Chorizo Paella
We are a mix it up for dinner kind of family. I love to mix it up and find new recipes for us and this chorizo paella fits that bill perfectly.
I know that paellas usually feature seafood. At least the ones I eat do. My husband wanted something different so I took out the seafood and put in some more heat. This dish is a nice alternative. I love the spice of the chorizo sausage.
There are two perfect things about this dish. One, there are only 5 small ingredients in this dish. Gotta love that. Two, it is a one pot meal. I don’t know about you but the fewer dishes I have to do at the end of a meal the better. I am obsessed with finding good, non-pasta one pot meals.
There are plenty of ways to tweak this recipe. I have experimented with adding different kinds of sausage with this dish but nothing gives the complexity of flavor the chorizo does. The parsley is also optional. I have used it and I have forgotten to buy it and made the dish anyway. Either way, it is wonderful. You can also feel free to add chicken and of course, any kind of seafood you would like. The recipe will work either way.
This is also the perfect dish in which to use a cast iron skillet. There are so many benefits beyond the amazing flavor these skillets provide. Check it out here… Benefits of Cooking with a Cast Iron Skillet
I found this dish in Rachel Ray magazine and have tweaked it slightly to be my own. She is the queen of amazing and simple food. I love her recipes more than anything so this was a great find.
Hopefully, your family loves this as much as mine did. I even made it for a dinner party we were having and we ate the entire pan. That proves it’s a winner.
Enjoy!
- 10 oz Chorizo Sausage Cured or not
- 1 can (15.4oz) Diced Tomatoes and Garlic
- 2 packages Spanish Yellow Rice Or one package if you find the right size (16oz)
- 1 jar Roasted Red Peppers (in oil) Reserve the juices
- 1/3 cup Flat Leaf Parsley optional
- Prep: Slice chorizo sausage and roasted red peppers. Reserve the pepper juices. Do Not drain the tomatoes
- In a dutch oven or high-sided Cast Iron Skillet, cook chorizo, medium-high, until nice and brown. About 4 minutes.
- Add tomatoes and their juice. Cook until warmed thorough. About 5 more minutes, stir often.
- Add the two packs of spanish rice and their spices.
- Add four cups of water. Combine.
- Add the reserved red pepper juice.
- Bring to a boil. Cover. Reduce heat and let simmer for about 18 minutes.
- Add diced red peppers and flat leaf parsely. Stir to combine. Let cook for another 2-3 minutes.
- Serve and Enjoy!
Add a fresh salad for the perfect beginning to this hearty meal.
MOMentous Moms
Welcome to MOMentous Motherhood. My name is Kristin and we are a mommy blog like no other. We love to share our crazy stories about becoming moms and building a home and family. From the moment you find out you are pregnant to the time they head off on their own parenting is a group sport. It takes a village and we are here for you!
One Comment
Kendall
This looks great! Sounds like it’d taste good, too! I’ll definitely pin this for you 🙂
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