Quick Chicken & Spanish Chorizo Paella

  • Servings: 2


½ cup dry white wine
½ teaspoon saffron threads
1½ teaspoons salt, plus more to taste
1¼ teaspoons smoked paprika
1 teaspoon fresh ground black pepper, plus more to taste
5 large chicken legs with skin and bones
8 ounces ¼-inch-thick slices Spanish chorizo
1 tablespoon olive oil
1½ cups onion, chopped (1 large)
4 garlic cloves, minced
1½ cups long-grain rice
2 cups low-sodium chicken broth
1 14.5-ounce can diced tomatoes
1 large tomato, chopped
2 small red bell peppers, chopped and roasted under the broiler until they begin to blacken
3 cups sugar snap peas, trimmed