Spanish Chicken and Chorizo Paella

This paella recipe ensures a crispy bottom no matter what when using the Instant Precision Dutch Oven! Our Dutch Oven can be used on stovetops and in ovens. Remove from the unit and toast the bottom of the pan to get that perfect socarrat, or bottom savory crust.

Cuisine

European, Spanish

Course

Dinner

Difficulty

Medium

Duration

75 Minutes

Diet

Gluten Free

Cooking Technique

Saute

Keywords

6 servings, 75 minutes, beans, bomba rice, boneless skinless chicken thighs, chicken broth, cook 60 min, dinner, dry white wine, european, gluten free, Instant Pot Culinary Team, medium, medium red bell pepper, olive oil, onion roughly chopped, paprika, parsley for serving, peas, pinch of saffron, prep 15 min, roughly chopped, salt, saute, sliced into 1-inch rounds, smoked paprika, spanish, tomatoes, tomatoes roughly chopped, topped and trimmed, wine

Prep Time

15 min

Cook Time

60 min

Servings

6 Servings

Ingredients

4 boneless skinless chicken thighs
2 tsp salt
1 tbsp paprika
2 tbsp olive oil
4 chorizo links sliced into 1-inch rounds
2 tbsp olive oil
1 large yellow onion roughly chopped
5 large roma tomatoes roughly chopped
1 medium red bell pepper
6 garlic cloves roughly chopped
2 c Bomba rice
1 c dry white wine
1 c low-sodium chicken broth
1 c string beans topped and trimmed
1 c peas
1 tbsp smoked paprika
Pinch of saffron
Parsley for serving

Instructions

Preheat the Instant Precision Dutch Oven to 400°F for 60 Minutes.
Toss the diced chicken with the salt and paprika. Add the olive oil and seasoned chicken to the pan. Sauté for 8-10 Minutes, until all sides are golden and almost thoroughly cooked through. Remove from pan and set aside for later.
Add the sliced chorizo and olive oil to the pan. Sauté for 6-8 Minutes, until brown and crispy. Remove from pan and set aside for later.
Add the roughly chopped onion, tomatoes, bell pepper, and garlic to a blender and puree. This makes about 7 ½ cups of sauce. Pour into the pan, scraping up any bits stuck to the bottom of the pan. Cover and cook for 5 Minutes.
Sprinkle the saffron into the hot chicken broth. Pour the wine and chicken broth into the Dutch oven. Add the rice and stir to combine.
Cook for 10 Minutes without the lid, stirring occasionally.
Add the string beans, peas, smoked paprika, and salt. Stir to combine.
Cook for another 10 Minutes, then add the chicken and chorizo. Stir to combine.
Cook for a final 15 Minutes until the rice is cooked, and the paella has thickened. Do not stir in the final stages of cooking to ensure a crispy bottom. Serve warm!
For an even crispier bottom, remove the Dutch oven from the unit and Sauté over medium heat the final stages of cooking to ensure a crispy bottom. Serve warm!