chicken stock 4 cups (32 fl. Oz.)
saffron 1 pinch
olive oil ½ cup
chorizo links (8 ounces) 3
red onion ½
garlic cloves 4
medium grain rice 2½ cups
paprika 3 teaspoons
salt 4 teaspoons
cans of diced tomatoes 2 (14.5 ounces)
Red bell pepper 1
frozen green peas I cup
Pre-heat oven to 400 F. In a small saucepan heat chicken stock with saffron and keep warm.
Inside your IMUSA PAELLA PAN add olive oil and bring to medium-high heat.
Add chorizo, onions, and garlic and sauté for about 3-4 minutes.
Mix in rice, paprika, and salt and stir until well combined.
Add tomatoes and mix evenly.
Place bell pepper strips in a circle around the paella
Add about 2 cups of the warm chicken stock and allow to simmer on medium heat for 5 minutes without stirring.
Add another cup of stock and simmer for another 5 minutes. Add final cup of stock and put pan in the oven and roast for 10-15 minutes, until all of the liquid is evaporated. If the rice looks too dry add a small amount of stock or water and cook a bit longer. When the rice is ready, remove from the oven, sprinkle green peas and let sit for 5 minutes before serving.
NOTE: You can make a seafood paella version of this recipe by replacing chicken stock with fish stock and adding raw shrimp, scallops, and clams onto the rice before adding stock. SERVES 10 TO 12.