Main Courses > Rice-Based Dishes > Global Rice Entrees > Paella

Chicken and Chorizo Paella

A flavorful and satisfying paella featuring tender chicken, spicy chorizo, and saffron-infused rice. Perfect for a casual gathering or a family dinner.

Prep Time
25 minutes
Cook Time
40 minutes
Servings
6
Ingredients
  • 2 cups Paella Rice (Bomba or Calasparra)
  • 6 cups Chicken Broth
  • 1/2 tsp Saffron Threads
  • 1/4 cup Olive Oil
  • 1 lb Chicken Thighs (boneless, skinless)
  • 6 oz Spanish Chorizo (sliced)
  • 1 null Onion (diced)
  • 1 null Red Bell Pepper (diced)
  • 3 cloves Garlic (minced)
  • 1 null Tomato (diced)
  • 1 tsp Smoked Paprika
  • 1/2 cup Dry White Wine (optional)
  • 1/2 cup Frozen Peas
  • 1 tbsp Fresh Rosemary (chopped)
  • null null Lemon Wedges

Prepare the Saffron Broth

In a saucepan, heat the chicken broth. Add the saffron threads and let it steep for at least 15 minutes. Keep warm.

Brown the Chicken and Chorizo

In a large paella pan, heat olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Add the chicken to the pan and cook until browned on all sides. Remove and set aside. Add the chorizo to the pan and cook until slightly crispy, about 5 minutes. Remove and set aside.

Sauté the Vegetables

Add the onion and red bell pepper to the pan and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant. Stir in the diced tomato and smoked paprika.

Add Rice and Wine

Add the rice to the pan and stir to coat with the vegetable mixture. Cook for 1-2 minutes to toast the rice. If using, pour in the white wine and let it simmer for a minute, scraping up any browned bits from the bottom of the pan.

Combine Broth and Ingredients

Pour in the warm saffron-infused broth. Bring to a boil, then reduce heat to low. Add the chicken and chorizo back to the pan, nestling them into the rice mixture. Simmer uncovered for 20 minutes, or until the rice has absorbed most of the liquid. Do not stir.

Add Peas and Finish

Stir in the frozen peas. Continue to simmer for another 5 minutes, or until the rice is tender and the liquid is absorbed. Garnish with fresh rosemary.

Rest and Serve

Remove from heat, cover with a clean kitchen towel, and let rest for 5-10 minutes before serving with lemon wedges.

Nutrition Facts Estimated per 100g of product

Calories: 220 kcal
Protein: 15g
Fat: 10g
Carbohydrates: 18g
Fiber: 1g

Other Considerations for Nutrition

Consider using chicken breast instead of thighs to reduce fat content. Adjust the amount of chorizo based on desired spice level and sodium intake.

← Authentic Korean Bibimbap Chicken and Pineapple Fried Rice →

FAQ

  • Can I use short grain rice if I don't have paella rice?

    Using short-grain rice will affect the texture of the paella. Paella rice, like Bomba or Calasparra, absorbs liquid well without becoming mushy. If you must substitute, Arborio rice can be used, but monitor the cooking time closely.
  • How can I make this spicier?

    Use spicier chorizo or add a pinch of cayenne pepper to the vegetable mixture for extra heat.
  • Can I prepare this paella ahead of time?

    Paella is best served immediately after cooking. If you need to prepare it ahead, you can cook the rice and vegetable mixture and then add the chicken, chorizo, and peas just before serving. Be sure to reheat thoroughly.