Chicken and Chorizo Paella Recipe

Paella with chicken and chorizo in a shallow pan with a wooden spoon.

5 from 1 vote

Chicken and Chorizo Paella Recipe

Layers of warm spice, tender meat, and golden rice make Chicken and Chorizo Paella a one-pan meal that’s rich, balanced, and satisfying without being heavy.

Prep Time15

Cook Time25

Total Time40

Course: Main Dishes

Cuisine: Spanish

Diet: Dairy Free

Servings:

Calories: 708kcal

Author: Andrea

Ingredients

4 tablespoons olive oil
3-4 saffron threads
2 cups short-grain white rice (I used Bom
4 cups chicken broth
1 lb dried chorizo sliced into rounds
1 lb chicken cooked and diced
4 cloves garlic minced
1 yellow onion diced
1 green bell pepper diced
1 red bell pepper diced
2 tomatoes seeded and diced
1 cup frozen peas thawed
4 teaspoon smoked Pimentón (Spanish paprika)
1/2 tsp cayenne pepper
1/2 tsp oregano
salt and freshly ground black pepper season to taste

Instructions

In a medium-sized paella pan over medium heat, pour 2 tbsp. of olive oil into the pan and sprinkle in the saffron threads. Heat until fragrant (be careful not to burn). Add the garlic, onion, bell peppers, and tomato. Cook until soft, about 3–4 minutes.
Add the remaining olive oil and pour in the rice. Stir until the rice is coated. Add the chicken broth. Bring the mixture to a simmer, then reduce the heat. After about 15 minutes, add the chicken, chorizo, and peas. Cook until the broth is absorbed and the rice is tender. Cooking time will vary—for me, it took about 25–28 minutes. Stir occasionally to prevent the rice from sticking to the bottom of the pan.
Season with pimentón, cayenne pepper, oregano, salt, and black pepper. Serve immediately.

Notes

STORE Paella with Chorizo and Chicken leftovers once completely cooled by transferring leftovers to an airtight container and refrigerating for up to 3–4 days. To FREEZE, portion into freezer-safe containers and store for up to 2 months.

REHEAT on the stove with a splash of broth or water to loosen the rice and bring back moisture. If reheating from frozen, thaw overnight in the fridge first, then warm gently in a covered pan. Avoid microwaving too long, as it can dry out the rice and change the texture.

Nutrition