Monday, June 20, 2011

Chicken and Chorizo Paella

Happy Monday! Hope everyone's weekends were fantastic. I did a lot of relaxing after my rather insane week: had a fun dinner at Pearl Oyster Bar, some cocktail-imbibing, lots of reading (my latest is A Visit from the Goon Squad, by Jennifer Egan--highly recommended), some quality time with Suz Monster, and tons of cooking.

I had a crew of guys in my apartment working on my floors all day Saturday so I took the opportunity to whip up a quick and easy paella--one of my favorite things in the world to make. This one is a practically clean-up-free, one-pot meal and will feed a crowd in a hurry. It doesn't skimp on flavor, either--one of the guys told me that it was better than his mom's (she happens to be from Colombia). I'm a little skeptical about that, but I was pretty psyched, nonetheless.

In honor of my super fun visit to the Martha Stewart studios in Chelsea on Friday, where I filmed an episode of Emeril Lagasse's new show (launching in September), I chose a recipe from Martha Stewart Living for this. It's a good one--try it and let me know how it goes. xo

Chicken and Chorizo Paella
From Martha Stewart Living, June 2011
4 cups chicken stock
1/2 teaspoon ground saffron
Coarse salt and freshly ground pepper
8 bone-in, skin-on chicken thighs (about 3 1/2 pounds)
1 teaspoon pimenton (smoked Spanish paprika)
2 teaspoons extra-virgin olive oil
12 ounces dried chorizo, sliced 1/8 inch thick on the bias
1 white onion, coarsely chopped
4 garlic cloves, minced
3 medium vine-ripe tomatoes, coarsely chopped
2 1/2 cups Arborio rice
1 cup fresh shelled English peas

Preheat oven to 400 degrees. Warm stock, saffron, and 1/2 teaspoon salt in a saucepan over medium heat. Season chicken with 2 teaspoons salt, 1/2 teaspoon pepper, and the pimenton. Heat oil in a 14-inch paella pan or a high-sided ovenproof skillet over high heat. Brown chicken for 6 to 8 minutes; transfer to a plate.

Pour out all but 1 teaspoon oil. Cook chorizo over medium-high heat until lightly browned, about 2 minutes. Add onion and garlic. Cook until soft, about 5 minutes. Add tomatoes. Cook, stirring, until thick, about 5 minutes. Stir in rice, then add broth mixture. Bring to a boil. Cook for 2 minutes, stirring often. Add peas, then chicken. Bake for 20 minutes. Let stand for 10 minutes.


  1. for me without meat, because I'm vegetarian :) looks deliciouse! <3

  2. paella is soo delicious. this looks amazing, must prepare for a summer evening sometime

  3. i made this the other night. it was delightful! and easy to make. :)


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  5. شركة نقل عفش بالرياض وجدة والدمام والخبر والجبيل اولقطيف والاحساء والرياض وجدة ومكة المدينة المنورة والخرج والطائف وخميس مشيط وبجدة افضل شركة نقل عفش بجدة نعرضها مجموعة الفا لنقل العفش بمكة والخرج والقصيم والطائف وتبوك وخميس مشيط ونجران وجيزان وبريدة والمدينة المنورة وينبع افضل شركات نقل الاثاث بالجبيل والطائف وخميس مشيط وبريدة وعنيزو وابها ونجران المدينة وينبع تبوك والقصيم الخرج حفر الباطن والظهران
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