My friend Renee recently made a fantastic dish for our book club; the only problem was we couldn’t consistently pronounce it. From “peyote” to “paoli,” its pronunciation is far more complicated than its execution. “Paella” [pah-ey-luh], is a Spanish peasant dish, and I believe upon eating Renee’s version, I likened it to “a love letter to my soul,” or some other drivelish nonsense. Still, I enjoyed it so much, I had to make it myself and for some sweet friends. Good news, folks: it’s easy-peasy, and even foodie outcasts and the gastrically challenged (like me) can eat it. The really amazing part? The recipe is PAULA DEEN’s “Spanish Chicken and Chorizo Paella,” and there’s not a drop of butter anywhere in it. NOT kidding.

Ingredients

  • 1/4 cup olive oil
  • 1 chicken, cut legs, drumsticks and thighs
  • Salt
  • Freshly ground black pepper
  • 2 teaspoons paprika
  • 1 large onion, diced
  • 1 large green bell pepper, diced
  • 1 (14.5-ounce) can diced tomatoes
  • 4 1/2 cups chicken broth
  • 1 pound Spanish style chorizo links, cut into slices on the bias
  • 2 cups short-grain rice (recommended: Valencia or Arborio)
  • Pinch saffron threads
  • 1 cup fresh or frozen green peas
  • Lemon wedges, for service

***I also added a couple cloves of minced garlic ’cause I’m a rebel like that.

Directions

Heat a paella pan or very large, shallow skillet or pot, preferably with 2 handles over high heat.

Cook’s note: A large cast iron skillet would work here.

Pour in the olive oil and let it heat up. Season the chicken all over with salt, pepper and paprika. Sear in the olive oil until browned all over. Transfer to a plate with tongs.

Lower the heat to medium and saute the onions and bell pepper until softened. Stir in the diced tomatoes, chicken broth, and chorizo. Bring the liquid to a boil and then stir in the rice and saffron. Add the browned chicken pieces. The rice should be completely covered with liquid. Cook the paella without stirring for 20 minutes. When the liquid has all been absorbed, pour the peas over the top of the pot, turn off the heat and cover the pot with a kitchen towel. Let stand 5 minutes and then serve with lemon wedges.

Nosh on, peeps!