European Spanish Main Dishes Paella Recipes Breakfast Paella 4.0 (2) 2 Reviews 3 Photos Spanish chorizo is cured, smoked pork seasoned with paprika. You can find it in the cured meat section of larger supermarkets. It is different from Mexican chorizo, which is seasoned ground raw pork. Submitted by dinehaus Updated on July 11, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Trending Videos Close this video player 3 3 Prep Time: 10 mins Cook Time: 35 mins Total Time: 45 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 tablespoon olive oil ½ cup chopped onion ½ cup chopped red bell pepper ½ cup chopped Spanish chorizo 2 cloves garlic, minced 1 cup medium-grain white rice ½ teaspoon salt ½ teaspoon smoked paprika 1 pinch saffron threads 2 cups low-sodium chicken broth 1 (15 ounce) can red kidney beans, rinsed and drained ½ cup sofrito sauce ¼ cup green olives, pitted and chopped 2 bay leaves 1 cup frozen peas 4 large eggs chopped fresh parsley (Optional) lemon wedges, for serving (Optional) Directions Heat oil in a paella pan or large cast iron skillet over medium heat. Add onion, bell pepper, and chorizo. Cook, stirring frequently, until vegetables soften, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add rice, salt, paprika, and saffron. Cook, stirring frequently, until rice is lightly toasted, about 1 minute. Add broth, beans, sofrito, olives, and bay leaves. Bring to a boil. Reduce heat and simmer, covered, shaking pan occasionally (do not stir) until rice is almost done but still toothsome, 12 to 15 minutes. Remove and discard bay leaves. Gently fold in peas, being careful not to disturb the bottom of the skillet. Make 4 indentations in the rice. Add one egg into each indentation. Simmer, covered, until whites are set and yolks are thickened, 7 to 10 minutes. Sprinkle with parsley and serve with lemon wedges (if using). I Made It Print Nutrition Facts (per serving) 506 Calories 17g Fat 67g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 506 % Daily Value * Total Fat 17g 22% Saturated Fat 5g 24% Cholesterol 198mg 66% Sodium 1029mg 45% Total Carbohydrate 67g 24% Dietary Fiber 10g 36% Protein 22g 44% Potassium 338mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved