This easy chicken and chorizo paella makes a great party-sized meal. Packed with Spanish-inspired flavors, this one-pan meal is ready to serve in under an hour.\n \nDifficulty 3\/5 Prep Time 10 MIN Cook Time 40 MIN Serves 6-8\n \nFEATURED PRODUCTS\n\nLodge 15” Cast Iron Skillet\n\n \nINGREDIENTS\n\n8 boneless, skinless chicken thighs\n1 pound chorizo, sliced\n4 cups chicken stock\n1\/2 teaspoon saffron, ground\n2 teaspoons olive oil\n1 white onion, diced\n4 cloves garlic, minced\n2 1\/2 cups Arborio rice\n1 cup frozen peas\n2 teaspoons paprika\n1 teaspoon salt\n1 teaspoon pepper\n\n \nDIRECTIONS\n\nPreheat oven to 400 degrees Fahrenheit. In a medium saucepan, heat chicken stock and saffron.\nHeat Skillet over medium-high heat, 4-5 minutes. Season chicken on all sides with salt, pepper, and paprika. Sear chicken for 5-6 minutes per side. Remove from pan and set aside.\nCook chorizo for 2-3 minutes, stirring often. Add onion and garlic and continue to cook until onion softens, 5-7 minutes. Stir in rice and add broth. Bring to a boil, stirring often.\nAdd peas and top with chicken. Bake until liquid is absorbed, and chicken is cooked through, 20 minutes.\nServe and enjoy!\n\n \nCourtesy of Lodge Cast Iron.