Chef Ran prepared this hearty dish to highlight the Staub 'One-Pan Wonder' Collection. Be sure to try it out!

Add saffron to warmed chicken stock.
In the paella pan, add 1 Tbsp oil and saute chorizo for 2 minutes. Remove from pan and set it aside.
In the same pan, add 2 Tbsp oil, onion, garlic, and red pepper. Saute until vegetables are slightly soft.
Add the rice. Cook for 2 minutes.
Add the smoked paprika and stir to combine.
Next add tomatoes, lemon zest and lemon juice. Stir to incorporate.
Add cooked chorizo and chicken stock.
Bring to a boil.
Turn down heat to low and let simmer. Stir occasionally.
Cook until the rice is cooked through – approximately 15-20 minutes.
Stir in the frozen peas.
Remove from heat and garnish with parsley
Enjoy!
Ingredients
Directions
Add saffron to warmed chicken stock.
In the paella pan, add 1 Tbsp oil and saute chorizo for 2 minutes. Remove from pan and set it aside.
In the same pan, add 2 Tbsp oil, onion, garlic, and red pepper. Saute until vegetables are slightly soft.
Add the rice. Cook for 2 minutes.
Add the smoked paprika and stir to combine.
Next add tomatoes, lemon zest and lemon juice. Stir to incorporate.
Add cooked chorizo and chicken stock.
Bring to a boil.
Turn down heat to low and let simmer. Stir occasionally.
Cook until the rice is cooked through – approximately 15-20 minutes.
Stir in the frozen peas.
Remove from heat and garnish with parsley
Enjoy!
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