Huffpost Taste

Chorizo Paella

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Chorizo Paella

Chorizo Paella
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep 789 calories/serving


  • 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


  • 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.