Paella with Chicken, Chorizo, and Olives for Two
Why This Recipe Works
We wanted to translate this classic into a streamlined weeknight version, perfectly tailored for two people, with all the flavor of the original. A combination of chorizo sausage and chicken was hearty enough that we decided we could forgo the seafood altogether. A rich sofrito of onion, garlic, and tomato gave our dish a deep flavor base, and bright peas and briny olives added color and dimension. Just a pinch of saffron was enough to give our paella authentic Spanish flavor.
Before You Begin
We like to use short-grain Valencia rice for this dish, but you can substitute Arborio rice if you cannot find Valencia. Do not substitute long-grain rice. Look for large, pitted green olives at the olive bar in the supermarket. Pimento-stuffed olives can be substituted for the large green olives in a pinch. To make the chicken easier to slice, freeze it for 15 minutes.
Yield:2 servings
Cook Time: 55 minutes
Special Equipment: 10 inch non-stick pan with tight fitting lid
Ingredients
1½ cups water
½ cup Valencia or Arborio rice
Salt and pepper
1 (8-ounce) boneless, skinless chicken breast, trimmed and sliced ¼ inch thick
4 teaspoons vegetable oil
4 ounces Spanish-style chorizo sausage, halved lengthwise and sliced ¼ inch thick
1 small onion, chopped fine
¾ cup canned diced tomatoes, drained with juice reserved
2 garlic cloves, minced
⅛ teaspoon saffron threads, crumbled
¼ cup pitted large green olives, quartered
¼ cup frozen peas
Directions
Combine 1 cup water, rice, and ⅛ teaspoon salt in bowl. Cover and microwave until rice is softened and most of liquid is absorbed, 6 to 8 minutes.
Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in 10-inch nonstick skillet over medium-high heat until just smoking. Add chorizo and cook until lightly browned, about 2 minutes. Using slotted spoon, transfer chorizo to plate. Add chicken to fat left in skillet, breaking up any clumps, and cook until lightly browned on all sides, about 4 minutes; transfer to plate with chorizo.
Heat remaining 2 teaspoons oil in now-empty skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in tomatoes and cook until beginning to soften and darken, 3 to 5 minutes. Stir in garlic and saffron and cook until fragrant, about 30 seconds. Stir in remaining ½ cup water and reserved tomato juice, scraping up any browned bits. Stir in parcooked rice, breaking up any large clumps, and bring to simmer. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 8 to 12 minutes.
Stir in browned chorizo and chicken and any accumulated juices, olives, and peas and increase 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, and serve.
