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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	875.43 Kcal (3665 kJ)
Calories from fat	432.08 Kcal
		% Daily Value*
Total Fat	48.01g	74%
Cholesterol	162.95mg	54%
Sodium	1058.11mg	44%
Potassium	881.7mg	19%
Total Carbs	63.55g	21%
Sugars	5.96g	24%
Dietary Fiber	7.67g	31%
Protein	42.37g	85%
Vitamin C	49.1mg	82%
Vitamin A	0.5mg	17%
Iron	11.4mg	63%
Calcium	73mg	7%

Amount Per 100 g
Calories	152.33 Kcal (638 kJ)
Calories from fat	75.19 Kcal
		% Daily Value*
Total Fat	8.35g	74%
Cholesterol	28.35mg	54%
Sodium	184.12mg	44%
Potassium	153.42mg	19%
Total Carbs	11.06g	21%
Sugars	1.04g	24%
Dietary Fiber	1.33g	31%
Protein	7.37g	85%
Vitamin C	8.5mg	82%
Vitamin A	0.1mg	17%
Iron	2mg	63%
Calcium	12.7mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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