Easy 107 min

Breakfast Paella

asian european greek korean mediterranean middle eastern region spanish side soup breakfast sour savory umami hard medium

Prep

32 min

Cook

75 min

Total

107 min

Ingredients (18)

1 tablespoon olive oil g

½ cup chopped onion g

½ cup chopped red bell pepper g

½ cup chopped Spanish chorizo g

2 cloves garlic, minced g

1 cup medium-grain white rice g

½ teaspoon salt g

½ teaspoon smoked paprika g

1 pinch saffron threads g

2 cups low-sodium chicken broth g

1 (15 ounce) can red kidney beans, rinsed and drained g

½ cup sofrito sauce g

¼ cup green olives, pitted and chopped g

2 bay leaves g

1 cup frozen peas g

4 large eggs g

chopped fresh parsley (Optional) g

lemon wedges, for serving (Optional) g

Nutrition

kcal

fat

carbs

protein

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).