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



Yields4 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

 1 cup onions, chopped
 1 cup red pepper, diced
 1 ½ cups paella rice
 3 Tbsp olive oil, divided
 2 cups chorizo sausage, diced
 ¼ tsp saffron threads
 3 cups chicken stock
 1 cup canned diced tomatoes
 1 tsp sweet paprika
 3 cloves of garlic
 1 tsp lemon zest
 juice of half a lemon
 1 cup frozen green peas
 chopped parsley for garnish
 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 onions, chopped
 1 cup red pepper, diced
 1 ½ cups paella rice
 3 Tbsp olive oil, divided
 2 cups chorizo sausage, diced
 ¼ tsp saffron threads
 3 cups chicken stock
 1 cup canned diced tomatoes
 1 tsp sweet paprika
 3 cloves of garlic
 1 tsp lemon zest
 juice of half a lemon
 1 cup frozen green peas
 chopped parsley for garnish
 optional ingredients: shrimp, mussels, seared chicken thighs

Directions

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!

Ran’s Basic Paella