📝 About This Recipe
Transport your senses to the sun-drenched coast of Spain with this vibrant, one-pot masterpiece. This dish marries the smoky, paprika-infused depth of cured Spanish chorizo with aromatic sofrito and golden, saffron-stained grains of rice. It is a comforting yet sophisticated meal that captures the rustic essence of Mediterranean home cooking in every savory bite.
🥗 Ingredients
The Aromatics
- 8 ounces Spanish Chorizo (dry-cured, casing removed and sliced into 1/4-inch rounds)
- 1 Yellow Onion (finely diced)
- 1 Red Bell Pepper (seeded and diced)
- 4 cloves Garlic (minced)
Rice and Liquids
- 2 cups Bomba or Calasparra Rice (Arborio can be used as a substitute)
- 4 cups Chicken Stock (low-sodium, warmed)
- 1/2 teaspoon Saffron Threads (crushed)
- 1 tablespoon Smoked Paprika (Pimentón) (sweet or bittersweet variety)
- 1/2 cup Tomato Purée (or finely grated fresh tomato)
- 1/2 cup Dry White Wine (such as Albariño or Sauvignon Blanc)
Finishing Touches
- 1/2 cup Frozen Sweet Peas (thawed)
- 2 tablespoons Extra Virgin Olive Oil (Spanish oil preferred)
- to taste Kosher Salt
- 1/4 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 1 Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Place the crushed saffron threads into a small bowl with 2 tablespoons of warm water; let them steep to release their golden color and aroma.
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2
In a large, wide heavy-bottomed skillet or a traditional paella pan, heat the olive oil over medium heat.
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3
Add the sliced chorizo to the pan. Sauté for 3-4 minutes until the fat renders out and the edges become slightly crisp and browned.
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4
Using a slotted spoon, remove the chorizo and set aside, leaving the flavorful red oil in the pan.
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5
Add the diced onion and red bell pepper to the pan. Cook for 5-6 minutes until the vegetables are softened and the onions are translucent.
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6
Stir in the minced garlic and smoked paprika. Cook for just 1 minute until fragrant, being careful not to burn the paprika as it can turn bitter.
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7
Add the tomato purée to the pan. Cook for 3 minutes, stirring frequently, until the mixture thickens and darkens slightly to create a 'sofrito'.
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8
Pour in the rice and stir well to coat every grain with the oil and tomato base. Toast the rice for 2 minutes until the edges look slightly translucent.
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9
Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let the wine simmer until it has almost completely evaporated.
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10
Pour in the warm chicken stock and the saffron water. Stir once to distribute the ingredients evenly, then season with salt to taste.
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11
Bring the liquid to a boil, then reduce the heat to low. Simmer uncovered and undisturbed for 15-18 minutes. Do not stir the rice during this time!
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12
When the liquid is mostly absorbed and the rice is tender, scatter the cooked chorizo and the green peas over the top.
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13
Cover the pan with a tight-fitting lid or foil and turn off the heat. Let the dish steam for 5-10 minutes to finish cooking the rice perfectly.
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14
Remove the lid, garnish generously with fresh parsley, and serve directly from the pan with lemon wedges on the side.
💡 Chef's Tips
Use short-grain Spanish rice (Bomba) as it absorbs three times its volume in liquid without becoming mushy. Avoid the urge to stir the rice once the stock is added; this allows the 'socarrat' (a delicious crispy crust) to form at the bottom. Ensure your chicken stock is warm before adding it to the pan to maintain a consistent cooking temperature. If you can't find Spanish chorizo, ensure you use a cured sausage rather than raw Mexican chorizo, which has a different texture. Always use high-quality smoked paprika (Pimentón de la Vera) for that authentic, deep Spanish flavor.
🍽️ Serving Suggestions
Serve with a crisp, chilled glass of Spanish Albariño or a light Rosado wine. A simple side salad of arugula, shaved Manchego cheese, and a lemon vinaigrette balances the richness. Offer a side of garlic aioli for those who like an extra creamy, pungent kick to their rice. Crusty bread rubbed with fresh tomato and olive oil (Pan con Tomate) is a classic accompaniment. Finish the meal with a light dessert like honey-drizzled orange slices with mint.