adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Breakfast Paella
Breakfast Paella
0 Likes
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Hearty breakfast paella with Spanish chorizo, kidney beans, rice, and eggs.
Ingredients:
  • 1 tablespoon olive oil
  • 0.5 cup chopped onion
  • 0.5 cup chopped red bell pepper
  • 0.5 cup chopped Spanish chorizo
  • 2 cloves garlic, minced
  • 1 cup medium-grain white rice
  • 0.5 teaspoon salt
  • 0.5 teaspoon smoked paprika
  • 1 pinch saffron threads
  • 2 cups low-sodium chicken broth
  • 1 (15 ounce) can red kidney beans, rinsed and drained
  • 0.5 cup sofrito sauce
  • 0.25 cup green olives, pitted and chopped
  • 2 bay leaves
  • 1 cup frozen peas
  • 4 large eggs
  • chopped fresh parsley
  • lemon wedges, for serving
Instructions:
  • Start by heating oil in a paella pan or large cast iron skillet over medium heat. Add onion, bell pepper, and chorizo and cook until vegetables soften, stirring occasionally, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add rice, salt, paprika, and saffron. Continue to cook, stirring often, until rice is lightly toasted, about 1 minute.
  • Combine the broth, beans, sofrito, olives, and bay leaves in a pot. Bring to a boil, then reduce heat and let it simmer, covered, shaking the pan occasionally (avoid stirring) until the rice is almost cooked but still slightly firm, for about 12 to 15 minutes. Remove and throw away the bay leaves before serving.
  • Fold in peas delicately, ensuring the skillet's bottom remains undisturbed. Create 4 wells in the rice. Crack one egg into each well. Cover and simmer until egg whites are cooked through and yolks are slightly thickened, about 7 to 10 minutes. Garnish with parsley and serve with lemon wedges on the side, if desired.

Similar Recipes