Breakfast Paella

Breakfast Paella

This easy breakfast paella includes Spanish chorizo, kidney beans, rice, and eggs for a hearty start to the day.

Preparation Time
10 mins
Cooking Time
35 mins
Total Time
45 mins
Calories
506 Calories

Recipe Instructions

Step 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.
Step 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.
Step 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).
Breakfast Paella

Ingredients

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

Categories

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