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Short-cut Paella


Leftover yellow rice (refrigerated)
1 lb chicken thighs, cut into 1-in pieces
1 tbsp olive oil
2 tbsp paella mix
Kosher salt
2 chicken chorizo or andouille sausage, diced into 1 in pieces
2 Bell peppers – any color, cut into 1-in pieces
1 yellow Onion, cut into 1-in pieces
3 garlic cloves, diced
(I also add any other veg I have around)
1/2 cup chicken stock
Mussels or shrimp, optional

1. Place chicken thighs, paella mix, salt and olive oil in plastic ziplock bag. Let sit for 30 min

2. Heat a large lidded pan over medium heat. Drizzle with 1 tsp olive oil. Add marinated chicken thighs. Cook for 5-7 min until almost cooked through.

3. Add chorizo, cook for another 2 min. Then add peppers, garlic and onion. Mix and sauté for 2-3 min until softened.

4. Add rice, seafood and stock. Stir to combine. Cover and cook for 5-7 min until heated through and seafood is cooked. Uncover and continue cooking until all liquid has evaporated

5. Season with salt as necessary and serve.