Amy Emberling, Lindsay-Jean Hard, Lee Vedder, Corynn Coscia

Chicken and Chorizo Paella

Name: Chicken and Chorizo Paella
Yield: Serves 8 to 10 using an 18 in [46 cm] paella pan
Cuisine: Spanish
Ingredients: 1½ Tbsp minced garlic cloves (about 5 cloves); 1½ Tbsp minced garlic cloves (about 5 cloves); 3 cups [540 g] paella rice, Bomba or Calasparra; 3 cups [540 g] paella rice, Bomba or Calasparra; 3 cups [540 g] paella rice, Bomba or Calasparra; 1½ cups [175 g] green beans, cut into 1 in [2.5 cm] pieces; One 8 oz [230 g] jar roasted piquillo peppers, cut into strips; Olive oil or a neutral vegetable oil; Olive oil or a neutral vegetable oil; 12 [700 g to 1 kg] chicken thighs, boneless, skin-on; freshly ground black pepper; 1¼ cups [325 g] diced tomatoes; 2½ cups [300 g] diced yellow onion; 1 cup [115 g] Spanish spicy chorizo, ¼ in [6 mm] slices; 1 cup [115 g] Spanish sweet chorizo, ¼ in [6 mm] slices; 1 Tbsp fine sea salt, plus more for seasoning; 1 Tbsp saffron; 6 to 8 cups [1.4 L to 1.9 L] unsalted chicken stock

Preparation info

Serves
8 to 10
using an 18 in [46 cm] paella pan

Difficulty
Easy

Appears in

Zingerman’s Bakehouse Celebrate Every Day

By Amy Emberling , Lindsay-Jean Hard , Lee Vedder and Corynn Coscia

Published 2024

About

Serve this at your paella party with a large green salad, and you’ll have satisfied celebrants. Beer and wine are recommended too! Adapted from Zingerman’s Delicatessen.

Ingredients

6 to 8 cups [1.4 L to 1.9 L] unsalted chicken stock
1

Europe
Spain
Mediterranean
Paella Party
Summer
Gluten-free

Method

1. Pour the chicken stock into a medium stockpot. Add the saffron and salt and, over medium-high heat, bring the stock to a simmer, then lower the heat to low to keep warm.

2. Set your gas grill to high heat. Salt and pepper the chicken thighs on both sides.

3. Place the paella pan on the grill and add enough olive oil to nicely cover the bottom, about ⅓ cup [43 g]. When the oil