rice, making sure it is well-coated with the oil and vegetables. Then, add the smoked paprika, tomatoes, and white wine. Cook for a couple of minutes until the wine reduces slightly.
5. Add the broth: Pour in the warm chicken broth with saffron threads and season with salt and pepper. Stir everything to combine.
6. Add the meats and simmer: Return the cooked chorizo and chicken to the pan. Reduce the heat to low and let the paella simmer for about 15 minutes. Do not stir the rice.
7. Add the shrimp and peas: Arrange the shrimp on top of the paella, pressing them slightly into the rice. Sprinkle the peas over the top. Continue to cook for another 10 minutes until the shrimp are pink and cooked through and the rice is tender.
8. Final touch: Once the paella is cooked, remove from heat. Squeeze the lemon juice over the top and sprinkle with lemon zest and chopped parsley.
9. Serve: Let the paella rest for a few minutes before serving. Scoop portions directly from the pan and enjoy this vibrant and flavorful dish.
This Amazing Spanish Chorizo Paella with a Zest of Lemon is a perfect way to bring a taste of Spain to your table. The combination of smoky chorizo, tender chicken, succulent shrimp, and the refreshing touch of lemon makes this dish a standout choice for any meal.
