Paella with Chorizo and Sugar Snap Peas
Active Time: 20 minutes | Total Time: 35 minutes | Serves 4 | Gluten Free
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 2 medium zucchini, cut into ½-inch pieces
- 8-inch piece dry cured Spanish chorizo, thinly sliced
- 1¼ cups bomba rice
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- 1 cup sliced sugar snap peas
- ¼ cup chopped flat leaf parsley
In a large skillet or paella pan, heat the oil over medium heat. Add the onion and cook, stirring often, until very soft, 7 to 8 minutes. Stir in the garlic and then the zucchini. Cook, stirring often, until the zucchini is tender, about 5 minutes. Add the chorizo and cook, stirring, for 2 minutes.
Add the rice and cook, stirring, for 1 minute. Add 3 cups of water, the salt and red pepper and give a quick stir. Let the rice simmer over medium heat, undisturbed, for 15 minutes. At this point, this rice should be just tender. Keep a close eye on it while it continues to cook – you want the liquid to cook away completely. Once it does, the rice will start to snap and pop. Let it do this for a few minutes so it forms a delicious, golden brown crust on the bottom called the “soccarat” (the key to any successful paella).
Top with the snap peas and parsley before serving.
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