🥘🔥 Chicken & Chorizo Paella with Mad Dog 357 Pure Gold 🌶️✨
Big flavor. One skillet. Serious heat.
🛒 Ingredients (Serves 4–6)
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2 tbsp olive oil
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1 lb boneless chicken thighs, cut into chunks
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8 oz Spanish chorizo, sliced
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1 small onion, diced
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1 red bell pepper, sliced
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3 cloves garlic, minced
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1½ cups Arborio or Bomba rice
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3 cups chicken broth (warm)
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½ tsp smoked paprika
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Pinch saffron (optional but ideal)
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½ cup frozen peas
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½ cup crushed tomatoes
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1–2 tsp Mad Dog 357 Pure Gold 🔥 (adjust to bravery level)
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Salt & pepper to taste
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Fresh parsley + lemon wedges for garnish 🍋
👨🍳 Instructions
1️⃣ Sear the Chicken
Heat olive oil in a large skillet over medium-high. Season chicken with salt & pepper. Sear until golden (about 4–5 min per side). Remove and set aside.
2️⃣ Cook the Chorizo
In the same skillet, add sliced chorizo. Let it release its oils and crisp slightly (3–4 min).
3️⃣ Build the Base
Add onion and red pepper. Cook until soft. Stir in garlic and smoked paprika for 30 seconds.
4️⃣ Rice Time
Add rice and stir to coat in the flavorful oil. Toast lightly for 1–2 minutes.
5️⃣ Add Liquid & Heat
Pour in warm broth, crushed tomatoes, saffron, and Mad Dog 357 Pure Gold 🌶️🔥
Stir once to combine — then don’t stir again (this helps create that crispy bottom layer 👌).
6️⃣ Simmer
Nestle chicken back into the skillet. Reduce heat to medium-low. Simmer uncovered for 18–22 minutes.
7️⃣ Finish
Sprinkle peas over top during the last 5 minutes.
When liquid is absorbed and rice is tender, remove from heat. Let rest 5 minutes.
8️⃣ Serve
Garnish with fresh parsley and squeeze of lemon 🍋✨
🔥 Flavor Notes
Smoky chorizo, tender chicken, and rich saffron rice — finished with the golden sting of Mad Dog 357 Pure Gold. It’s traditional comfort with a dangerous edge.