Chicken and Chorizo Paella
A classic Spanish Chicken and Chorizo Paella that’s easy to make and packed with rich flavors. This one-pan dish is perfect for any occasion, offering a delicious blend of chicken, chorizo, and aromatic spices. Serve it with a fresh salad, crusty bread, or a glass of wine for an authentic Spanish experience.
Equipment
- Large paella pan or skillet
- Large bowl
- Cutting board
- Measuring cups and spoons
- Wooden spoon
Ingredients
- Chicken & Chorizo:
- 300 g boneless skinless chicken thighs
- 70 g Spanish chorizo sliced
- Rice & Broth:
- 300 g paella rice Bomba or Calasparra
- 2 1/2 cups chicken broth
- 1/4 tsp saffron threads soaked in 2 tbsp hot water
- Vegetables & Aromatics:
- 1 onion diced
- 2 cloves garlic minced
- 2 red bell peppers sliced
- Seasonings & Liquids:
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and black pepper to taste
Instructions
- Prepare Ingredients: Soak saffron threads in hot water. Dice the onion, slice the peppers, and mince the garlic.
- Cook Chorizo & Chicken: Heat olive oil in a paella pan over medium heat. Cook the chorizo until crispy, then remove. Add chicken and brown on all sides, then set aside.
- Sauté Aromatics: In the same pan, cook onion, garlic, and bell peppers until soft.
- Add Rice & Spices: Stir in paella rice and smoked paprika, coating well in the oil.
- Simmer Paella: Pour in saffron water and chicken broth. Return chicken and chorizo to the pan. Bring to a boil, then reduce heat and let simmer uncovered for 15 minutes. Do not stir.
- Achieve Socarrat: Increase heat for the last 2 minutes to create a crispy base.
- Serve & Enjoy: Remove from heat, cover with a clean towel, and let rest for 5 minutes. Garnish with fresh parsley and serve hot.