Ingredients

• 1 tablespoon olive oil
• 0.5 cups chopped onion
• 0.5 cups chopped red bell pepper
• 0.5 cups chopped Spanish chorizo
• 2 cloves garlic , minced
• 1 cup medium-grain white rice
• 0.5 teaspoons salt
• 0.5 teaspoons smoked paprika
• 1 pinch saffron threads
• 2 cups low-sodium chicken broth
• 1 , 15 ounce
• 0.5 cups sofrito sauce
• 0.25 cups green olives , pitted and chopped
• 2 bays leaves
• 1 cup frozen peas
• 4 large eggs
• chopped fresh parsley , Optional
• lemon wedges , Optional

Instructions

1. 1 Heat oil in a paella pan or large cast iron skillet over medium heat. Add onion, bell pepper, and chorizo. Cook, stirring frequently, until vegetables soften, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add rice, salt, paprika, and saffron. Cook, stirring frequently, until rice is lightly toasted, about 1 minute.
2. 2 Add broth, beans, sofrito, olives, and bay leaves. Bring to a boil. Reduce heat and simmer, covered, shaking pan occasionally (do not stir) until rice is almost done but still toothsome, 12 to 15 minutes. Remove and discard bay leaves.
3. 3 Gently fold in peas, being careful not to disturb the bottom of the skillet. Make 4 indentations in the rice. Add one egg into each indentation. Simmer, covered, until whites are set and yolks are thickened, 7 to 10 minutes. Sprinkle with parsley and serve with lemon wedges (if using).

Nutrition per serving