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Paella with Chorizo & Piquillo Peppers

Paella with Chorizo & Piquillo Peppers

Paella is one of Spain's most iconic dishes—golden saffron rice layered with smoky chorizo, sweet piquillo peppers, and your choice of chicken & seafood (or both, which is our preference!) make for a wonderful summer meal.

Serves: 4–6

Ingredients

  • 1½ cups Spanish short-grain rice (Bomba or Calasparra)

  • 3 cups vegetable, chicken, or seafood stock, warmed

  • Large pinch of saffron threads

  • 2 tablespoons extra virgin olive oil (we're loving the Luretik right now!)

  • 1 small onion, finely diced

  • 1 red bell pepper, diced

  • 3 cloves garlic, minced

  • 1½ teaspoons smoked Spanish paprika (Pimentón de la Vera)

  • 1 large tomato, grated (or ¾ cup crushed tomatoes)

  • 6 ounces Spanish chorizo, cut into small pieces

  • 1 jar (about 7 oz.) piquillo peppers, drained and cut into strips

  • ¾ cup frozen peas

  • Salt and freshly ground black pepper

  • Chopped flat-leaf parsley

  • Lemon wedges

Optional Meat & Seafood

For a more traditional, hearty paella, add one or more of the following:

  • Chicken: 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

  • Shrimp: 8–12 large shrimp, peeled and deveined

  • Mussels or clams: ½–¾ pound, scrubbed

Instructions

  1. Steep the saffron in the warm stock for 10 minutes.

  2. Heat the olive oil in a 14-inch paella pan or wide skillet. If using chicken, season with salt and pepper and brown it first. Add the chorizo and cook until lightly browned and the flavorful oils have rendered. Remove the chicken and chorizo and set aside.

  3. Add the onion and bell pepper to the pan and cook until softened, about 6–8 minutes. Stir in the garlic and smoked paprika, cooking for 30 seconds. Add the grated tomato and cook until thickened.

  4. Stir in the rice, coating every grain in the tomato mixture. Return the chorizo and chicken (if using) to the pan along with half of the piquillo peppers.

  5. Pour in the saffron stock. Stir once to distribute everything evenly, then do not stir again. Simmer gently for about 15–18 minutes.

  6. Scatter the peas and remaining piquillo peppers over the rice. If using shrimp or mussels, arrange them over the top during the final 8–10 minutes of cooking.

  7. Increase the heat for the final minute to develop the prized socarrat—the crisp, caramelized layer of rice on the bottom of the pan.

  8. Remove from the heat and let rest for 5 minutes before serving. Garnish with parsley and lemon wedges.