Also known as Paella, this dish is super easy to make. Have it on the table in 30 mins as a weeknight meal, or jazz it up with some seafood for a special occasion.

I cook a lot with edamame. I have used it here as a replacement for peas (ignore the pic). I prefer the firmness of edamame in a dish, compared to the mushiness of peas. I find edamame substitutes beautifully in most dishes that call for peas, and also adds an extra protein kick compared to peas.

Ingredients:

4 links chorizo sausage

5 chicken thighs

1 tablespoon olive oil

1 1/2 cups Arborio rice or Bomba if you can find it

4 cups chicken stock

1 cup frozen edamame (or frozen peas)

1 yellow onion

2 medium sized tomatoes

2 cloves garlic

1/2 cup parsley

3/4 tsp salt or salt to taste

Directions:

Step 1:

In heavy bottomed saucepan add olive oil and heat to a shimmer

Chop sausage and add to pan

Brown sausage until most fat is rendered and sausage browns nicely

Remove sausage from pan and reserve all but 1 tablespoon rendered fat

Step 2:

With saucepan on medium, keep remaining fat hot while you chop onion and tomato and add to pan

Saute´ for 5-7 mins until onion browns

Chop garlic and add to onion/tomato mixture – cook for 2 mins

Step 3:

Chop chicken thighs into bite sized pieces and season with salt

Push vegetables to the side of the pan and turn heat up to med-high

Add chicken thighs to pan, plus 1-2 tablespoons of reserved rendered sausage fat

Brown chicken for 5-7 mins

Step 4:

Stir together chicken, vegetables and 1 1/2 cups arborio rice

Add 4 cups chicken stock

Season with 3/4 tsp salt

Add 1 cup frozen peas on top of rice/vegetable mixture

Reduce heat to medium and allow to cook for 10 mins

Step 5:

Cover saucepan and lower stovetop to low – allow to cook for another 20 mins.

Add chopped parsley to cooked paella and serve with sliced lemons! Enjoy!