Chicken, Prawn, and Chorizo Paella
A rich and flavorful Chicken, Prawn, and Chorizo Paella that brings together the best of land and sea. This classic Spanish dish features tender chicken, succulent prawns, smoky chorizo, and saffron-infused rice. With our easy-to-follow recipe, you can create a restaurant-quality paella right at home!
Equipment
- Large paella pan or wide skillet
- Kitchen knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- Proteins:
- 6 boneless skinless chicken thighs, cut into bite-sized pieces
- 10 large prawns peeled and deveined
- 80 g Spanish chorizo sliced
- Rice & Broth:
- 1½ cups Bomba or Calasparra rice
- 4 cups chicken stock
- 1/4 tsp saffron threads soaked in 2 tbsp warm water
- Vegetables & Aromatics:
- 1 onion finely diced
- 3 cloves garlic minced
- 1 red bell pepper sliced
- 1 tomato grated
- Seasonings & Liquids:
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 1/2 cup white wine optional
- Lemon wedges for serving
- Fresh parsley chopped (for garnish)
Instructions
- Prepare Ingredients: Soak saffron in warm water. Dice the onion, mince the garlic, and slice the chorizo and bell pepper.
- Cook Chicken & Chorizo: Heat olive oil in a large paella pan over medium heat. Add chorizo and cook until crispy. Remove and set aside. Add chicken and cook until golden brown. Remove and set aside.
- Sauté Vegetables: In the same pan, add onion, garlic, and bell pepper. Cook until softened, then stir in grated tomato.
- Add Rice & Spices: Stir in rice, smoked paprika, and saffron-infused water. Toast the rice for 1-2 minutes.
- Simmer: Pour in chicken stock and white wine (if using). Return the chicken and chorizo to the pan. Do not stir. Let simmer over medium-low heat for 20-25 minutes until the rice absorbs the liquid.
- Add Prawns & Finish: Arrange prawns on top during the last 5 minutes of cooking. Cook until prawns turn pink and opaque.
- Create Socarrat: Increase heat for 2 minutes to develop a crispy bottom crust.
- Rest & Serve: Remove from heat, let rest for 5 minutes, and garnish with fresh parsley and lemon wedges.