Hearty Breakfast Paella with Chorizo, Bacon and Eggs
My hearty Breakfast Paella with Chorizo, Bacon and Eggs is a twist to a classic Spanish Paella using meixcan chorizo, bacon and eggs. Perfect for a large group and brunch!
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Equipment
- medium sauce pan
- large wooden spoon
Ingredients
- 2-3 tablespoons extra virgin olive oil divided
- 1 medium red bell pepper sliced
- 1/2 medium sweet onion sliced
- 1 pound chorizo
- 3-4 garlic cloves minced
- 1 1/2 cups arborio rice
- 24 ounces chicken broth
- pinch saffron threads
- 1/2 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon ground thyme
- 1/4 teaspoon dried rosemary
- 5 large eggs over easy or cooked to your liking
- 5 slices bacon cooked and crumbled
- 1/4 cup Italian parsley minced
- kosher salt as needed
- black pepper as needed
Instructions
- Preheat your oven to 350 degrees F. In a medium sauce pan over medium-low heat, add the chicken broth and saffron threads. Let the chicken broth heat up but not boil.
- Over medium heat, add about a tablespoon of olive oil into a large paella pan. Add the 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.
- Add another teaspoon or so of olive oil to the pan. Add the ground chorizo. Break up the meat with a large woode spoon. Cook the chorizo until brown about 10 minutes. Transfer the chorizo to a plate and set aside.
- 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.
- 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 doesn't burn in the pan.
- Then add the remaining chicken broth and let it continue to cook for another 5 minutes. Let the rice cook and gently stir. Place the paella in the oven to finish off cooking- for 10 minutes.
- 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.
- Top with eggs over easy, bacon crumbles and parsley.
Video
Notes
Notes:
Helpful tips:
- Paella has a lot of prep work and is something you definitely want to plan ahead. Cut up the peppers and onions the night before. Cook up the chorizo ahead of time as well.
- When making the breakfast paella, add the broth in batches and mix it up so the seasonings don't burn in the bottom of the skillet. The paella rice needs additional cooking time and to be finished off in the oven. When you pull the rice out of the oven, let it sit for about 10-15 minutes.
- 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.
What kind of rice is best for paella?
A short-grain rice that soaks up liquid without turning to mush is what you want, and that's why I use arborio rice here. I have also used Calasparra and Bomba. Skip long-grain rice or jasmine, it won't give you the texture paella is known for.
Can I make this paella without a paella pan?
Yes. A large oven-safe skillet will work here. The main thing is that the pan is shallow, wide and oven safe, since the paella finishes in a 350 degree F oven for the last 10 minutes.
Can I make this Paella vegetarian?
You can. Use vegetable broth in place of the chicken broth, leave out the chorizo and bacon, and swap in your favorite vegetables. Green beans, mushrooms, tomatoes and peas all work well here. The eggs can be the protein or throw in tofu crumbles.
How do I store and reheat leftover paella?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave in a large bowl for 1-2 minutes. Eggs are best added fresh, so if you know you'll have leftovers, cook the eggs to order rather than topping the whole pan at once.
Nutrition
Calories: 445kcalCarbohydrates: 33gProtein: 18gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 162mgSodium: 518mgPotassium: 164mgFiber: 1gSugar: 2gVitamin A: 595IUVitamin C: 6mgCalcium: 36mgIron: 4mg
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