Spicy Chorizo Paella

Victoria Cherniag Ruiz
Enjoy a paella but with a spicy twist; from Spanish cuisine, we give you this spicy chorizo paella recipe, it's delicious and not very complicated.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1/2 teaspoons saffron
  • 2 tablespoons water
  • 150 grams pork tenderloin, in medium pieces
  • 150 grams chicken breast, in medium pieces
  • 1 teaspoon paprika
  • 1/2 teaspoons cayenne pepper, ground
  • 225 grams cherry tomato
  • 1 red bell pepper
  • 1 green bell pepper
  • 3 tablespoons olive oil
  • 150 grams chorizo, skinless cut into medium slices
  • 1 red onion, large chopped
  • 250 cloves garlic, smashed
  • 1 guindilla pepper, small fresh red, seedless, and chopped
  • 375 grams rice
  • 1 tablespoon thyme, chopped
  • 2 tablespoons sherry
  • 100 milliliters white wine
  • 1 1/5 liters chicken broth, hot
  • 12 pitted black olives, in half
  • 10 shrimp, peeled and with tails (optional)
Preparation
1h 35 mins
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  • Soak the saffron in a bowl with hot water for a few minutes.
  • Season the pork and chicken with paprika, cayenne, salt, and pepper.
  • Cut the tomatoes in half.
  • Roast, peel, and chop the peppers.
  • Heat the oil in a paella pan and fry all the meat and chorizo over medium heat for 5 minutes, stirring.
  • Add the garlic, the chili, and the saffron with the water and stir for 1 minute.
  • Add the tomato and pepper and stir for a couple more minutes.
  • Add the rice and thyme and stir for 1 minute until everything is well mixed.
  • Pour in the sherry, the wine, and almost all of the broth and bring it to a boil. Lower the heat and cook for 10 minutes, uncovered.
  • Do not stir the rice during cooking, just shake the paella pan once or twice.
  • Add the olives and season with salt and pepper.
  • Shake the paella pan and let it cook for 10 minutes, until the rice is almost cooked.
  • Pour a bit more broth if necessary and shake the paella pan.
  • Taste the rice, adjust the seasoning, and let it cook for 2 more minutes.
  • When all the broth has been absorbed and the bottom rice starts to brown, remove it from the heat.
  • Cover the paella with aluminum foil and let it rest for 5 minutes.
  • Garnish with thyme and serve with lemon.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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