5-Ingredient Spanish Chorizo Paella

Ingredients

• id: bomba_rice metric: 400g imperial: 2 cups name: bomba rice (or Arborio rice)

• id: spanish_chorizo metric: 300g imperial: 10.5 oz name: Spanish chorizo, sliced

• id: chicken_stock metric: 1.2L imperial: 5 cups name: hot chicken stock

• id: saffron metric: 1 tsp imperial: 1 tsp name: saffron threads

• id: olive_oil metric: 90ml imperial: 6 tbsp name: Spanish extra virgin olive oil

Instructions

1. Heat the {olive_oil} in a 42cm paella pan or large heavy-bottomed skillet over medium-high heat. Add the {spanish_chorizo} and cook for 3-4 minutes until it releases its oils and becomes golden.

2. Meanwhile, steep the {saffron} threads in 2 tablespoons of hot water for 5 minutes to release their colour and aroma. This creates the signature golden hue of authentic paella.

3. Add the {bomba_rice} to the pan with the chorizo, stirring gently for 2-3 minutes until the grains are coated with the chorizo oil and lightly toasted.

4. Pour in the hot {chicken_stock} and the saffron mixture all at once. Stir once to distribute evenly, then DO NOT stir again - this is crucial for proper paella texture.

5. Bring to a vigorous boil, then reduce heat to low and simmer uncovered for 18-20 minutes until the rice has absorbed most of the liquid and is tender with a slight bite.

6. Increase heat to high for the final 2-3 minutes to create the prized 'socarrat' - the golden, slightly crispy bottom layer. Let rest for 5 minutes before serving.

Tips

Rice Selection: Bomba rice is traditional and absorbs liquid beautifully without becoming mushy. Arborio is an acceptable substitute, but avoid long-grain rice.

The Golden Rule: Never stir paella once you add the stock. This allows the rice to cook properly and prevents it from becoming sticky like risotto.

Saffron Quality: Use real saffron threads, not powder, for authentic flavour and colour. It's expensive but essential for true paella.

Pan Size Matters: A wide, shallow pan allows the rice to cook in a thin layer, creating better texture and the coveted socarrat crust.

Socarrat Success: Listen for gentle crackling sounds in the final minutes - this indicates the bottom is caramelising perfectly. Don't let it burn.

Serving Tradition: Serve directly from the paella pan at the table, Spanish-style, with lemon wedges and perhaps some crusty bread on the side.