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chicken and chorizo paella

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.
Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 4 searving
Course: dinner, spanish
Cuisine: spanish
Calories: 680

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

Equipment

  • Large paella pan or skillet
  • Large bowl
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon

Method
 

  1. Prepare Ingredients: Soak saffron threads in hot water. Dice the onion, slice the peppers, and mince the garlic.
  2. 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.
  3. Sauté Aromatics: In the same pan, cook onion, garlic, and bell peppers until soft.
  4. Add Rice & Spices: Stir in paella rice and smoked paprika, coating well in the oil.
  5. 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.
  6. Achieve Socarrat: Increase heat for the last 2 minutes to create a crispy base.
  7. Serve & Enjoy: Remove from heat, cover with a clean towel, and let rest for 5 minutes. Garnish with fresh parsley and serve hot.