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Breakfast Paella

Breakfast Paella

Cost $18.5, save $12

Source: Recommended by CookPal

  • 35 Min
  • 4 Servings
  • $18.5

INGREDIENTS

  • Base Ingredients

    • 1 tablespoon olive oil
    • 🧅 ½ cup chopped onion
    • ½ cup chopped red bell pepper
    • ½ cup chopped Spanish chorizo
    • 🧄 2 cloves garlic, minced
    • 🍚 1 cup medium-grain white rice
    • 🧂 ½ teaspoon salt
    • ½ teaspoon smoked paprika
    • 1 pinch saffron threads
    • 2 cups low-sodium chicken broth
    • 1 (15 ounce) can red kidney beans, rinsed and drained
    • ½ cup sofrito sauce
    • ¼ cup green olives, pitted and chopped
    • 2 bay leaves
    • 1 cup frozen peas
    • 🥚 4 large eggs
    • Chopped fresh parsley (Optional)
    • 🍋 Lemon wedges, for serving (Optional)

STEPS

1

Heat oil in a paella pan or large cast iron skillet over medium heat. Add onion, bell pepper, and chorizo. Cook, stirring frequently, until vegetables soften, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add rice, salt, paprika, and saffron. Cook, stirring frequently, until rice is lightly toasted, about 1 minute.

2

Add broth, beans, sofrito, olives, and bay leaves. Bring to a boil. Reduce heat and simmer, covered, shaking pan occasionally (do not stir) until rice is almost done but still toothsome, 12 to 15 minutes. Remove and discard bay leaves.

3

Gently fold in peas, being careful not to disturb the bottom of the skillet. Make 4 indentations in the rice. Add one egg into each indentation. Simmer, covered, until whites are set and yolks are thickened, 7 to 10 minutes. Sprinkle with parsley and serve with lemon wedges (if using).

NUTRIENTS

Per 1 serving

🔥

506

Calories

  • 22
    Protein
  • 67
    Carbs
  • 17
    Fats

💡 Use medium-grain rice for a more authentic texture.Shake the pan rather than stirring to preserve the unique paella crust.Customize with additional vegetables like zucchini or mushrooms if desired.