Receiving Instructions
- Store unopened at room temperature for up to 18 months.
Preparation Instructions
- 2 boneless, skinless chicken breast halves, about 1 lb. (500g) total, diced
- Kosher salt and freshly ground pepper
- 2 Tbs. vegetable oil
- 1/4 lb. (125g) Spanish chorizo, diced (optional)
- 1/2 package (about 1 2/3 cups/340g) paella starter
- 1 zucchini, diced
- 1 red bell pepper, seeded and diced
- 1/2 lemon (optional)
- Fresh flat-leaf parsley for garnish (optional)
Preheat oven to 325°F (165°C).
Season chicken with salt and pepper. Set aside.
In ovenproof sauté pan over medium-high heat, warm vegetable oil. Add chorizo and sauté, stirring occasionally, until lightly browned, about 3 minutes. Using slotted spoon, transfer chorizo to bowl. Add chicken to pan and sauté, stirring occasionally, until browned all over, about 5 minutes. Transfer to bowl with chorizo.
Add paella starter to pan and cook, stirring, until rice is translucent, about 1 minute. Add chicken and chorizo, zucchini and bell pepper to pan and stir to combine. At this point, stop stirring so golden layer of crispy rice, known as the socarrat, starts to form at bottom of pan.
Add 3 cups (750 ml) water to pan, then cover pan with lid or aluminum foil. Carefully transfer to oven and bake for 30 minutes.
Remove pan from oven and carefully remove lid or foil. Place on stovetop over medium heat and cook, without stirring but rotating pan every few minutes, until golden crust forms on bottom of pan, about 8 minutes.
Squeeze lemon half over paella and garnish with parsley, if desired. Serve immediately.
Serves 4.
