Chicken & Chorizo Paella with Green Beans & Rosemary
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Recipe Notes
Inspired by the classic flavors of Spain, this version features juicy chicken thighs, savory chorizo, and fresh rosemary for an easy-to-love, one-pan feast. It is the perfect centerpiece for a cozy dinner or backyard gathering. Since our 17-inch Smithey paella pan is generously sized, simply straddle it across two indoor burners for even heat, or take it outside to your grill for an authentic touch.
The secret to a perfect paella is the 'socarrat'—that delicious, crispy layer of rice at the bottom. To get it, just turn up the heat for the last few minutes of cooking. Use your nose as a guide; you are looking for a toasted aroma, not a burnt one. Even without the crust, your paella will be wonderful, so relax and enjoy the process.
Ingredients
• 2 tablespoons olive oil
• 12 ounces dried chorizo, thinly sliced into rounds or half-moons
• 4 1/2 lbs (about 12 pieces) bone-in, skin-on chicken thighs
• 2 cups diced yellow onion
• 2 red bell peppers, sliced into thin strips
• 1 fresno, serrano, or jalapeño pepper, finely chopped (optional)
• 2 cloves garlic, thinly sliced
• 1 (14-ounce) can crushed tomatoes
• 1/2 teaspoon saffron
• 10 cups chicken broth
• 3 cups short-grain paella rice (also called Bomba rice)
• 2 cups green beans, cut into 1-inch pieces
• 2 sprigs rosemary, plus more finely chopped to serve
• Coarse kosher salt and freshly ground black pepper, to taste
• Lemon wedges, to serve
Instructions
• Season chicken thighs generously with salt and pepper on both sides. Place skin-side down in the Paella Pan and sear until skin is crispy, about 7–8 minutes. Flip and sear quickly on the other side for 2 minutes longer, then remove to a platter or baking sheet and reserve.
• Carefully pour off all but 2 tablespoons of the fat that has accumulated in the pan. Still over medium heat, add onion and peppers and season with salt. Cook until onions are tender and peppers begin to soften, about 10 minutes. Add garlic, cook for 1 minute until fragrant, then add tomatoes, saffron, and reserved chorizo. Simmer for 2–3 minutes until everything is well combined. Arrange the chicken pieces skin-side up in the pan. Add chicken broth and bring to a simmer; taste and season with salt. When the broth is at a simmer and seasoned to your liking, stir in the rice, gently pushing it around the chicken to fill the pan. Finally, scatter the green beans and the rosemary sprigs across the top.
• Cook paella on a steady simmer, without stirring, until the rice and chicken are cooked through, about 40–45 minutes, rotating the Paella Pan on the burners every 5–10 minutes to ensure even cooking. (Sneak a little spoonful of rice to check for doneness. It should not be mushy or crunchy.)
• Once the rice is cooked and has absorbed almost all of the liquid, increase heat to medium-high and cook 5–8 minutes longer, rotating the pan frequently, until all liquid has evaporated and the crispy layer of socarrat forms at the bottom of the rice. Remove from heat and serve with lemon wedges and additional chopped rosemary to taste.