Prep Time: 30 minutes
Cook Method: Stovetop
Expert Advice
Prep Time: 30 minutes
Cook Method: Stovetop
Preheat a 12” cast iron skillet to medium heat. Once hot, add the olive oil, onion, garlic and a pinch of salt and pepper. Cook for 3-4 minutes or until the onion is soft. Add the chorizo and cook until just browned, about 2-3 minutes. Add the tomatoes, juice of one lemon, a large pinch of chopped parsley, and roasted red peppers, cook another 5 minutes. Prepare the chicken thighs by generously seasoning with a good pinch of salt and pepper. Reduce heat to medium low, stir in the rice, chicken broth and give everything a good stir. Add the chicken, paprika, saffron and stir gently to combine. Cover with lid and cook for 15 minutes. In a large bowl, toss seafood with a dash of olive oil, salt and pepper. After 15 minutes, add seafood to skillet. Cover and cook for an additional 15 minutes or until the seafood is cooked through. To serve: squeeze the juice of one lemon over the paella, add olives to taste and sprinkle with parsley
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