Breakfast Paella
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onion
- ½ cup chopped red bell pepper
- ½ cup chopped Spanish chorizo
- 2 cloves garlic, minced
- 1 cup medium-grain white rice
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- 1 pinch saffron threads
- 2 cups low-sodium chicken broth
- 1 (15 ounce) can red kidney beans, rinsed and drained
- ½ cup sofrito sauce
- ¼ cup green olives, pitted and chopped
- 2 bay leaves
- 1 cup frozen peas
- 4 large eggs
- chopped fresh parsley (Optional)
- lemon wedges, for serving (Optional)
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Heat oil in a paella pan or large cast iron skillet over medium heat. Add onion, bell pepper, and chorizo. Cook, stirring frequently, until vegetables soften, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add rice, salt, paprika, and saffron. Cook, stirring frequently, until rice is lightly toasted, about 1 minute.
- Add broth, beans, sofrito, olives, and bay leaves. Bring to a boil. Reduce heat and simmer, covered, shaking pan occasionally (do not stir) until rice is almost done but still toothsome, 12 to 15 minutes. Remove and discard bay leaves.
- Gently fold in peas, being careful not to disturb the bottom of the skillet. Make 4 indentations in the rice. Add one egg into each indentation. Simmer, covered, until whites are set and yolks are thickened, 7 to 10 minutes. Sprinkle with parsley and serve with lemon wedges (if using).
Source
Original recipe: View Original