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.
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
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
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
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
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
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!