Chicken and Chorizo Paella

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(Chicken Serves: 4 Prep Time: 90 minutes)
Found in Americas Test Kitchen Cooking for Two, page 55

Shopping List

  • 4-6 oz Mexican chorizo (Whole Foods butcher)
  • 8-12 oz boneless chicken breast
  • 1 onion
  • 2 plum tomatoes
  • 6 green olives
  • veggies

Staples Used

  • Valencia or Arborio rice
  • garlic
  • saffron

Notes

A good start, but this recipe needs a lot of work.
Most important: the flavor was very weak. Build a stronger sofrito, by slow-cooking the onion for 20-30 minutes and using tomato instead of canned. CRUCIAL: try adding smoked paprika, to give it more flavor to start. Look at the Catalan beef stew for ideas. Also, quadruple the garlic, or more. And it actually needs a little salt. Might try some chipotle in adobo with the tomatoes, to give it heat.
The rice worked well, but boiled over in the microwave, so cook on a large plate.
Add more veggies in the dish, and serve more on the side. Broccoli stalk, tossed in with the tomato juice, worked well, as did green or red peppers instead of the peas.
Uses: Microwave, Stove

Variations