A Spanish holiday classic, packed full of crispy chicken and chorizo pieces and tender, glossy saffron-yellow rice. This chicken and chorizo paella recipe is one of a kind. Brimming with the rich tastes of Spanish cuisine, this simple recipe combines succulent chicken and smoky chorizo, creating a hearty and satisfying meal. The traditional sofrito base, featuring garlic and red peppers, infuses the dish with depth and warmth. Saffron and paprika add a beautiful golden hue and aromatic essence. This chicken and chorizo paella can be easily prepared in a large paella pan or a sturdy skillet, making it perfect for family dinners or gatherings. Garnished with fresh lemon wedges and paired with a crisp salad, this dish will transport you to the sunny streets of Spain. Whether you're a seasoned cook or new to Spanish recipes, this paella is a killer addition to your culinary repertoire.
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Serves
4
Skinless Chicken Thigh
Chorizo
Onion
Garlic Clove
Red Bell Pepper
Yellow Bell Pepper
Sweet Smoked Paprika
Saffron
Paella Rice
Chicken Stock
Frozen Pea
Fresh Flat Leaf Parsley
Lemon
Olive Oil
Salt
Black Pepper
Serves
4
Skinless Chicken Thigh
Chorizo
Onion
Garlic Clove
Red Bell Pepper
Yellow Bell Pepper
Sweet Smoked Paprika
Saffron
Paella Rice
Chicken Stock
Frozen Pea
Fresh Flat Leaf Parsley
Lemon
Olive Oil
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Cut the chicken into bite-sized pieces and season really well with salt and black pepper. Run a knife down the chorizo ring on a clean chopping board, then peel and discard the papery skin. Cut into 2cm chunks. Finely chop the onion, then finely chop the garlic cloves. Deseed and chop the peppers into 2cm pieces.
Step 2.
Put a splash of olive oil into a large (30cm), lidded deep frying pan set over a medium-high heat. Add the chorizo pieces and fry for 3-4 mins until the chorizo is crisp and has rendered some of its fat into the pan. Use a slotted spoon to scoop the chorizo out onto a plate.
Step 3.
Turn the heat to high and add the chicken pieces to the same pan. Fry for 5-6 mins, stirring occasionally, until caramelised. Scoop out onto the chorizo plate.
Step 4.
Turn the heat down to medium and scrape in the onion and pepper pieces along with a pinch of salt. Cook, stirring, for 8-10 mins until the onion has softened. Add the garlic, paprika and saffron and cook for 2 mins while stirring.
Step 5.
Tip the rice into the pan and mix really well so all the grains are coated in the lovely oil. Add the chorizo and chicken pieces, then pour in the chicken stock. Bring to the boil, season with salt and pepper and reduce the heat to low-medium. Put on the lid and simmer for 20 mins.
Step 6.
Add the peas to the pan and gently stir – most of the water should have been absorbed by now. Turn the heat to medium, leave the lid off and cook for a final 5 mins. There is no need to stir. The peas will defrost and the bottom should start to get a little crisp.
Step 7.
To serve, scatter over the parsley leaves and serve with lemon wedges for squeezing over.
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Notes (2)
O
Oliwia M.
2 months ago
The intro on this recipe mentions tomatoes and tumeric which then arent in the ingredients or recipe... confused
Mob
2 months ago
·Admin
Thanks so much for flagging – we've fixed the error in the intro!
S
Sarah M.
4 months ago
Yummy. Made with leftover roast chicken.
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