How to Make Smoky Spanish Chorizo & Vegetable Paella Express
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Heat olive oil in large deep skillet over medium. Add chorizo and cook 2 minutes until browned.
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Add onion and red bell pepper; sauté 2 more minutes.
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Stir in rice, paprika, saffron if using, and salt. Toast 1 minute, stirring.
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Pour in broth; stir, bring to boil. Lower heat, simmer uncovered 13-14 minutes until rice is tender.
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Scatter peas and artichokes on top, cover and steam 3 minutes more. Finish with parsley and lemon wedges.
Pro Tips for Perfect Smoky Spanish Chorizo & Vegetable Paella Express
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of spanish chorizo, sliced, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Smoky Spanish Chorizo & Vegetable Paella Express?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Smoky Spanish Chorizo & Vegetable Paella Express?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for spanish chorizo, sliced?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.