Morning Paella with Chorizo and Eggs

1. 1

   Heat oil in a paella pan or a large cast-iron skillet over medium heat. Add the onion, bell pepper, and chorizo. Cook, stirring often, until the vegetables soften, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the rice, salt, paprika, and saffron. Cook, stirring often, until the rice is lightly toasted, about 1 minute.

2. 2

   Add the broth, beans, sofrito, olives, and bay leaves. Bring to a boil. Lower the heat and simmer, covered, shaking the pan occasionally (do not stir) until the rice is nearly done but still slightly firm, 12 to 15 minutes. Remove and discard the bay leaves.

3. 3

   Gently fold in the peas, taking care not to disturb the bottom of the skillet. Make 4 indentations in the rice. Crack one egg into each indentation. Simmer, covered, until the whites are set and the yolks have thickened, 7 to 10 minutes. Sprinkle with parsley and serve with lemon wedges (if using).

• Calories 624.56 kcal High
• Protein 26.32 g Good Source
• Carbs 86.91 g Moderate
• Total Fat 18.94 g High
• Saturated Fat 5.69 g High
• Trans Fat 0.06 g High
• Cholesterol 251.44 mg High
• Sodium 1329.43 mg High
• Fiber 8.4 g Good Source
• Sugar 2.31 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 373.57 mg Good Source
• Iron 6.88 mg Good Source
• Potassium 535.17 mg Moderate
• Vitamin A 135.33 mcg_rae Moderate
• Vitamin C 84.71 mg Good Source
• Vitamin D 2.2 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚