🥘🔥 Golden rice, crispy edges, smoky chorizo, juicy chicken, and tender prawns—this classic paella gets a fiery upgrade with Mad Dog 357 Ghost Pepper Hot Sauce. One pan, huge flavor, and a serious kick. 🇪🇸🔥🍤
🛒 Ingredients
- 1 1/2 cups short-grain rice (Bomba or Arborio) 🍚
- 2 cups chicken broth (warm)
- 1/2 cup dry white wine 🍷
- 2 chicken thighs (cut into chunks) 🍗
- 1/2 lb prawns (peeled & deveined) 🍤
- 6–8 oz spicy chorizo (sliced) 🌶️
- 1/2 onion (diced) 🧅
- 3 cloves garlic (minced) 🧄
- 1/2 red bell pepper (sliced)
- 1 tomato (grated or finely chopped) 🍅
- 1/2 tsp smoked paprika
- Pinch of saffron (optional but 🔥)
- 1–2 tsp Mad Dog 357 Ghost Pepper Hot Sauce 🔥
- Olive oil
- Salt & pepper
- Lemon wedges 🍋
- Fresh parsley (optional) 🌿
👨🍳 Instructions
1. Sear the proteins 🔥
Heat olive oil in a wide fry pan.
Sear chicken until browned, remove.
Cook chorizo until it releases oils—remove and set aside.
2. Build the base 💥
In the same pan, sauté onion, garlic, and bell pepper until soft.
Add tomato and cook down until thick and rich.
3. Toast the rice 🍚
Stir in rice, smoked paprika, and saffron. Toast for 1–2 minutes.
4. Deglaze 🍷
Pour in white wine and let it reduce slightly.
5. Simmer 🥘
Add warm broth and Mad Dog 357 Ghost Pepper Hot Sauce.
Return chicken and chorizo to the pan.
Simmer uncovered—DO NOT STIR—until rice absorbs liquid.
6. Add prawns 🍤
Nestle prawns into the rice in the last 5–7 minutes of cooking.
7. Get that crust 🔥
Turn heat up slightly at the end to develop the crispy bottom (socarrat). Listen for a gentle crackle.
🍽️ Serve
Finish with fresh parsley and a squeeze of lemon 🍋
Serve straight from the pan with a cold glass of white wine 🍷🔥
💡 Pro Tip
No stirring = authentic texture. Let the rice do its thing and build that crispy base 💥