Ingredients:

  • 1 Tbsp Olive Oil, plus extra for finishing
  • 4 Boneless, Skinless Chicken Thighs (about 500g), cut into 1-inch cubes
  • 100g Cured Chorizo Sausage, sliced into small half-moons
  • 1 large Yellow Onion, finely diced
  • 1 Red Bell Pepper, deseeded and diced
  • 4 cloves Garlic, minced
  • 5 cups Arborio Rice (or similar short-grain rice)
  • 1 tsp Smoked Paprika (Pimentón)
  • 1/2 tsp Dried Oregano
  • Pinch of Saffron threads (about 20 threads), soaked in 2 Tbsp hot stock
  • 4 cups Hot Chicken Stock (low sodium)
  • 1/2 cup Frozen Peas
  • Salt and Freshly Ground Black Pepper, to taste
  • 1/2 Lemon, cut into wedges, for serving
  • 1/4 cup Fresh Flat-Leaf Parsley, chopped

Instructions:

  1. Prep the Mise en Place: Dice the chicken, slice the chorizo, chop the vegetables, and pre-measure the rice and stock. Set the saffron to soak in the hot stock.
  2. Sear the Proteins: Heat the olive oil in a heavy skillet over medium-high heat. Add the chicken and sear for 3–4 minutes until lightly browned. Remove the chicken and set aside, reserving the fat in the pan.
  3. Render the Chorizo: Add the sliced chorizo to the pan and cook for 2–3 minutes until crispy and it has released its smoky red oil. Remove the chorizo and set aside with the chicken.
  4. Sauté Aromatics: Reduce the heat to medium. Add the diced onion and bell pepper to the skillet (using the reserved fat). Sauté for 5–7 minutes until the vegetables are soft and translucent.
  5. Add Garlic and Spices: Stir in the minced garlic, smoked paprika, and oregano. Cook for 1 minute until fragrant.
  6. Toast the Rice: Add the Arborio rice to the skillet and stir constantly for 2 minutes to toast the grain.
  7. Add Liquid: Pour in the hot chicken stock, including the saffron threads and their soaking liquid. Scrape up any browned bits from the bottom of the pan (deglazing). Season liberally with salt and pepper.
  8. Simmer and Set: Bring the mixture to a boil, then immediately reduce the heat to low. Return the seared chicken and chorizo to the pan, distributing them evenly. Crucially: Do not stir the rice extensively from this point. Cover the pan and simmer gently for 15–20 minutes.
  9. The Pea Test: After 15 minutes, check the rice. If most of the liquid is absorbed and the rice is almost tender, scatter the frozen peas over the top. Recover and continue cooking for 3–5 minutes until the peas are bright green and the rice is cooked through (al dente).
  10. Rest (Non-Negotiable): Remove the skillet from the heat. Cover tightly and let it stand for 5 minutes. This develops the crispy base (socarrat).
  11. Garnish and Serve: Fluff the rice gently with a fork. Garnish generously with fresh parsley and serve immediately directly from the skillet, accompanied by lemon wedges for squeezing.