Breakfast Paella
This easy breakfast paella includes Spanish chorizo, kidney beans, rice, and eggs for a hearty start to the day.
Heat oil in a paella pan or large cast iron skillet over medium heat.
Add onion bell pepper and chorizo.
Cook stirring frequently until vegetables soften about 5 minutes.
Add garlic and cook until fragrant about 30 seconds.
Add rice salt paprika and saffron.
Cook stirring frequently until rice is lightly toasted about 1 minute.
Add broth beans sofrito olives and bay leaves.
Bring to a boil.
Reduce heat and simmer covered shaking pan occasionally (do not stir) until rice is almost done but still toothsome 12 to 15 minutes.
Remove and discard bay leaves.