Chef Ran prepared this hearty dish to highlight the Staub 'One-Pan Wonder' Collection. Be sure to try it out!
1 cup onionchopped
1 cup red pepperdiced
1 ½ cups paella rice
3 tbsp olive oildivided
2 cups chorizo sausagediced
¼ tsp saffron threads
3 cups chicken stock
1 cup canned diced tomatoes
1 tsp sweet paprika
3 cloves garlic
1 tsp lemon zest
½ juice of a lemon
1 cup green peasfrozen
parsley for garnishchopped
optional ingredients: shrimp, mussels, seared chicken thighs
1
Add saffron to warmed chicken stock.
2
In the paella pan, add 1 Tbsp oil and saute chorizo for 2 minutes. Remove from pan and set it aside.
3
In the same pan, add 2 Tbsp oil, onion, garlic, and red pepper. Saute until vegetables are slightly soft.
4
Add the rice. Cook for 2 minutes.
5
Add the smoked paprika and stir to combine.
6
Next add tomatoes, lemon zest and lemon juice. Stir to incorporate.
7
Add cooked chorizo and chicken stock.
8
Bring to a boil.
9
Turn down heat to low and let simmer. Stir occasionally.
10
Cook until the rice is cooked through – approximately 15-20 minutes.
11
Stir in the frozen peas.
12
Remove from heat and garnish with parsley
13
Enjoy!
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Ingredients
1 cup onionchopped
1 cup red pepperdiced
1 ½ cups paella rice
3 tbsp olive oildivided
2 cups chorizo sausagediced
¼ tsp saffron threads
3 cups chicken stock
1 cup canned diced tomatoes
1 tsp sweet paprika
3 cloves garlic
1 tsp lemon zest
½ juice of a lemon
1 cup green peasfrozen
parsley for garnishchopped
optional ingredients: shrimp, mussels, seared chicken thighs