How to Make Smoky Spanish Chorizo & Vegetable Paella Express
-
Heat olive oil in large deep skillet over medium. Add chorizo and cook 2 minutes until browned.
-
Add onion and red bell pepper; sauté 2 more minutes.
-
Stir in rice, paprika, saffron if using, and salt. Toast 1 minute, stirring.
-
Pour in broth; stir, bring to boil. Lower heat, simmer uncovered 13-14 minutes until rice is tender.
-
Scatter peas and artichokes on top, cover and steam 3 minutes more. Finish with parsley and lemon wedges.
Advertisement
Pro Tips for Perfect Smoky Spanish Chorizo & Vegetable Paella Express
- Prep Ahead: You can prepare ingredients the night before and cook fresh.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Substitutions: Feel free to swap vegetables or proteins based on preference.
- Cooking Time: Adjust cooking time based on your equipment and preferences.
Frequently Asked Questions
Can I make this ahead?
Yes, prepare components in advance and assemble or reheat before serving.
Can I swap ingredients?
Absolutely—adjust proteins, vegetables, or spices to fit your preferences.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days; reheat gently.
You may also like