- Combine one cup of water, rice, and 3/4 teaspoon salt in a medium saucepan. Cook for ten minutes or until most of the liquid is absorbed.
- As the rice is cooking, heat one tablespoon of oil in a large nonstick skillet over high heat. Once the oil starts smoking, add the chorizo and cook until it is lightly browned. The browning process should take about two minutes per side. Next, transfer the chorizo to a plate. In the leftover fat from the chorizo, cook the chicken until it is lightly browned. Transfer the chicken to the plate with the chorizo.
- To the now empty skillet, add one tablespoon of oil and the onions. Cook the onions until softened; softening of the onions should take about five minutes. Next, stir in the garlic and saffron. Mix the saffron for about thirty seconds or until it is fragrant. Next add the tomatoes, rice, and the remaining half cup of water. Bring the contents of the pan to a boil and scrape up all of the brown bits at the bottom of the pan. At this point, reduce the heat to medium-low and allow it to cook for about ten minutes. At this point, the rice will be fluffy and the liquid will be totally absorbed.
- Stir in the peas, chorizo, chicken, and artichoke hearts. Don’t forget to put the juices that accumulated on the plate of chorizo and chicken in as well. These juices really add flavor! Stir the contents of the pan for about two minutes, while seasoning with salt and pepper to taste.
- Serve your paella and enjoy!
This paella has less ingredients than a typical paella making it easier to prepare and shop for. Who doesn't love that? The best part is that this paella packs the full punch of flavor of the traditional Spanish dish. Try it out and leave comments with your thoughts about the chicken and artichoke paella!
Until next time, cook, keep dancing, and enjoy!
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