Why You’ll Love This Recipe
This dish is packed with deep, savory flavors thanks to the combination of juicy chicken and spicy chorizo. It’s a one-pan meal that feels both hearty and festive, making it great for gatherings or a satisfying dinner. The rice absorbs all the delicious spices and juices, creating a dish that’s both comforting and impressive without being overly complicated.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken pieces
chorizo sausage
short-grain rice
chicken stock
onion
garlic
bell peppers
tomatoes
olive oil
paprika
saffron or turmeric
salt
black pepper
peas (optional)
fresh parsley (optional)
Directions
Heat olive oil in a large pan or paella pan over medium heat.
Add the chorizo and cook until it releases its oils and becomes slightly crispy. Remove and set aside.
In the same pan, add the chicken pieces and cook until browned on all sides. Remove and set aside.
Add chopped onion and cook until softened, then stir in minced garlic.
Add chopped bell peppers and cook for a few minutes until slightly tender.
Stir in the rice and cook for 1–2 minutes to lightly toast it.
Add paprika and saffron (or turmeric), then stir in chopped tomatoes.
Pour in the chicken stock and bring to a gentle simmer.
Return the chicken and chorizo to the pan, spreading everything evenly.
Let the mixture cook without stirring for about 15–20 minutes, allowing the rice to absorb the liquid.
Add peas if using, and continue cooking until the rice is tender and the liquid is absorbed.
Remove from heat and let it rest for 5 minutes.
Garnish with fresh parsley and serve.
Servings and timing
Serves 4–6 people.
Preparation time: 15 minutes
Cooking time: 30–35 minutes
Total time: approximately 50 minutes
Variations
You can add seafood such as shrimp or mussels for a mixed paella. For a spicier version, use hot chorizo or add chili flakes. Swap chicken for turkey or keep it vegetarian by omitting the meat and adding more vegetables like artichokes or green beans. A squeeze of lemon juice before serving can brighten the flavors.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of stock or water to prevent the rice from drying out. You can also reheat in the microwave in short intervals, stirring occasionally.
FAQs
What type of rice should I use?
Short-grain rice like paella or arborio works best because it absorbs liquid well.
Can I make paella without saffron?
Yes, turmeric can be used for color and a mild flavor substitute.
Why shouldn’t I stir the rice?
Not stirring allows the rice to develop a slightly crispy bottom layer.
Can I cook this in a regular pan?
Yes, a wide, shallow pan works well if you don’t have a paella pan.
How do I know when the paella is done?
The rice should be tender and the liquid fully absorbed.
Can I freeze paella?
It can be frozen, but the texture of the rice may change slightly.
What can I serve with paella?
A simple salad or crusty bread pairs well.
Can I use pre-cooked chicken?
Yes, but add it later to avoid overcooking.
Is chorizo necessary?
It adds a signature smoky flavor, but you can omit or substitute it.
How do I enhance the flavor?
Use a good-quality stock and allow the dish to rest before serving.
Conclusion
Chicken and chorizo paella is a flavorful, satisfying dish that brings a taste of Spain to your table. With its rich combination of ingredients and simple cooking method, it’s perfect for both casual meals and special occasions. Once you try it, it’s sure to become a favorite go-to recipe.
PrintChicken and Chorizo Paella
A rich and flavorful chicken and chorizo paella made with tender meat, smoky sausage, and perfectly seasoned rice. This vibrant one-pan dish is perfect for sharing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
- Diet: Halal
Ingredients
- chicken pieces
- chorizo sausage
- short-grain rice
- chicken stock
- onion
- garlic
- bell peppers
- tomatoes
- olive oil
- paprika
- saffron or turmeric
- salt
- black pepper
- peas (optional)
- fresh parsley (optional)
Instructions
- Heat olive oil in a large pan over medium heat.
- Cook chorizo until slightly crispy, then remove and set aside.
- Brown chicken pieces on all sides, then remove and set aside.
- Sauté chopped onion until soft, then add garlic.
- Add bell peppers and cook until slightly tender.
- Stir in rice and toast for 1–2 minutes.
- Add paprika, saffron or turmeric, and chopped tomatoes.
- Pour in chicken stock and bring to a simmer.
- Return chicken and chorizo to the pan, spreading evenly.
- Cook बिना stirring for 15–20 minutes until liquid is absorbed.
- Add peas if using and cook until rice is tender.
- Remove from heat, rest for 5 minutes, garnish with parsley, and serve.
Notes
- Add shrimp or mussels for a seafood variation.
- Use hot chorizo or chili flakes for extra spice.
- Make it vegetarian by omitting meat and adding vegetables.
- Squeeze fresh lemon juice before serving for brightness.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat with a splash of stock to keep rice moist.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg
