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Paella With Chicken And Sausage

Ingredients

• 3 tablespoons olive oil
• 2 bone-in, skin-on chicken thighs, trimmed of excess fat
• Salt and freshly ground black pepper
• 1 medium onion, chopped
• 2 tablespoons minced garlic
• 1/2 pound Spanish chorizo or other smoked sausage, chopped
• 2 cups any short- or medium-grain white rice, rinsed
• 2 teaspoons smoked paprika
• 1/2 cup dry white wine
• 3 to 3 1/2 cups chicken, beef, or vegetable stock or water
• 1 cup chopped red bell pepper
• 1/2 cup chopped fresh parsley leaves for garnish

Directions

1. Heat the oven to 450 F.
2. Put the oil in a large ovenproof skillet over medium-high heat.
3. When the oil is hot, add the chicken, skin side down, and sprinkle with salt and pepper.
4. Cook until the pieces are deeply browned and release easily from the pan, 5 to 10 minutes.
5. Turn, sprinkle with salt and pepper, and cook on the other side, rotating the pieces as necessary until browned, another 5 minutes.
6. Remove the chicken from the skillet.
7. Lower the heat to medium and add the onion, garlic, and chorizo to the pan.
8. Sprinkle with salt and pepper and cook, stirring occasionally, until the vegetables soften and the sausage begins to crisp, 3 to 5 minutes.
9. Add the rice and cook, stirring, until it is glossy and starts to smell toasty.
10. Add the paprika and stir less than a minute.
11. Stir in the wine and scrape up any browned bits from the bottom of the pan.
12. Pour 3 cups stock over the rice and tuck in the chicken pieces.
13. Transfer the skillet to the oven and bake, undisturbed, for 15 minutes.
14. Check to see if the rice is dry and just tender.
15. If not, bake for another 5 to 10 minutes, until it is.
16. When the rice is ready, taste and stir in the bell pepper and more salt and pepper; return the skillet to the oven.
17. Turn off the heat and let the paella sit for at least 5 and up to 15 minutes.
18. Garnish with the parsley and serve.

Attribution