Ingredients
4
4 servings
- •1 tablespoon olive oil
- •0.5 cup chopped onion
- •0.5 cup chopped red bell pepper
- •0.5 cup chopped Spanish chorizo
- •2 cloves garlic, minced
- •1 cup medium-grain white rice
- •0.5 teaspoon salt
- •0.5 teaspoon smoked paprika
- •1 pinch saffron threads
- •2 cups low-sodium chicken broth
- •1 (15 ounce) can red kidney beans, rinsed and drained
- •0.5 cup sofrito sauce
- •0.25 cup green olives, pitted and chopped
- •2 bay leaves
- •1 cup frozen peas
- •4 large eggs
- •chopped fresh parsley
- •lemon wedges, for serving
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).
Nutritional Facts
Per 4 servings
- Calories: 506
- Carbohydrate: 67g
- Fat: 17g
- Fiber: 10g
- Protein: 22g
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