Recipe courtesy of:
Chef: Cory Morris
Ingredient List:
2 pounds of chicken thighs, boneless/skinless, cut in 1inch cubes
1 pound of chorizo bilbao, cut in ½ inch dice
½ each onion, small dice
4 each garlic cloves, chopped
1 teaspoon of saffron threads
1 teaspoon of Pimentón
¼ cup of extra virgin olive oil
3 each roasted tomatoes, chopped
2 cups of Calasparra or Bomba Rice
3 cups of saffron-infused chicken stock
½ cup of green or black olives, sliced in ¼
1 cup of cooked English peas
1 tablespoon of kosher salt
1 teaspoon of black pepper
Directions:
In a large paella pan, heat oil over high heat. Add chorizo and cook until lightly caramelized. Add chicken to the pan and brown lightly on all sides. Season with salt and pepper, reduce heat to medium and add onion, garlic and roasted tomato to the pan, season and cook for about 5 minutes. Add rice and cook, stirring, for two minutes. Add saffron and smoked paprika, cook for 1 minute. Pour stock in to rice, stir and bring to a simmer. Stir in olives and peas, check seasoning. Simmer over medium heat (or cover with aluminum foil and bake at 400 degrees Fahrenheit) for about 20 minutes, or until liquid has been absorbed by the rice and a nice crust (not burnt) has developed on the bottom.
