Chicken and Chorizo Paella
Recipe from Santos Loo
When it comes to impressing guests with one unforgettable dish, classic Spanish paella always delivers. This version, made in the Titanium Large Always Pan Pro, is a feast of vibrant colors, flavors, and textures. The secret? Saffron, Spanish chorizo, and Valencia rice. Unlike Mexican chorizo, Spanish chorizo is a dry-cured pork sausage with paprika and chili, which gives it a subtle kick. Valencia rice, a short-grained variety, holds its shape and texture during cooking, making it perfect for paella. We enjoy this one for days in my house, and nary a “leftovers, again?” is uttered.
15 minutes
1 ½ hours
4 to 6
What You'll Need
Ingredients
- 4 large chicken thighs, skin-on, boneless
- 3½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup extra-virgin olive oil
- 1 cup thinly sliced Spanish chorizo (about 2 sausages)
- 2 teaspoons smoked paprika
- 1 teaspoon saffron threads
- ½ cup fresh parsley leaves, finely chopped
- 1 medium yellow onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 6 garlic cloves, minced
- 2 plum tomatoes, peeled and finely chopped
- 3 jarred piquillo peppers (2 minced, 1 thinly sliced)
- 1¼ cups Valencia rice, unwashed
- ½ cup frozen peas, thawed
- ½ cup dry white wine
- 1 quart unsalted chicken stock, warmed
- 1 sheet parchment paper (16x16 inches)
- 1 large kitchen towel
Directions
Step 1
Cut each chicken thigh in half. Season with 1½ teaspoons salt and the black pepper.
Step 2
Heat the olive oil in the Titanium Large Always Pan Pro over medium heat. Once the oil is hot, add the chorizo and sear for about 3 minutes until evenly browned. Remove and set aside.
Step 3
In the same pan, fry the chicken thighs for 5 to 6 minutes per side until golden brown but not fully cooked. Remove and set aside, leaving the oil in the pan.
Step 4
In the same pan, fry the chicken thighs for 5 to 6 minutes per side until golden brown but not fully cooked. Remove and set aside, leaving the oil in the pan.
Step 5
Stir in the tomatoes and minced piquillo peppers, cooking for another 6 minutes until the mixture is saucy and deeply colored. This is your sofrito — a key base for paella.
Step 6
Spread the sofrito evenly across the pan. Sprinkle the unwashed rice over the top in an even layer. Do not stir.
Step 7
Scatter the peas over the rice, then nestle the chicken thighs, skin-side up, into the rice. Pour any chicken juices over the top. Arrange the chorizo and sliced piquillo peppers between the chicken pieces.
Step 8
Gently pour the white wine and 3 cups of warm chicken stock over the rice, ensuring the liquid covers the rice evenly without disturbing it. Bring to a steady simmer over medium heat.
Step 9
Cook for 27 to 30 minutes, until the stock reduces to the level of the rice and the rice is al dente or just underdone.
Step 10
Add the remaining 1 cup of stock and reduce the heat to medium-low. Cook for 8 to 10 minutes until the stock is absorbed and bubbling slightly below the surface.
Step 11
Turn off the heat and move the pan to a cool area on the stove. Lay a sheet of parchment paper over the rice, then cover the pan with a clean kitchen towel. Let the paella steam for 10 minutes before serving.
Chef’s Note:
To ensure even cooking, center the pan over the heat source. Watch how the stock simmers after pouring it in — adjust and re-center the pan as needed until the bubbles are evenly distributed across the surface.
Santos Loo
Santos Loo is a Peruvian-born chef based in Los Angeles. Starting his culinary journey as senior food stylist for Food Network, he spent a decade providing his culinary expertise to cooking show icons like Emeril Lagasse, Rachel Ray, Bobby Flay, and Guy Fieri. With over 20 years in the food styling and recipe development industry, Santos continues to create food content for top streaming services, print media, and cookware brands.
