Chickpea And Spanish Chorizo Paella Recipe

Name: Chickpea And Spanish Chorizo Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces spanish chorizo, sliced in half lengthwise and cut crosswise on the bias into 1/2-inch thick slices; 3 tablespoons extra-virgin olive oil; 1 medium red onions or 1 medium yellow onion, minced; 6 garlic cloves, thinly sliced, plus 2 garlic cloves, minced; salt; 4 teaspoons paprika (not smoked, it's too strong); 1 large pinch saffron, threads crumbled; 1 1/2 cups arborio rice (can substitute Calasparra rice or Bomba rice); 1 tablespoon chopped fresh thyme; 4 cups chicken broth; 1 1/2 cups cooked chickpeas, drained of any liquid; 1 (14 ounce) can diced tomatoes, well drained; 3/4 cup roasted red pepper, rinsed, patted dry and thinly sliced; 1 cup frozen peas, defrosted; 4 green onions, white and green parts, trimmed and thinly sliced on the bias; 1 lemon, cut into wedges for serving

Servings: persons

8 ounces spanish chorizo, sliced in half lengthwise and cut crosswise on the bias into 1/2-inch thick slices
3 tablespoons extra-virgin olive oil
1 medium red onions or 1 medium yellow onion, minced
6 garlic cloves, thinly sliced, plus 2 garlic cloves, minced
salt
4 teaspoons paprika (not smoked, it's too strong)
1 large pinch saffron, threads crumbled
1 1/2 cups arborio rice (can substitute Calasparra rice or Bomba rice)
1 tablespoon chopped fresh thyme
4 cups chicken broth
1 1/2 cups cooked chickpeas, drained of any liquid
1 (14 ounce) can diced tomatoes, well drained
3/4 cup roasted red pepper, rinsed, patted dry and thinly sliced
1 cup frozen peas, defrosted
4 green onions, white and green parts, trimmed and thinly sliced on the bias
1 lemon, cut into wedges for serving

1
Add the chorizo to a 12-inch skillet and cook over medium-high heat, stirring frequently, until just beginning to brown, about 5 minutes. Transfer to a paper-towel-lined plate to drain; remove all but one tablespoon of the rendered fat from the skillet.
2
Add the olive oil, onion, sliced garlic, and large pinch salt; cook over medium-high heat, stirring occasionally, until softened and just beginning to brown, about 5 minutes. Add the remaining garlic, paprika and saffron, and cook, stirring constantly, until fragrant and paprika has darkened, 1 minute. Stir in the rice; add thyme and broth, and bring to a simmer.
3
Stirring occasionally with a rubber spatula to redistribute the broth and rice, cook for 10 minutes. Sprinkle the chickpeas, tomatoes, and red peppers evenly over the top. Cook uncovered, without stirring, until the liquid is completely absorbed and the rice is tender, about 10 minutes longer. Sprinkle peas, cooked chorizo and green onions over the rice; cover, and allow to sit for 5 minutes. Serve with lemon wedges on the side.

1232

kcal

Calories

Fat

154

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 ounces spanish chorizo, sliced in half lengthwise and cut crosswise on the bias into 1/2-inch thick slices, 3 tablespoons extra-virgin olive oil, 1 medium red onions or 1 medium yellow onion, minced, 6 garlic cloves, thinly sliced, plus 2 garlic cloves, minced, and more.

Yes, Chickpea And Spanish Chorizo Paella falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea And Spanish Chorizo Paella

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