Breakfast Paella

Enjoy this delicious breakfast!

Ingredients For This Recipe

3 spanish chorizo links, sliced
1 red bell pepper, small dice
2 garlic cloves, minced
¼ white onion, minced
1 ,14.5 oz can petite diced tomatoes
4 cups chicken stock, or water
½ tbsp spanish paprika
1 pinch saffron threads
2 ½ cups short grain rice, bomba or calasparra rice preferred
1 cup frozen peas
4 large eggs

Preparation

Preheat the skillet over medium-high heat and cook the chorizo with the lid ajar.
Remove it and add the peppers, garlic, onion and tomatoes, increase the heat to medium-high and sauté until the liquid evaporates.
Pour the stock, paprika, saffron and mix well until it boils.
Stir in the rice and peas and add the chorizo on top.
Put the lid on with the Redi-Temp™ valve open and cook over medium-high heat until it whistles.
Lower the heat to low, close the valve and cook for 12 minutes.
Uncover and make evenly spaced wells and place the eggs.
Cover and cook until desired doneness.
Plate
Serve, garnish and enjoy.

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