Chicken and Chorizo Paella Valenciana

Instructions

1. 1

   Heat the olive oil in a large paella pan over medium heat.

2. 2

   Add the chicken thighs and cook until browned on all sides. Remove and set aside.

3. 3

   In the same pan, add the chorizo slices and cook until they release their oils and are slightly crispy. Remove and set aside.

4. 4

   Add the green beans, lima beans, and red bell pepper to the pan. Sauté for a few minutes until they start to soften.

5. 5

   Stir in the grated tomato, saffron threads, and smoked paprika. Cook for another 2 minutes.

6. 6

   Add the Bomba rice to the pan and stir to coat the rice with the oil and spices.

7. 7

   Pour in the chicken broth and white wine. Stir to combine.

8. 8

   Return the chicken thighs and chorizo to the pan, nestling them into the rice mixture.

9. 9

   Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes, or until the rice is cooked and the liquid is absorbed.

10. 10

    In the last 5 minutes of cooking, sprinkle the peas over the top of the paella.

11. 11

    Once the rice is cooked and the liquid is absorbed, remove the pan from the heat and let it rest for 5 minutes.

12. 12

    Serve the paella with lemon wedges on the side.