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Egg & chorizo paella

This is like a shakshuka-inspired paella with baked eggs. Grind your saffron to release the earthy aroma that gives paella its iconic depth of flavour.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Cooking Method:
Cuisine: ,
Courses:
Difficulty: Intermediate
Servings: 6
Best Season: Suitable throughout the year
Dietary: Dairy-free, Gluten-free
Description

This is like a shakshuka-inspired paella with baked eggs. Grind your saffron to release the earthy aroma that gives paella its iconic depth of flavour.

Ingredients
  • 2 tbsp olive oil
  • 200 g chorizo (diced or sliced)
  • 2 red onions (finely chopped)
  • 4 cloves garlic (finely sliced)
  • 2 tsp sweet paprika
  • 2 tsp smoked paprika
  • 1 tsp turmeric
  • 1 pinch saffron (ground)
  • 1 cup arborio rice
  • 6 cups chicken stock
  • 1 cup peas
  • 4 eggs
  • Shredded parsley and lemon (to serve)
Instructions
  1. 1
    Place a large heavy-based pan, or paella pan over medium heat.
  2. 2
    Add olive oil and chorizo and fry until the chorizo begins to crisp and the oil turns red. Add the chopped onions and saute until softened, about 5 minutes.
  3. 3
    Add the garlic, paprikas, turmeric, ground saffron and arborio rice and stir to coat everything evenly.
  4. 4
    Pour in around ¾ of the stock and bring to a boil. Then, turn the heat down to low and allow the rice to gently simmer and absorb all the stock. This should take around 20 minutes. Taste a grain of rice regularly to check the doneness and if it looks too dry, add more stock, or water once you have used all the stock.
  5. 5
    Once the rice is almost done but still a little firm, stir through the peas and create four shallow wells. Crack one egg into each well and continue to cook for 5 or so minutes until the rice and eggs are cooked through. You can cover the pan for a few minutes to help cook the whites ontop.
  6. 6
    Allow to stand for a few minutes before serving. Garnish with parsley and a good squeeze of lemon.
Keywords: paella, egg, chorizo, dinner, hearty, easy recipes, baked eggs, peas, rice, budget friendly
Read it online: https://www.cammienoodle.com/recipe/egg-and-chorizo-paella/
Camellia Ling Aebischer
An experienced writer, editor, producer, and content creator. A passionate Chinese-Swiss-Australian. Obsessed with little projects, going on rants, and international grocers.