Red Potato and Chorizo Paella
Recipe By Black Gold Farms
Paella is a classic Spanish rice dish originating from the region of Valencia. This version pairs smoky chorizo sausage with red potatoes for a tasty and satisfying dinner.
1 lb Black Gold Farms Red Potatoes, thinly sliced
3 tbsp olive oil, divided
12 oz chorizo sausage, sliced
1 small red onion, finely chopped
1 red pepper, finely chopped
2 cloves garlic, minced
1 tsp ground turmeric
1 tsp smoked paprika
1 1/4 cups short-grain rice
1/2 tsp salt
1/4 tsp pepper
3/4 cup dry white wine
4 cups lower-sodium chicken broth, divided
1 1/2 cups canned diced tomatoes
2 bay leaves
1 cup frozen peas, thawed
1/4 cup fresh cilantro leaves
Lemon wedges, for serving (optional)
Preparation
Heat half of the oil in high-sided skillet or large saucepan set over medium heat; cook sausage for about 5 minutes or until golden and crispy. Transfer to plate.
In same pan, heat remaining oil; cook onion, red pepper, garlic, turmeric and smoked paprika for about 3 minutes or until slightly softened. Stir in rice, salt and pepper; cook for about 3 minutes or until well coated. Stir in wine; cook for about 5 minutes or until almost liquid remains in pan.
Add 2 1/2 cups broth, tomatoes and bay leaves; bring to boil. Stir in potatoes; bring to simmer. Simmer for 30 to 35 minutes or until rice and potatoes are tender, adding additional broth as liquid is absorbed. Stir in peas in the last 5 minutes of cooking. Cover and let stand for 10 minutes. Remove bay leaves. Top with chorizo and cilantro. Serve with lemon (if using).
TIPS:
- Use a short-grain rice, such as paella rice, bomba or Valencia. Alternatively, use Arborio rice.
- If desired, substitute chicken broth for wine; add a squirt of lemon juice before serving.
- Substitute parsley for cilantro if desired.
- Substitute a pinch of saffron threads for turmeric if desired.
Ingredients
1 lb Black Gold Farms Red Potatoes, thinly sliced
3 tbsp olive oil, divided
12 oz chorizo sausage, sliced
1 small red onion, finely chopped
1 red pepper, finely chopped
2 cloves garlic, minced
1 tsp ground turmeric
1 tsp smoked paprika
1 1/4 cups short-grain rice
1/2 tsp salt
1/4 tsp pepper
3/4 cup dry white wine
4 cups lower-sodium chicken broth, divided
1 1/2 cups canned diced tomatoes
2 bay leaves
1 cup frozen peas, thawed
1/4 cup fresh cilantro leaves
Lemon wedges, for serving (optional)
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