Chorizo Paella

Chorizo Paella

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

Provided by: Shelley Wiseman

45 mins total 0 mins prep 789 calories/serving Full Screen

Servings

Ingredients

• 1/4 cup olive oil
• 2 medium onion, chopped, about 2 cups
• 3 cloves garlic, thinly sliced
• 2 cups Arborio rice
• 1 cup white wine
• 7 ounces Spanish chorizo, thinly sliced
• 4 cups chicken broth
• 2 bay leaves
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped parsley

Directions

• Cook onions and garlic in olive oil in a 12-inch skillet over medium heat, stirring, until softened, about 8 minutes. Add rice and cook, stirring, 1 minute to coat grains. Add wine and boil, stirring, until most of wine is absorbed, about 1 minute. Stir in chorizo, chicken broth, bay leaves, salt, and pepper and bring to a boil. Boil mixture over medium-high heat, uncovered, 5 minutes. Cover skillet tightly, turn heat to low, and cook until rice has absorbed the liquid and is al dente, about 15 minutes. Remove skillet from heat and let stand covered 5 minutes. Sprinkle with parsley and serve.

• Filed under:
• Rice,
• Spanish,
• Skillet,
• Easy,
• One-Dish,
• Low Cholesterol,
• Gluten Free,
• Nut Free,
• Dairy Free,
• Main Dish,
• Entertaining

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