Chicken and Chorizo Paella

4.92 from 23 votes

This amazing chicken and chorizo paella is the perfect dish to make at home, either for a casual dinner or for entertaining. It's such an easy and flavor-packed recipe that comes together in 45 minutes!

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: Spanish

Servings: people

Calories: 619kcal

Author: Tania

Equipment

12-inch skillet with lid

Ingredients

1 large pinch saffron threads about 2 teaspoons
6 chicken boneless thighs or bone-in
1 medium yellow onion, small-diced
1 red bell pepper, small-diced
4 cloves garlic, minced
1 teaspoon smoked paprika
8 ounces dry-cured smoked Spanish chorizo, sliced see notes below
1 ½ cups Arborio rice see notes below
1 (15-ounce) can diced tomatoes
3 cups chicken broth plus 1 tablespoon, divided
1 cup frozen green peas
Salt and pepper to taste
Olive oil
Chopped Italian parsley for garnish
Lemon wedges for serving

Instructions

Combine a large pinch of saffron threads with 1 tablespoon of chicken broth to let it infuse. Set aside.
Season the chicken with salt and pepper on both sides. Heat about 2 tablespoons of olive oil in a large 12-inch skillet (one with a lid) over medium heat. Cook the chicken about 6 to 8 minutes per side, until browned. Remove from the skillet and transfer to a plate. It doesn't need to be completely cooked through at this point.
To the same pan (do not wipe), add a few more drizzles of oil. Then add the onions, bell peppers, garlic, and smoked paprika. Sauté until fragrant and soft, about 5 to 6 minutes. Add sliced Spanish chorizo and cook for about 3 more minutes, stirring occasionally, until fragrant and slightly browned.
Add the rice and canned diced tomatoes. Stir to combine for about 2 minutes.
Stir in the 3 cups of chicken broth and saffron threads along with the broth it was infused in. Add salt and pepper to taste, and stir to combine. Bring to a light boil and then reduce to a simmer.
Return the chicken to the pan, nesting it under the broth. Add the frozen peas on top. Cook, covered, for about 25 minutes on low heat, until the rice is tender and the chicken is fully cooked through. Tip: Once it comes to a simmer, let the rice cook undisturbed, do not stir constantly. Stirring will cause it to have the consistency of risotto.
Remove from heat and let it sit for 5 to 10 minutes before serving, with the lid covered. During this time, the rice will absorb the remaining liquid and flavors. Serve with parsley and lemon wedges. I'd highly recommend a squeeze of lemon juice to amplify flavors. Enjoy!

Notes

Spanish chorizo: It’s dry-cured and smoked. Do not use Mexican chorizo - it’s raw and crumbly, so it won’t work.
Rice: I use Arborio or Bomba rice. If you can’t find it, use other types of short grain rice, but don’t use brown rice.
Saffron: This spice looks almost like flower strings or threads. It’s derived from a flower called crocus sativus. I get it at Whole Foods or Trader Joe’s, and it’s also available online.
For indoors cooking, I find that using a large 12-inch skillet with a lid works best. If cooking outdoors, cook on a grill or get a paella gas burner.
Paella tastes best when it’s freshly made, so I would not recommend making it ahead.
I'd highly recommend a squeeze of fresh lemon juice when serving. It amplifies flavors and it's amazing!
Leftovers: Store in the fridge for 3 to 5 days.

Substitutions and variations:

Chicken thighs: Use boneless or bone-in thighs. Cubed chicken breast will work too.
Arborio rice: Bomba rice, Calasparra, Senia, and Bahia rice. Or regular white short grain rice. Do not use brown rice.
Saffron: If you can’t find it, omit.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition