Dinner DeeAs recipe: Chicken & Chorizo Paella

Chicken & Chorizo Paella | Dinner DeeAs

We make the perfect paella with chicken, chorizo and a lot of love - plus a side of fried sweet plantains. Grab the recipe at http://www.DinnerDeeAs.com and if you make it, send us a picture! E-mail us at DinnerDeeAs@fox.com or @DinnerDeeAs on Instagram. Watch Dinner DeeAs every weekday at 1p on Fox 13 Tampa Bay and 7a on FOX 35 Plus in Orlando.

Today: the perfect paella — made with chicken, chorizo and a lot of love — plus a side of fried sweet plantains. It’s all from Chef Rosana Rivera - from Chef & The Baker.

Click here for a printable version of the recipes below. If you make them, send us a photo and let us know how they turned out! 

And let us know if you have a question or a recipe request! Email DinnerDeeAs@fox.com or message us on Facebook or Instagram.

See Dinner DeeAs every weekday at 1p on Fox 13 Tampa Bay and 7a on FOX 35 Plus in Orlando.

Chicken & Chorizo Paella

Ingredients

• ¼ cup extra virgin olive oil
• 2 cloves garlic, peeled & minced
• ¼ cup spanish onion, diced
• 4 oz tomato puree
• ⅛ tsp spanish smoked paprika (pimenton de la vera)
• ¼ cup diced Spanish chorizo
• 1 lb chicken thighs, cut into ½" cubes
• ½ cup Spanish bomba rice
• pinch saffron
• 3 cups hot, high-quality chicken stock
• ¼ cup white wine (optional)
• salt, to taste
• sweet green peas (optional)
• red piquillo pepper strips (optional)

Directions

1. Heat olive oil in 10" paella pan over medium heat.
2. Add chicken and spread in even layer. Season with salt. Cook on both sides until chicken is light brown. Remove and set aside to add back later.
3. Add 2 more tbsp of oil to paella, then stir in onion and garlic and cook until onion is translucent, approximately 3 minutes.
4. Add chorizo and cook until oils release, and chorizo is fragrant.
5. Add paprika. Cook for 1 minute.
6. Add tomato puree, stir to combine.
7. Add rice, stirring to coat rice with sauce.  Cook approximately 5 minutes.
8. Return chicken to paella and stir with rice.
9. Add half hot stock and bring to boil, then add saffron and season with salt.
10. Stir rice during first 5 minutes while boiling, then lower heat and simmer an additional 15–20 minutes. 
11. Do not stir rice again as it may cook unevenly. As stock dries keep adding more stock until rice blooms and is tender. Paella is finished when rice has absorbed all liquid.
12. Remove paella from heat, cover with clean kitchen towel and let rest for 5 minutes before serving.
13. Garnish with sweet green peas and peppers, optional.

Fried Sweet Plantains

Ingredients

• 2 cups vegetable oil or lard
• 3–4 extra ripe sweet plantains

Directions

1. Heat oil or lard in deep sauté or frying pan over medium heat.
2. Peel and slice sweet plantains approximately ¼ inch thick on bias cut.
3. Prepare plate or pan with paper towels and set aside.
4. Working in batches, gently drop each slice of plantain into oil. Fry on each side until dark golden brown, turning once.
5. Remove from oil and drain on paper towels to remove excess fat.

To grab more recipes from Dinner DeeAs, click here.