• 1 tbsp olive oil
  • 3 small chorizo links, sliced
  • 2 boneless pork chops, sliced
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 tsp smoked paprika
  • 2 cups arborio rice
  • 1 pinch saffron threads
  • 2 bay leaves
  • 4 cups chicken stock
  • 1 can sm red beans, drained
  • 1 can diced tomatoes
  • S & P to taste

Heat oven to 400°. Heat oil in a paella pan (or skillet). Add chorizo and pork and cook until browned. Add onion, and garlic. Cook about 3 minutes.

Add rice, paprika, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add chicken stock and bring to a boil. Add beans and tomatoes; stir to combine.

Transfer pan to oven. Cook uncovered until rice is tender and no liquid remains, about 20 minutes. Remove from the oven. Fluff with a fork and serve immediately.