Authentic home cooking from Spain, with US measurements.

Originally published on Cookpad Spain as Paella Gancedo (Arroz con pollo y chorizo)

Paella Gancedo (Chicken and Chorizo Rice)

Name: Paella Gancedo (Chicken and Chorizo Rice)
Total time: 5400 s
Yield: Serves 5 servings
Ingredients: 1 onion; 2 green bell peppers; 1 tomato; 1 carrot; 1 piece pumpkin; 1 leek; 2 cooking chorizo sausages; 1 chicken carcass (buy a whole chicken and use the meat for the paella, save the bones for the broth); 2 cups bomba rice (about 400 grams); 1 1/8 pounds boneless chicken pieces (about 500 grams; if you buy a whole chicken, use all the meat); 2 pinches saffron (about 0.2 grams, usually 2 packets); 1/2 cup white wine

Lan Der @lan_der

Mungia (Bizkaia)

This is the paella (or chicken rice) that my father used to make, which is why it's called Gancedo, our family name. It’s full of flavor. What I do is buy a whole chicken and cut up all the meat to use in the paella; we use the leftover bones to make the broth.

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Ingredients

1 hour 30 minutes

Serves 5 servings

1onion
2green bell peppers
1tomato
1carrot
1 piecepumpkin
1leek
2cooking chorizo sausages
1chicken carcass (buy a whole chicken and use the meat for the paella, save the bones for the broth)
2 cupsbomba rice (about 400 grams)
1 1/8 poundsboneless chicken pieces (about 500 grams; if you buy a whole chicken, use all the meat)
2 pinchessaffron (about 0.2 grams, usually 2 packets)
1/2 cupwhite wine

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Steps

1 hour 30 minutes

1

Cut all the usable chicken meat and the 2 chorizo sausages into pieces and set aside for later.
2

To prepare the broth, add the chicken carcass, pumpkin, leek, and whole carrot to a pot and cover with water. Boil over high heat until the meat easily separates from the bones (about 40 minutes). Strain and reserve 5 cups (about 1200 ml) of the broth for the paella. You can freeze the remaining broth for another dish or to make soup.
3

PAELLA: Add the saffron to the reserved broth. Chop the onion, green peppers, and tomato. Sauté them in a little oil, and when softened, add the tomato. Cook for another 5-8 minutes. Add the chicken and chorizo to the vegetables and cook over high heat, stirring constantly, until browned (almost the highest heat setting).
4

Once the meat is cooked, add the wine and reduce the heat to medium-high for 15 seconds, then lower to low. Let it cook for 1 hour so the flavors blend and the wine reduces. Then add the rice, stir, and pour in the broth along with 4 teaspoons of salt. Stir the bottom well, and when it comes to a boil, reduce the heat to medium and cook for 21 minutes. For a crispy bottom (socarrat), cook for 2 more minutes. Remove from heat, cover with a towel, and let rest for 5 minutes.

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Lan Der @lan_der

Published in the US on November 11, 2025 03:00

Mungia (Bizkaia)

Recetas sencillas para gente como yo que no es muy habilidosa en la cocina o que no sabe cocinar. Si eres nuev@ en la cocina, eres de los mios. Las recetas que hago son aprendidas de otras y cojo lo que mas me gusta de ellas y las mezclo a veces. El objetivo de lo que comparto es animar l@s perezos@s (yo lo fui y ahora me encanta) a meterse a cocinar. Es mas facil y gratificante de lo que parece, ademas si vives sol@ o en pareja, tanto tu como el/ella lo agradecereis.Cualquier duda me preguntais, no soy un experto cocinero, lo mío es más seguir recetas (cada vez que cocino un plato tengo que mirar mis propias recetas porque me olvido 🤣) para abrir el abanico de comidas que hacemos en casa.