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

Stovetop Chicken and Chorizo Paella

Name: Stovetop Chicken and Chorizo Paella
Yield: Serves 4 to 6 using a 12 in [30.5 cm] paella pan
Cuisine: Spanish
Ingredients: 1½ tsp saffron; 1½ tsp fine sea salt, plus more for seasoning; freshly ground black pepper; 6 [350 to 500 g] chicken thighs, boneless, skin-on; Olive oil or a neutral vegetable oil for cooking; Olive oil or a neutral vegetable oil for cooking; ⅓ cup [40 g] Spanish sweet chorizo, ¼ in [6 mm] slices; ⅓ cup [40 g] Spanish spicy chorizo, ¼ in [6 mm] slices; 3 cups [680 g] unsalted chicken stock; ¾ cup [195 g] diced tomatoes; 1 cup [140 g] diced yellow onion; 1 cup [180 g] paella rice, Bomba or Calasparra; 2 garlic cloves, minced; 1 cup [180 g] paella rice, Bomba or Calasparra; 1 cup [180 g] paella rice, Bomba or Calasparra; 4 oz [115 g] jar roasted piquillo peppers, cut in strips; ¾ cup [90 g] green beans, cut into 1 in [2.5 cm] pieces

Preparation info

Serves
4 to 6
using a 12 in [30.5 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

Ingredients

3 cups [680 g] unsalted chicken stock
1½ tsp saffron<

Europe
Spain
Mediterranean
Summer
Gluten-free

Method

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

2. Salt and pepper the chicken thighs on both sides. Place the paella pan on the largest stove burner over medium-high heat. Add enough cooking oil to nicely cover the bottom, about ¼ cup [34 g]. When the oil is nice and