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chicken prawn and chorizo paella

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!
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Prep Time 15 minutes
Cook Time 40 minutes
5 minutes
Total Time 1 hour
Servings: 6 searving
Course: dinner
Cuisine: spanish
Calories: 475
Ingredients Equipment Method

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)

Equipment

  • Large paella pan or wide skillet
  • Kitchen knife
  • Cutting board
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Prepare Ingredients: Soak saffron in warm water. Dice the onion, mince the garlic, and slice the chorizo and bell pepper.
  2. 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.
  3. Sauté Vegetables: In the same pan, add onion, garlic, and bell pepper. Cook until softened, then stir in grated tomato.
  4. Add Rice & Spices: Stir in rice, smoked paprika, and saffron-infused water. Toast the rice for 1-2 minutes.
  5. 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.
  6. Add Prawns & Finish: Arrange prawns on top during the last 5 minutes of cooking. Cook until prawns turn pink and opaque.
  7. Create Socarrat: Increase heat for 2 minutes to develop a crispy bottom crust.
  8. Rest & Serve: Remove from heat, let rest for 5 minutes, and garnish with fresh parsley and lemon wedges.