Ingredients

• 2 teaspoons salt
• 1 teaspoon Spanish smoked paprika
• 1 teaspoon red pepper , Optional
• 1 teaspoon ground turmeric , Optional
• 0.5 teaspoons saffron
• 2 tablespoons extra-virgin olive oil , or to taste
• 4 bonelesss chicken thighs , cut into small pieces
• 0.5 pounds Spanish chorizo , cut into 1/4-inch slices
• 1 large onion , chopped
• 1 red bell pepper , chopped
• 0.25 cups chopped parsley , Optional
• 6 cloves garlic , chopped
• 2 cups short-grain brown rice
• 1 tomato , chopped
• 1 , 6 ounce
• 1 , 32 ounce
• 2 cups frozen peas and carrots , thawed
• 2 tablespoons sliced black olives
• 1 tablespoon capers
• 1 teaspoon apple cider vinegar , Optional

Instructions

1. 1 Combine salt, paprika, red pepper, turmeric, and saffron in a small bowl. Set aside.
2. 2 Heat olive oil in a paella pan or large pot over medium heat. Add chicken and chorizo and cook until browned, 5 to 10 minutes. Transfer meat to a platter. Add onion, bell pepper, parsley, and garlic to the pot; cook, stirring occasionally, for 5 minutes. Add rice, tomato, and roasted red peppers; cook until rice begins to brown, about 5 minutes. Add spice mixture and broth, then return chicken and chorizo to the pot, burying them in the paella.
3. 3 Increase the heat to high and bring to a boil, stirring every 10 minutes. Reduce the heat to medium and cook, uncovered, for 50 to 55 minutes. Stir in thawed peas and carrots, olives, capers, and apple cider vinegar; cook until everything is heated through, 3 to 5 more minutes.

Nutrition per serving