Ingredients:
14 ounces chorizo sausage
1 small onions, chopped
1 red bell peppers, chopped
2 garlic cloves, chopped
1/4 teaspoon paprika
2 cups medium grain rice or 2 cups short-grain rice
1 pinch saffron
2 bay leaves
4 cups chicken stock
1 1/4 lbs cooked chicken
1 tomatoes, chopped
salt and pepper
Directions:
Heat oven to 400 degrees.
Heat a large oven-proof casserole or paella pan over high heat.
Remove the casing from the chorizo, break into chunks and add to the pan. Cook until done. (Do not drain the oil).
Add the onion, bell pepper and garlic. Cook, stirring occasionally, until the vegetables are tender, about 3 minutes.
Add the rice, paprika, saffron and bay leaves. Stir to combine and coat the rice.
Add the chicken stock and bring to a boil.
Add the chicken and tomato, stir to combine.
Transfer the pan to the oven.
Cook uncovered until the rice is tender and no liquid remains, about 20 minutes.
Remove from the oven and fluff with a fork.
Servings: 6
Time preparation: 30 min.
Time total: 50 min.