Our local grocery store was featuring “Spanish Week” in the sales flyer and a Paella recipe caught my attention. Since I’ve never tried making Paella before, I thought I’d give it a try. Turned out delicious with everyone asking me to make it again! The chorizo sausage adds great flavor to this dish!
Start out by heating up a large skillet on medium-high heat. Once it’s nice and hot, add a couple Tablespoons of olive oil. Saute the chopped garlic, onion, and peppers.
When the vegetables are soft, add the chicken and cook through.
Add the smoked paprika and chorizo. Heat through.
Add the asparagus, tomatoes, and rice. Give it a stir, then add the broth. One thing I might try differently next time, is to add the asparagus towards the end so that it stays a little crisper. It gets a little mushy cooked in the broth so long. Still delicious, but I like a little more crunch so that’s something I’ll try next time.
The original recipe that inspired this dish also had saffron and peas in it. I left out the peas because I didn’t think we needed them with all the asparagus. And, saffron, well that just isn’t in my budget. If you’ve got some, I’d add it because it seems to be an ingredient that is in every Paella recipe I’ve seen.
Bring this to a boil. Then, cover and simmer for about 45 minutes (long enough to cook the rice).
Season with salt and pepper. Serve.
- 2 lbs. boneless chicken, cut into bite sized pieces
- 8 oz. package of chorizo sausage, cut into bite sized pieces
- 2 bunches asparagus, chopped
- 1-2 Tbsp. olive oil
- 2 large peppers, chopped (we used orange and yellow)
- 1 large red onion, chopped
- 3 cloves garlic, minced
- 2 large tomatoes, chopped
- 2 tsp. smoked paprika
- 2 cups rice (we used brown)
- 5 cups broth (we used vege broth from the freezer, but Chicken would work well too)
- Heat up a large saute pan on medium-high heat.
- Add 1-2 Tbsp. olive oil and saute the garlic, onion, and peppers.
- Stir in the chicken and cook through.
- Add the smoked paprika and chorizo, cook through.
- Add the asparagus, tomato, and rice. Stir.
- Add the broth and bring to a boil.
- Reduce heat to low. Cover and simmer for 45 minutes or until rice is cooked.
- Season with salt and pepper. Serve.