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A comforting hearty breakfast is great for the soul every now and then. My Easy Breakfast ChorizoPaella with Bacon and Eggs is the best way to enjoy traditional paella plus classic eggs and bacon. This aromatic breakfast paella is perfect for any brunch menu! Home cooks don’t fear- Paella is easier than you think! All you need is a large Paella pan or a large cast iron skillet.
– The flavors are amazing yet simple. – This breakfast paella can be enjoyed anytime of the day as a main course or as a sharable side dish for a large group. – Versatility: Paella can cater to different tastes and dietary choices. If you want to make it vegetarian, you can. Or add in different meats or seafood.
1. Preheat your oven to 350 degrees F. In a medium sauce pan over medium-low heat, add the chicken stock and saffron threads. Let the chicken broth heat up but not boil. 2. Over medium heat, add about a tablespoon of olive oil into a large paella pan. Add the red peppers and onions. Turn down the heat just a bit and saute for 10 minutes or until the vegetables start to sweat. Season with a touch of salt and pepper. Transfer the peppers and onions to a plate and set aside.
3.Add another teaspoon or so of olive oil to the pan. Add the ground chorizo. Break up the meat with a large wooden spoon. Cook the chorizo until brown about 10 minutes. Transfer the chorizo to a plate and set aside. 4. Add another teaspoon of olive oil (if needed) to the pan and add back the peppers and onions. Also add the garlic and spices. Saute for about 5 minutes. Add the chorizo back to the pan along with the arborio rice. Stir gently for a couple of minutes.
5. Pour 3 cups of the hot broth into the pan. Turn the heat down to low and let it simmer for 12 minutes. Gently stir so the bottom of the pan doesn’t burn. 6. Then add the remaining chicken broth and let it continue to cook for another 5-7 minutes. Let the rice cook and gently stir. Place the paella in the oven to finish off cooking- for 10 minutes.
7. Remove the pan from the oven when it’s done. Let the cooked paella sit for 15 minutes, so that the rice can continue to cook. 8. Top with eggs of your choice, bacon crumbles and parsley. 9. Store any leftovers in an airtight container in the fridge for up 3 days.
Tips: When choosing a paella pan: A 15 inch pan will serve 8 people and works on the stove top. There are other sizes available. If you are using a carbon steel pan, it is very important that you don’t air dry it. After you wash it, be sure to dry it right away and then “season” it by rubbing it with vegetable oil. When you are ready to use it again, simply remove the oil by washing it with hot soapy water. Fully dry it before use. If you don’t have a Paella pan, you can use a large skillet that is oven proof or cast iron skillet. The main thing is to have the pan be shallow, wide and oven safe.
I'm all about life, brunch and balance. On my blog, I share my health journey along with delicious and flavorful recipes using fresh flavors inspired by the Mediterranean. Check out my site and subscribe to see what's cooking next!