Chicken and Chorizo Paella

Seattle SIL came over tonight for us to discuss our excursions for our next cruise that departs from Barcelona. Since we'll be spending some time in Barcelona I thought it only appropriate I make Paella. Paella, to me, is heavenly and, if made correctly, is so delicious.

Making traditional Paella is time consuming and makes a ton. Thankfully America's Test Kitchen does a cook book with meals for 2 people. And they have a version of Paella ... so I made it.

There were some steps that I questioned their logic, but I followed the recipe and it turned out fantastic. It's an easy recipe, but does take some concentration for the steps.

The only thing I changed, and it was because I couldn't find it, was I had to use linguica sausage instead of chorizo. I know...I know...sacrilegious, but I looked at two different stores and couldn't find chorizo sausage. Linguica has many of the same flavors so I think it worked well.

Also, the saffron used in this dish was the saffron I bought in Spain LAST cruise...so it made it even more authentic. If you don't have saffron, or can't afford it, there aren't many options for substitutions. I've been known to use turmeric (not a great choice) so the rice gets that nice yellow color. If you can, use saffron. You won't regret it.

Chicken and Chorizo Paella

Photo courtesy of continental.com.au

America's Test Kitchen Cooking for Two 2013
Serves 2

1 1/2 c water
1/2 c Arborio rice (it's pretty important to use Arborio rice and not long grain rice for this recipe)
4 tsp vegetable oil
4 oz chorizo sausage, halved lengthwise and sliced 1/4 inch thick
1 (8oz) boneless, skinless chicken breast, trimmed and sliced crosswise 1/4 inch thick
1 small onion, chopped fine
3/4 c diced tomatoes, drained - but reserve the juice
2 garlic cloves, minced
1/8 tsp saffron threads, crumbled
1/4 c green olives
1/4 c green peas

Combine 1 c water, rice and 1/8 tsp salt in a bowl. Cover and microwave until rice is softened and most liquid is absorbed, 6-8 minutes.

Meanwhile, heat 2 tsp oil in a skillet over medium-high heat until just smoking. Add chorizo and cook until lightly browned, about 2 minutes. Using a slotted spoon, transfer chorizo to plate. Pat chicken dry with paper towels and season with salt and pepper. Add chicken to fat left in skillet and cook until lightly brown, about 4 minutes. Transfer to plate with chorizo.

Add remaining 2 tsp oil and onion to now empty skillet and cook over medium heat until softened, about 5 minutes.  Add drained tomatoes and cook until beginning to soften and darken, 3-5 minutes. Stir in garlic and saffron and cook until fragrant, about 30 seconds. Add remaining 1/2 cup water and reserved tomato juice, scraping up any browned bits. Stir in par cooked rice, breaking up any large clumps, and bring to boil. Reduce heat to medium-low, cover and simmer until rice is tender and liquid is absorbed, 8-12 minutes.

Stir in browned chorizo and chicken and any accumulated juices, olives and peas. Increase the heat to medium high.Cook, uncovered, until bottom layer of rice is golden and crisp, about 5 minutes, rotating skillet halfway through cooking to ensure even browning. Season with salt and pepper to taste. Serve immediately.