Paella with Chorizo and Sugar Snap Peas Recipe from Jessica Seinfeld
Step-by-step instructions to make Paella with Chorizo and Sugar Snap Peas in just about 35 minutes
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Cooking tools:
- Paella pan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 2 medium zucchini, cut into ½-inch pieces
- 8-inch piece dry cured Spanish chorizo, thinly sliced
- 1¼ cups bomba rice
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- 1 cup sliced sugar snap peas
- ¼ cup chopped flat leaf parsley
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