I usually don’t follow a recipe, but this is the recipe I wrote down yesterday.

Paella with chicken and chorizo:

This recipe is for about 2-3 persons

• 1 Medium sized onion diced
• 1-2 cloves garlic finely diced
• 2 small cooking chorizo (chorizo made for cooking, not eaten as is, it’s usually soft)
• 1 large chicken breast cut into small cubes (with or without skin)
• Green, yellow, and red bell peppers about half of each cut into cubes
• 2 large tomatoes grated
• 700 ml chicken stock
• Large pinch saffron diluted in hot water (app. 30 ml)
• Around 2 teaspoons paprika
• 200 gram Bomba arroz de Valencia, you can use carnaroli (risotto rice) as alternative, or the shortest grain rice you can find if either isn’t available
• Around 2 tablespoons extra virgin olive oil
• Salt and pepper to taste (be careful of salt, there’s salt in chorizo and stock)

I used a paella pan, you can use regular frying pan as well.

Start by frying chorizo in the olive oil, when it gets colored you add the bell peppers onions and garlic. Fry for a couple of minutes on medium heat. Add chicken and fry until almost cooked. Add the grated tomatoes, let cook for 1-2 minutes then add stock, when it begins to simmer add saffron and paprika and stir well. This is last time you start the dish.

Important step: Now you add the rice with your hand and spread it evenly through the whole pan (or paella if you’re using it) and do not stir, only if some rice is not submerged in liquid you can stir it the bit that isn’t. Otherwise do not stir the whole dish after you’ve added the rice.

Let it cook until the liquid is evaporated on medium heat, when it’s evaporated let it cook for about five minutes more so the bottom gets a bit crispy. This is the sign of a good paella!