Name: Boogaloo-Inspired Communal Paella with California Summer Veggies & Spicy Citrus Mojo
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 1/4 lbs boneless skinless chicken thighs, cut into bite-sized pieces; 1/2 lb fresh chorizo sausage (Mexican or Spanish style, gluten-free), sliced; 1 large red bell pepper, sliced; 1 large yellow bell pepper, sliced; 1 small red onion, thinly sliced; 2 cloves garlic, minced; 1 1/2 cups cherry tomatoes, halved; 1 cup snap peas, trimmed; 1 cup sweet corn kernels (fresh or thawed from frozen); 2 cups short-grain rice (arborio or Calrose, certified gluten-free); 1/4 tsp saffron threads; 4 cups gluten-free chicken broth (warmed); 2 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp chili flakes (optional, for extra heat); Zest of 1 lime; 1/4 cup fresh orange juice; 2 tbsp fresh lime juice; 1/2 cup fresh cilantro, chopped (plus more for garnish); Salt and black pepper, to taste; Lime wedges, for serving

Boogaloo-Inspired Communal Paella with California Summer Veggies & Spicy Citrus Mojo

CrushedLemon1034

This California-inspired paella channels the rebellious, communal energy of 1960s counterculture and the spicy, genre-mixing rhythms of the boogaloo. By uniting Latin and soulful American flavors, it’s a dish that begs for sharing—colorful, vibrant, and bursting with fresh summer vegetables. The gluten-free rice base soaks up the chorizo and chicken juices, while a lively citrus mojo, inspired by the era’s penchant for acid and brightness, cuts through the richness. Perfect for a backyard gathering or musical potluck, this paella turns every meal into a celebration of freedom, flavor, and togetherness.

Ingredients

Instructions

Heat olive oil in a large paella pan or wide skillet over medium-high heat. Season chicken thighs with salt and black pepper. Sear chicken until lightly golden, about 3 minutes per side. Remove chicken and set aside.
Add sliced chorizo to the pan and cook until browned and fat is rendered, about 3 minutes. Remove and set aside with chicken.
Reduce heat to medium. Add onions and bell peppers to the pan; sauté until softened and slightly caramelized, about 5 minutes. Stir in garlic, smoked paprika, cumin, and chili flakes. Cook another minute until fragrant.
Add rice and toast, stirring, for 2 minutes until coated in oil and spices. Sprinkle in saffron threads and stir to combine.
Pour in the warm chicken broth and bring to a simmer, scraping up any browned bits from the pan. Return chicken and chorizo to the pan, nestling them into the rice. Scatter cherry tomatoes, snap peas, and corn evenly over the top. Season lightly with salt.
Let the paella simmer uncovered without stirring, rotating the pan occasionally for even cooking, until rice is mostly tender and liquid is nearly absorbed, about 18-22 minutes. Taste and adjust salt as needed for flavor balance.
Meanwhile, make the spicy citrus mojo: In a small bowl, whisk together lime zest, orange juice, lime juice, chopped cilantro, and a pinch of salt. Set aside.
Increase heat to high for the final 2-3 minutes to develop a crispy socarrat (bottom crust), watching to avoid burning. Remove from heat and let rest for 5 minutes.
Drizzle spicy citrus mojo over the finished paella. Garnish generously with extra cilantro and serve with lime wedges for squeezing. Share straight from the pan for a true communal experience.