Ingredients

• 1 lb (or package) of fresh Mexican or Puertorriqueño chorizo (casing removed)

• 1.5 cups Arborio or Bomba rice (short-grain is key for texture)

• 1 medium white onion, diced

• 1 red bell pepper, sliced into strips

• 3 cloves garlic, minced

• 3.5 cups chicken broth (warm)

• 1 tsp smoked paprika (pimentón)

• Pinch of saffron threads (optional)

• 1 cup frozen peas

• Fresh cilantro (for garnish)

• 2-3 Limes, cut into wedges

Directions

1. Brown the Chorizo

Heat a drizzle of oil in a large skillet or 12-inch pan over medium-high heat. Add the fresh chorizo and break it up with a spoon. Cook until browned and slightly crispy. Use a slotted spoon to remove the chorizo and set it aside, leaving the fat in the pan.

2. Sauté the Aromatics

In that same pan, add the onion and red bell pepper. Sauté for 4–5 minutes until softened. Stir in the garlic and smoked paprika, cooking for just 30 seconds until fragrant.

3. Toast the Rice

Add the rice to the pan. Stir it constantly for 2 minutes. You want the rice to be coated in the chorizo oil and slightly translucent at the edges. This "toasting" helps the rice absorb flavor without getting mushy.

4. The Simmer (No Stirring!)

Pour in the warm chicken broth and saffron (if using). Stir once to distribute everything. Add the cooked chorizo back into the pan.

• Lower the heat to medium-low. 

• Do not stir from this point on! This allows the socarrat (the delicious crispy bottom layer) to form. 

• Cook uncovered for 15–18 minutes, or until the liquid is mostly absorbed and the rice is tender.

5. Finishing Touches

Scatter the peas over the top during the last 2 minutes of cooking. Once the liquid is gone, turn the heat up to medium-high for 60 seconds and listen for a slight crackling sound (that's the bottom crisping up). Garnish with fresh cilantro and lemon slices and serve warm!