Chicken, Chorizo, & Shellfish Paella
Chicken thighs (bone in/ skin on)
Sofrito (diced onion, red bell pepper, tomato, garlic)
Salt, pepper, cayenne, paprika, smoked paprika
As long as you prep everything first, it's such an easy (and impressive) dish to put together. You can technically make it without bomba and a paella pan, but it's worth the investment.
Cut chicken thighs in 1/2 through the bone. Season.
Quick sauté chorizo in paella pan, remove. Brown seasoned chicken pieces, remove. Sauté sofrito until cooked down. Add rice. Deglaze w white wine. Add chicken stock and large pinch of saffron. Bring to boil. Add chicken pieces and cook on heat 10 min. Turn temp to low, add chorizo and cook 5 min., or until most of water has absorbed. Add shellfish and peas, and cover. Cook another 5 min. on low. Turn off heat, rest 5 min covered.
Garnish w parsley and lemon wedges.