RecipeNowRecipeNow
Dive into a flavorful Spanish classic with this paella, combining chorizo, spices, and saffron-infused rice. Every bite is an explosion of flavor and perfect for sharing!
Heat the olive oil in a large pan over medium heat.
Add sliced chorizo and cook until browned, about 5 minutes. Remove and set aside.
In the same pan, add chopped onion, garlic, and diced bell pepper. Sauté until softened, about 5 minutes.
Stir in chopped tomato and cook for another 2 minutes.
Add saffron threads and rice, stirring well to coat the rice with oil and spices.
Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer for 20 minutes, or until the rice is tender and liquid is absorbed.
In the last 5 minutes of cooking, stir in the peas and reserved chorizo.
Fluff the paella with a fork and garnish with chopped parsley. Serve hot with lemon wedges.
