Spanish Paella with Creamy Yaugre Sauce

For the Paella:

1 cup paella rice

1 tablespoon olive oil

1 onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 (14.5 ounce) can diced tomatoes, undrained

1 cup chicken broth

1/2 teaspoon saffron threads

1/4 teaspoon smoked paprika

1/4 teaspoon turmeric

Salt and pepper to taste

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

4 ounces chorizo, sliced

For the Creamy Yaugre Sauce:

1 cup walnuts

1/2 cup fresh cilantro

1/4 cup fresh dill

1/4 cup olive oil

1/4 cup white wine vinegar

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions:

Prepare the Yaugre Sauce:

In a food processor, combine walnuts, cilantro, dill, olive oil, white wine vinegar, garlic, salt, and black pepper. Blend until smooth and creamy. Set aside.

Cook the Paella:

In a large skillet or paella pan, heat olive oil over medium heat. Add chopped onion and bell peppers, and sauté until softened, about 5 minutes.

Add the chicken thighs and chorizo to the pan, cooking until the chicken is browned on all sides.

Stir in the paella rice, diced tomatoes (with their juice), chicken broth, saffron threads, smoked paprika, turmeric, salt, and pepper. Bring to a simmer.

Reduce the heat to low, cover the pan, and cook for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid stirring during this time to allow a crust to form on the bottom.

Serve:

Once the paella is cooked, remove it from heat and let it sit for a few minutes. Serve hot, drizzled with the creamy Yaugre sauce on top.