Chicken, Chorizo and Egg Paella

Directions

1. Preheat your oven to 400 degrees.
2. In a large pan, heat the olive oil over medium heat. Add the chorizo sausage and cook it until it is brown. Remove the sausage and set it aside. Add the chicken thighs and season them with salt and black pepper. Cook the chicken until both sides are browned. When it’s done, remove it from the frying pan and set it aside.
3. Add the onion and garlic to the pan. Saute them until the onions are soft and clear and the garlic is browned. Add the parsley and cook the mixture for another 2 minutes.
4. Add the tomatoes and cook them until the mixture has a nice looking color and most of the liquid from the tomatoes has cooked off. Add the tomato paste, rosemary, bay leaves, saffron, sage, and crushed red pepper. Stir the mixture until the spices are well-combined and cook another few minutes.
5. Sprinkle the rice over the top of the mixture. Saute the mixture until the rice is coated evenly with the vegetables and spices. Add the chicken stock and let it simmer for 10 minutes. Make sure the rice cooks evenly by stirring the mixture occasionally.
6. Add the chorizo, chicken and roasted red peppers. Let it simmer for a few minutes.
7. Crack the eggs in the middle of the pan. Sprinkle the eggs with salt and black pepper and drizzle with olive oil. Place the pan in the oven and bake for about eight minutes, or until the eggs are set.
8. Take the pan out of the oven and let it sit for five minutes.
9. Divide the paella among bowls and serve.

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