Paella Valenciana

This is my version of one of my favorite dishes, Spanish paella. When I visited Barcelona, Spain, it was the one dish I had to try, and I was not disappointed. The best paella I ever had was in Barcelona. Paella is a one-pan rice dish, and there are many different variations for making it. Many versions include seafood, but mine is just meat: chicken and chorizo. 

Ingredients:
1 cup uncooked short grain white rice (I prefer the Spanish bomba variety, as it is typically used in Spanish paella)
1/3 pound chicken, dark meat bone-in, washed and cut into 1-2 inch chunks
1-2 chorizos (Spanish sausage), sliced into 1/3 inch slices
1/2 red bell pepper, seeded and julienned
1/4 poblano pepper, seeded and diced
1/4 onion, chopped finely
2 garlic cloves, chopped finely
1/4 cup white wine
2 1/2 cups chicken broth
1/3 cup frozen baby green peas
2 tablespoons Goya Sofrito
1 tablespoon fresh parsley, chopped
1/2 tablespoon paprika
6-7 saffron threads (optional)
Olive oil
Salt, to taste

Start by making the saffron broth: steep the saffron threads in about 1/4 cup hot water (optional). Set aside. Place a paella pan (or large frying pan) on the stove and heat over medium-high heat. Add about a tablespoon of oil and then the chicken pieces, Season them with salt, and fry until they are golden brown (seared) and almost cooked through. Move the chicken to the sides of the pan. Add another tablespoon of oil, followed by the onion, garlic, poblano pepper, and chorizo. Fry them for about 5 minutes, then season with about 1/2 tablespoon of paprika (more if you are not adding the saffron) and a pinch of salt.

Frying the meats

Then add in the Sofrito and red bell pepper and mix well.

With red bell pepper and Sofrito added

Add in the white wine, and simmer until the alcohol is cooked out (about 1-2 minutes). Next, add in the rice and saffron broth.

Rice added

Add the chicken stock and stir. Cook on high for about 5 minutes or until it begins to boil. Throw in the peas and stir, then reduce the heat to medium.

Cooking with the chicken stock and peas

Cook for about 10-15 minutes, without stirring. Once the paella is cooked, remove it from the heat. Sprinkle the fresh parsley over the top, cover with a towel for 10 minutes. When you are ready to serve, garnish with a fresh lemon wedge, and enjoy!