Land Lubbers Paella

Dive into the hearty flavors of "Land Lubbers Paella," a land-inspired twist on the traditional Spanish classic that's bursting with smoky, savory goodness. This one-pan dish showcases tender bites of seasoned chicken thighs, crispy chorizo sausage, and vibrantly sweet bell peppers, all nestled into saffron-infused short-grain rice. A medley of garlic, grated tomato, and smoky paprika infuses the dish with layers of bold flavor, while frozen peas and fresh parsley add a pop of color and freshness. Perfect for a cozy family meal, this chicken and chorizo paella comes together in under an hour, delivering a satisfying feast without the seafood. Serve it with lemon wedges for a zesty finish that ties all the flavors together. Whether you're a paella novice or a seasoned pro, this recipe is sure to impress with its approachable ingredients and irresistible aroma.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 8 ounces uncooked chorizo sausage (casings removed)
• 1 medium sweet bell pepper (red or yellow), diced
• 1 large tomato, grated
• 4 cloves garlic, minced
• 1.5 cups short-grain rice (such as arborio or bomba)
• 4 cups chicken stock
• 0.5 teaspoon saffron threads
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped
• 4 pieces lemon wedges, for serving

Directions

Step 1

Heat 3 tablespoons of olive oil in a large, wide skillet or paella pan over medium heat.

Step 2

Cut the chicken thighs into bite-sized pieces and season with smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Step 3

Add the chicken to the pan and cook until lightly browned but not fully cooked, about 5 minutes. Remove and set aside.

Step 4

In the same pan, add the chorizo sausage and cook, breaking it into small pieces, until browned, about 5 minutes. Remove and set aside with the chicken.

Step 5

Add the diced bell pepper to the rendered fat in the pan and sauté until softened, about 3 minutes.

Step 6

Stir in the grated tomato and minced garlic. Cook for another 2 minutes until the mixture thickens slightly.

Step 7

Add the rice to the pan and stir, coating the grains in the tomato mixture. Cook for 1-2 minutes to toast the rice slightly.

Step 8

Pour in the chicken stock and sprinkle the saffron threads over the liquid. Stir gently to combine, then bring the mixture to a boil.

Step 9

Lower the heat to medium-low and simmer, without stirring, for 10 minutes.

Step 10

Nestle the browned chicken and chorizo back into the pan, along with any juices they released.

Step 11

Scatter the frozen peas over the top and continue to cook on low heat for another 10-15 minutes, or until the liquid is absorbed and the rice is tender.

Step 12

Turn off the heat and let the paella rest for 5 minutes.

Step 13

Sprinkle with fresh parsley and serve with lemon wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	(2993.8g)

Amount per serving	% Daily Value*
Calories	3351.1

Total Fat 195.5g	0%
Saturated Fat 52.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 822.3mg	0%
Sodium 6078.5mg	0%
Total Carbohydrate 144.9g	0%
Dietary Fiber 18.1g	0%
Total Sugars 29.1g
Protein 243.2g	0%

Vitamin D 31.8IU	0%
Calcium 366.3mg	0%
Iron 19.4mg	0%
Potassium 3293.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.1%

Protein: 29.4%

Carbs: 17.5%