Name: Skillet Paella
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1 tablespoon extra-virgin olive oil; 3 large boneless, skinless chicken thighs (12 ounces/340 g total), cut into 1-inch (2.5-cm) chunks; ½ cup (60 g) frozen peas; Lemon wedges for serving; Salt and freshly ground black pepper; 1 bay leaf; 2 (6-inch/15-cm) fresh chorizo links (about 6 ounces/170 g total), diced; 1½ cups (300 g) short-grain white rice, such as Arborio; 1 (14-ounce/400-g) can whole peeled tomatoes, with their juice, crushed with your hands; 8 ounces (225 g) medium shrimp, peeled and deveined; 4 scallions, white and green parts, thinly sliced; 3 cups (700 ml) low-sodium chicken stock; 1 yellow onion, chopped; ¾ teaspoon dried thyme; 1½ teaspoons paprika; 2 cloves garlic, minced; 1 red bell pepper, cored, cut in half, and thinly sliced lengthwise

Preparation info

Serves
4

Difficulty
Easy

Appears in

Endless Summer Cookbook

By Katie Lee

Published 2015

About

I have this fantasy of building a fire in the yard and making a huge traditional paella, then carrying it to the table and serving it family style. I usually make mine in a skillet, which works perfectly well, but if you have a paella pan, go for it!

Ingredients

1 tablespoon extra-virgin olive oil
2 (6-inch/15-cm)

Europe
Spain
Stew
Summer
Gluten-free
Mediterranean

Method

In a large (12- to 14-inch/30.5- to 35.5-cm), deep, straight-sided skillet, heat the oil over medium-high heat. Add the chorizo and cook, stirring, until the fat renders and the sausage begins to brown, about 5 minutes. Transfer to a paper towel–lined plate.

Season the chicken with salt and black pepper and add it to the skillet. Cook, stirring occasionally, until evenly browned, 6 to 7

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