Chickpea and Spanish Chorizo Paella

May 11, 2023May 11, 20230 23
Chickpea and Spanish Chorizo Paella recipe for your lunch/dinner
in Rice

Prep

20 min

Cook

50 min

Ready In

1 hour 10 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

8 ounces spanish chorizo , sliced in half lengthwise and cut crosswise on the bias into 1/2-inch thick slices
3 tablespoons extra-virgin olive oil
1 medium red onions or 1 medium yellow onion , minced
6 garlic cloves , thinly sliced , plus 2 garlic cloves , minced
salt
4 teaspoons paprika ( not smoked , it 's too strong )
1 large pinch saffron , threads crumbled
1 1/2 cups arborio rice ( can substitute Calasparra rice or Bomba rice )
1 tablespoon chopped fresh thyme
4 cups chicken broth
1 1/2 cups cooked chickpeas , drained of any liquid
1 can diced tomatoes , well drained
3/4 cup roasted red pepper , rinsed , patted dry and thinly sliced
1 cup frozen peas , defrosted
4 green onions , white and green parts , trimmed and thinly sliced on the bias
1 lemon , cut into wedges for serving

Nutrision Information

Servings Per Recipe
6
Calories
430
Sugar
7g
Fat
24g
Chickpea and Spanish Chorizo Paella is a hearty and flavorful rice dish that hails from Valencia, Spain. Traditionally made with saffron-infused rice and a variety of meats and seafood, this variation of the paella recipe substitutes chicken broth for the seafood, making it a great option for anyone who loves nutty, flavorful chickpeas and spicy, smoky chorizo. The paella is an impressive dish to serve if you are hosting a special occasion or dinner party, but it is also relatively simple to prepare and can be made in a single pan. Garnish with wedges of lemon for a fresh, zingy finish.

Instructions

1.Heat a large paella pan or other wide, shallow, ovenproof skillet over medium heat until hot.
2.Add the sliced chorizo and cook, stirring occasionally, until well browned and crisp, about 10 minutes.
3.Using a slotted spoon, transfer the chorizo to a paper towel-lined plate and set aside.
4.Add the olive oil, onions, sliced garlic, and a pinch of salt to the pan and cook, stirring occasionally, until the onions and garlic are tender but not browned, about 10 minutes.
5.Stir in the paprika, saffron, rice, and thyme and cook, stirring constantly, until the rice is well coated with the oil and spices and the grains begin to swap, about 5 minutes.

PROS

The paella is hearty and filling, perfect for lunch or dinner.

It is full of vibrant colors and flavors thanks to the mix of spices and ingredients, and it is a great way to get your daily dose of protein and fiber from the chickpeas.

The recipe is easy to prepare and can yield plenty of servings if you need to feed a crowd.

CONS

This paella is relatively high in fat and sodium due to the use of chorizo and chicken broth.

If you are watching your salt or fat intake, you may want to consider using low-sodium broth or reducing the amount of chorizo in the recipe.

HEALTH & BENEFITS

Chickpeas are a great source of plant-based protein and fiber, which can help support digestion and promote feelings of fullness.
The saffron used in the recipe has been shown to have antioxidant properties and may help reduce symptoms of depression and anxiety.
The spices used in the recipe are also known to have anti-inflammatory properties, which can help reduce the risk of chronic diseases.

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