This chicken and chorizo paella is a delightful twist on the classic Spanish dish, perfect for those who prefer a non-seafood option.
Season the chicken with smoked paprika and set aside.
Let the chicken sit for a few minutes to absorb the seasoning.
Heat a large pan over medium heat and brown the chicken on all sides.
Ensure the chicken is evenly browned for a richer flavor.
Push the chicken to one side of the pan and sauté the onions until translucent.
Stir frequently to prevent the onions from burning.
Add the garlic and turmeric to the pan and cook for another minute.
Cooking the spices releases their aroma and enhances the dish.
Stir in the chorizo and cook for a few minutes.
Avoid overcooking the chorizo to retain its texture.
Add the rice and half of the stock, stirring to combine.
Gradually add the stock to allow the rice to absorb the flavors.
Mix in the tomatoes, peas, and carrots, and cook until the rice is tender.
Add more stock if needed to prevent the rice from drying out.
Let the paella rest for a few minutes before serving.
Resting allows the flavors to meld together.
Garnish with fresh parsley and serve with crusty bread.
A sprinkle of parsley adds a fresh touch to the dish.
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