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Hold on to that left-over paella, folks! Dini shows us how to repurpose paella for a delicious breakfast.

Chicken Chorizo Paella
Servings:

serving time8

Ingredients

  • 2 tablespoons olive oil

  • 6 ounces chorizo (spicy or mild), small dice

  • 1 medium onion, small dice

  • 1 1/2 pounds boneless, skinless chicken breasts, cut into thin strips

  • 1 1/2 cups shredded carrots

  • 2 1/2 teaspoons salt

  • 1/2 teaspoon pepper

  • 1/2 teaspoon garlic powder

  • 2 tablespoons paprika

  • 2 cups jasmine rice

  • 4 cups vegetable stock

  • Zest and juice of 2 lemons

  • 1/2 cup kalamata olives, roughly chopped

  • To serve:

  • 1/4 cup scallions, thinly sliced

  • 1/2 cup parsley, chopped

Instructions

  1. Heat the olive oil in a heavy-bottomed pot, and saute the chorizo and onions until golden brown, 5 minutes. Add the carrots, chicken and spices and saute another few minutes until chicken is partially cooked.

  2. Add in remaining ingredients and mix together. Bring to a boil and immediately lower to a simmer. Cook covered 20 to 30 minutes until the rice is cooked through and all the stock has been absorbed. Serve hot.

  3. 2nd Use for Recipe: Paella With Fried Egg Breakfast Ingredients: Leftover paella 1 egg Method: Heat leftover paella in a frying pan and place on plate. Fry an egg and serve on top for breakfast.

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Transcript

- Hey, I'm Dini Klein and this my brand new series called Super Simple. All of my recipes are 10 ingredients or less for repurposing leftovers for the following day to come up with a brand new dish. We're doing food in a smart, efficient but really fun way. It's all super simple. One pot meals are my jam. This chicken chorizo paella bowl is my favorite way to get all those flavors, proteins, vegetables, starches in one pot. Plus, I'm gonna show you how to repurpose the leftovers for tomorrow's breakfast. Alright, we're gonna get started with a little bit of olive oil. And we have such beautiful flavors and colors going on here. We're building layers of flavor and it all happens in one pot. So, let's hop to it. Oil's getting nice and hot. I'm gonna throw in some diced onion. So you're building these Spanish kinda flavors. Always really good to start with onions. That's sort of how you build a sofrito. I have some chorizo here and you could use any kind of sausage you like. I like it when it has that like smokey flavor. We're just gonna give this a mix around. Let's add in a little bit of salt to just to help caramelize those onions just a bit. I just have some chicken breast that I've just cut into little strips. Throw that in there. To that we're gonna season up this chicken with a nice amount of salt, some freshly ground black pepper, garlic powder and a nice amount of smoked paprika. Another really good ingredient you can add here if you have saffron or you'd like to use saffron. It's a little fancy but if you have it, throw in a few little saffron threads. It also colors it beautifully and gives a really unique nice, delicate flavor. It goes beautifully in Spanish dishes like this. And last but not least we're throwing in some carrots. Just adds nice color. Give it a nice mix around. To this we're gonna add our rice. I just have some long grain white rice here. Let that toast up a little bit. Meanwhile we're gonna add some olives, which also add that nice briney-ness, really good flavor, good color. Alright, while that's toasting up I'm gonna run over to my pantry, grab some vegetable stock and then we'll get working on our lemons and lemon zest. Alright, we have vegetable stock here. I'm gonna add about four cups or so. So that's basically the whole container. If you wanna use chicken stock here, go right ahead and do that. Okay, now we are going to zest two lemons. This gives some really, really nice flavor. I really, really love using fresh citrus to just liven up any dish. Okay and we are just going to juice these two lemons to give it some more really good flavor. Yes. Feel free to substitute any vegetables you have on hand. If you wanna throw some zucchini in, if you wanna throw cauliflower in, if you wanna throw in whatever. I just chose carrots 'cause I like the color and you can buy them already grated at the grocery store so it's just a super easy thing to throw in that requires very little effort. Give this one final little stir. Alright, I lowered it down to a simmer. I'm just gonna cover it, let it do it's thing. It's all about the set it and forget it for me. That's my favorite kind of dinner. Meanwhile, I'm gonna catch up on some Instagram. Alright, back to business. We got our paella all ready to go. I'm gonna make some like fun little toppings and garnishes. Scallions right here. I like to use, for the most part, the green parts because that gives good color and also it's not as strong as the white parts. I just have to cut it on a bias, nothing fancy. Just cutting it, instead of straight up, you're just cutting it on the side. Alright, just have some fresh parsley right here. Mmm. You can use cilantro if you prefer. Cilantro, parsley, they both work beautifully. And what's also really fun about this, if you want to make like a little paella party, you could have all these little toppings and garnishes all ready to go, lined up waiting for your guests and then all you gotta do is just pull out the star of the show which is that paella and serve it up. I also like to serve this with fresh lime and lemon. So you could do that as well and you can have all those things kind of put out on a bar. Everyone could just sort of make their own little paella bowl or plate. So, you have your paella right there. I'm just gonna top it with some of those scallions and a nice little helping of parsley. Bam. There you have it, my chicken chorizo paella with all the yummy toppings. And as promised, we have a second dish. I love serving this for breakfast. So, the next day you just heat that chorizo paella all the way through, fry a beautiful egg on it and check it out. You ready for this? This is the perfect dish to wake up to. You already have this paella cooked through. You're just frying an egg fresh on top. And that's it. You have to variations of the same dish and it's always super simple. Enjoy.

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