Paella Valenciana


  1. Sauté chorizo in olive oil for 3 minutes in a paellera or wide pan. Remove and set aside.
  2. Slightly brown the chicken in the same pan. Remove and set aside.
  3. Using the same pan, sauté onions until slightly transparent. Add garlic and continue to sauté for 3-4 minutes. Mix in rice, saffron and paprika. Toss well.
  4. Add diced tomatoes, tomato sauce, chicken stock and mix well. Season with salt and pepper. Add chorizo and chicken back into the pan.
  5. Cover pan with aluminum foil, lower heat, and allow rice and chicken to cook.
  6. After 30 minutes, remove foil and top the vegetables on the rice (except the green peas).
  7. Cover once again with foil and allow vegetables to cook for about 5-7 minutes.
  8. Meats and vegetables are done, add the green peas.
  9. Arrange cooked egg wedges on top and serve with lemon wedges.