Time
45 min
Serving
4 persons
Calories
506
Spanish chorizo is cured, smoked pork seasoned with paprika. You can find it in the cured meat section of larger supermarkets. It is different from Mexican chorizo, which is seasoned ground raw pork.
Ingredients
- olive oil: 1 Tbsp
- onion: 0.5 cup (chopped)
- red bell pepper: 0.5 cup (chopped)
- Spanish chorizo: 0.5 cup (chopped)
- garlic: 2 clove (minced)
- medium-grain white rice: 1 cup
- salt: 0.5 tsp
- smoked paprika: 0.5 tsp
- pinch saffron threads: 1 piece
- low-sodium chicken broth: 2 cups
- red kidney beans: 1 can (15 ounce can, drained)
- sofrito sauce: 0.5 cup
- green olives, pitted and: 0.25 cup (chopped)
- bay leaves: 2 piece
- frozen peas: 1 cup
- eggs: 4 piece
- fresh parsley: (chopped, optional)
- Lemon wedges: (for serving, optional)
Metric Conversion
Stages of cooking
-
Heat oil in a paella pan or large cast iron skillet over medium heat. Add onion, bell pepper, and chorizo. Cook, stirring frequently, until vegetables soften, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add rice, salt, paprika, and saffron. Cook, stirring frequently, until rice is lightly toasted, about 1 minute.
-
Add broth, beans, sofrito, olives, and bay leaves. Bring to a boil. Reduce heat and simmer, covered, shaking pan occasionally (do not stir) until rice is almost done but still toothsome, 12 to 15 minutes. Remove and discard bay leaves.
-
Gently fold in peas, being careful not to disturb the bottom of the skillet. Make 4 indentations in the rice. Add one egg into each indentation. Simmer, covered, until whites are set and yolks are thickened, 7 to 10 minutes. Sprinkle with parsley and serve with lemon wedges (if using).
