Recipe by Shushy Turin

Kosher Paella

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Meat Meat
Easy Easy
6 Servings

No Allergens specified

1 Hour

No Diets specified

Typical chicken and rice gets an upgrade with paella. This classic Spanish dish has been prepared for years over large fires and giant flat paella pans; isn’t it about time we brought it to the kosher kitchen? With the availability of kosher Chorizo, paella is easier to make than ever. Juicy chicken, hearty seasoned rice and chorizo make this dish a filling one-pan meal that will be a family favorite and made over and over again!


Main ingredients

  • 2–3 tablespoons olive oil

  • 8 chicken drumsticks

  • Meal Mart Chorizo Sausages, sliced

  • 1 large onion, diced

  • 5 cloves garlic

  • 1 red pepper, diced

  • 2 tablespoons Tuscanini Tomato Paste

  • 1 jalapeno, diced

  • 2 cups arborio rice

  • 1 can diced tomatoes or tomato sauce

  • 1/2 cup chopped parsley

  • 1/4 cup lemon juice

  • freshly ground black pepper, to taste

  • kosher salt, to taste

  • 3 cups Manischewitz Chicken Broth

  • parsley, chopped

  • lemon zest

  • lemon wedges for serving


Prepare the Paella


In a large, heavy bottomed pan with high sides heat the olive oil over high heat.


Sprinkle the chicken with salt and pepper and sear the chicken for five minutes on each side. Remove from pan.


Brown the sausage for five minutes total. Remove from pan.


Add the onion, garlic, red pepper, tomato paste and jalapeno to the pan and sauté until soft, three to five minutes


Add the rice and cook for one minute to toast. Then add the tomatoes, parsley and lemon juice, and stir until integrated. Season with salt and pepper.  Nestle the chicken and chorizo in with the rice and pour over the broth to cover. Bring to a boil, cover, and then reduce to a simmer for 25 minutes. Then bring the heat up until you begin to smell a slightly toasted smell. This will produce the crispy burnt rice at the bottom called socarrat, a highly coveted part of the dish. Remove from heat.


Allow the pan to sit, covered, for 10 minutes. Uncover. You may place the pan under a broiler for two to five minutes to crisp the chicken if you would like, though this is not traditional.


Sprinkle chopped parsley, lemon zest and more salt and pepper to taste. Squeeze lemon wedges over the dish before serving. Eat with a smile and spoon!


Traditional paella is made in a large flat pot and cooked uncovered. To make it more conducive for home cooking, any pot with high sides and a cover can be used. Covering the pan aids in getting the rice fully cooked without the traditional paella pot.


Sponsored by Meal Mart

Kosher Paella

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5 years ago

Paella Can I make this with chicken thighs or white meat chicken?

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Reply to  Arielle
5 years ago

You probably can, but would have to adjust the cook time. The white meat gets dry, so be careful. I think that the beauty of the dish is the fat from the chicken skin.

Avril Levy
Avril Levy
5 years ago

Slow Cooker Hi
This sounds amazing, can you cook in a slow cooker?

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Reply to  Avril Levy
5 years ago

I think you should do the initial cooking in a regular pan but you can transfer it to the remainder of the cooking time to a slow cooker.