Name: Quick Chicken Paella with Sugar Snap Peas
Yield: 6 Servings
Ingredients: ½ cup dry white wine; ½ teaspoon saffron threads; 1½ teaspoons kosher salt; 1¼ teaspoons smoked paprika; 1 teaspoon freshly ground black pepper; 6 large chicken thighs with skin and bones, excess skin and fat trimmed (about 2½ pounds); 4 ounces ¼-inch-thick slices fully cooked smoked Spanish chorizo; 1 tablespoon olive oil; 1½ cups chopped onion (about 1 large); 4 garlic cloves, minced; 1½ cups long-grain rice; 2 cups low-sodium chicken broth; 1 14.5-ounce can diced tomatoes in juice; ¼ cup chopped roasted red peppers from jar; 2½ cups sugar snap peas, trimmed (about 8 ounces)

Image may contain Dish Food Meal and Plant

This streamlined version of the classic Spanish dish comes together in about an hour—and doesn't require a special paella pan. Sugar snap peas add fresh flavor and nice crunch.

Recipe notes