Chicken and Chorizo Paella

5 from 1 vote

Spain tastes so good! Paella is a traditional rice dish that you can throw a lot of things into.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: spanish

Servings: servings

Calories: 584kcal

Mince onion and garlic and begin sautéing in a large skillet.
In a separate pan heat chicken broth to a simmer.
Prepare chorizo by either slicing or removing casing and crumbling into skillet.
Cut chicken in to bite sized pieces. Add chorizo and chicken to skillet and sauté.
When meat is cooked throughly, add bell pepper and cook for 1-2 minutes.
Add in rice and stir frequently for 2-3 minutes to allow rice to toast slightly.
Add in about 5 cups of hot chicken broth and stir.
Add in saffron, paprika and a pinch of salt and pepper.
Allow to simmer on a medium heat, stirring often. Add in additional chicken broth if needed.
Arborio rice will slowly absorb the liquid.
During last 5 mintues of cooking stir in frozen peas.
Squeeze lemon over and toss with fresh parsley.

PRESSURE COOKER:

Turn cooker on any mode to heat inner pot with lid off. Heat 1 t oil, add vegetables (except peas) to brown for a few minutes.
Add chicken and chorizo, brown for a few minutes.
Add seasonings and arborio rice, toast for a few minutes.
Add broth minus ½ c of original recipe, cover with lid, lock into place.
Cook on rice setting 6 minutes. Quick release pressure, gently fluff and add peas. Place lid back on and let rest and peas warm.
Garnish with lemon juice and parsley.