Chicken and Peas Paella
Description
The dish is prepared without unnecessary complications. If you've never cooked paella before or have only made it with seafood, you should definitely try the meat version. It's not difficult to prepare, just takes a bit longer. It's best to serve paella directly in the pan, as this looks traditional and very impressive. The finished dish can now be served.
Instructions
- 1
Step 1
1. Rinse the chicken wings, cut off and discard the smallest part (it won't be needed). Season the wings with salt and pepper. Pour olive oil into a cast-iron skillet and place the wings in it. Cook over high heat until a golden crust forms. Remove the cooked wings from the skillet.
- 2
Step 2
2. In the same skillet, sauté the previously peeled and chopped onion.
- 3
Step 3
3. Slice the chorizo and add it to the onion.
- 4
Step 4
4. Add the previously washed and chopped tomato, cook for 1 minute.
- 5
Step 5
5. Add the rice and cook for about two more minutes.
- 6
Step 6
7. Pour in the chicken broth, add the beans, and season with salt and pepper to taste. Shake the pan to mix all the ingredients. Bring to a boil, then reduce the heat. Cover the pan with a lid and cook for 25 minutes. Make sure the mixture doesn't dry out, adding more broth if necessary. Add the peas during the last 5 minutes of cooking. Continue cooking until the rice is tender.