Weeknight Chicken & Chorizo Paella

⏱ 55 min · Serves 4

All the smoky, saffron-scented joy of a Valencian classic, made in one wide pan on a normal Tuesday. Crisp-edged chicken, spicy chorizo and sweet peppers sit in golden rice with that prized crunchy socarrat on the bottom. No stirring, no stress \u2014 just don't touch it.

Per serving: 880 kcal · 48.0g protein · 72.0g carbs · 45.0g fat

Ingredients

• 6 boneless chicken thighs, skin on, halved
• 150g cooking chorizo, sliced into coins
• 3 tbsp olive oil
• 1 onion, finely chopped
• 1 red pepper, sliced into strips
• 3 garlic cloves, finely chopped
• 2 tsp sweet smoked paprika
• 1 tbsp tomato pur\u00e9e
• 2 ripe tomatoes, grated (or 200g tinned chopped tomatoes)
• 300g paella rice (bomba or calasparra)
• 1 generous pinch saffron threads (about 0.3g)
• 900ml hot chicken stock
• 100g frozen peas
• Salt and black pepper
• 1 lemon, cut into wedges
• Small handful flat-leaf parsley, chopped

Method

1. Crumble the saffron into the hot stock and leave to steep while you cook.
2. Season the chicken well. Heat the olive oil in a wide 30cm shallow pan or paella pan over medium-high heat and brown the chicken skin-side down for 5\u20136 minutes, then turn and cook 3 minutes more. Remove to a plate.
3. Add the chorizo and fry 2 minutes until the oil runs red. Add the onion and red pepper with a pinch of salt and cook 6\u20137 minutes until softened.
4. Stir in the garlic, smoked paprika and tomato pur\u00e9e, cook 1 minute, then add the grated tomatoes and cook 3\u20134 minutes until jammy and darkened.
5. Tip in the rice and stir for 1 minute so every grain is coated, then spread it evenly across the pan.
6. Pour in the saffron stock, season, and nestle the chicken back in skin-side up. Bring to a lively simmer, then reduce to medium-low and cook uncovered for 18 minutes without stirring, rotating the pan occasionally for even cooking.
7. Scatter over the peas and cook 2 minutes more. If the rice still seems firm, add a splash of hot water and give it another few minutes.
8. Turn the heat to high for 60\u201390 seconds to form the socarrat \u2014 listen for a gentle crackle and stop before it smells burnt.
9. Cover with foil or a clean tea towel and rest off the heat for 5 minutes. Scatter with parsley and serve with lemon wedges, scraping up the crispy base.