Breakfast Paella
Description
This easy breakfast paella includes Spanish chorizo, kidney beans, rice, and eggs for a hearty start to the day.
Ingredients
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1 tablespoon olive oil
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1/2 cup chopped onion
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1/2 cup chopped red bell pepper
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1/2 cup chopped Spanish chorizo
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2 cloves garlic, minced
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1 cup medium-grain white rice
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1/2 teaspoon salt
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1/2 teaspoon smoked paprika
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1 pinch saffron threads
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2 cups low-sodium chicken broth
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1 (15 ounce) can red kidney beans, rinsed and drained
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1/2 cup sofrito sauce
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1/4 cup green olives, pitted and chopped
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2 bay leaves
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1 cup frozen peas
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4 large eggs
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chopped fresh parsley
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lemon wedges, for serving
Directions
1
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.
2
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.
3
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).