Chicken and Chorizo Paella
Let’s Chat About Chicken and Chorizo Paella (Yes, I’m Hungry Already)
So, I’ll be honest – the first time I made chicken and chorizo paella I probably burned it a little (okay, more than a little). I was trying to impress my best mate on a rainy Tuesday and that pan pretty much paid the price. But here’s the thing: when you get it right, even a half-right paella with chicken and spicy chorizo is like a warm hug in a bowl. Plus, if you drop some rice on the floor along the way, well… kitchen birds get a snack!
This dish feels a bit like my answer to, “What do I make when I want dinner to taste like a celebration but not take all day?” Because let’s face it, nobody’s got all day except maybe retired aunts in Spain (and even they cheat sometimes, I suspect). Anyway, let’s jump in, unless you fancy a five-minute story about me chasing a runaway packet of paprika across the grocery store. Maybe next time.
Why You’ll Love Making This (Trust Me, I’ve Been There)
I usually whip this up when I’ve got friends coming round and I want to look like I know what I’m doing—whether I do or not. My family basically begs for this, especially when I promise not to skimp on the chorizo (which, okay, guilty as charged once or twice). Plus, it’s one of those recipes that forgives a bit of wandering off – if you miss a step or add extra peas it still comes out smelling like you just walked out of a tapas bar, minus the sticky tables. The hardest part for me? Not nibbling all the chorizo before it hits the rice. If you’ve seen someone try to look innocent with a mouth full of spicy sausage, well, that’s my signature cooking move.
What You Need (Ingredient List, Including Some Swaps)
- 2 cups short-grain rice (I usually use Arborio—it’s easy to find, but technically paella rice like Bomba is more traditional. My cousin swears by whatever’s on sale.)
- 500g chicken thighs, boneless & chopped (I mean, breasts work here too if you’re watching the calories, or so I tell myself.)
- 200g Spanish chorizo, sliced into thick coins (Andouille sausage once snuck in when I ran out; it’s good but not quite the same.)
- 1 big onion, chopped (Red or white—I’m not picky. One time I even threw in shallots; bit posh that.)
- 3 cloves garlic, minced (I don’t measure garlic with spoons, just my heart. Sometimes more!)
- 1 each red and green bell pepper, sliced (Yellow is fine too, and if you hate peppers you can just skip them. Rebels unite.)
- 1 large tomato, grated (Or a handful of cherry tomatoes, chopped small. Tinned tomatoes work in a pinch.)
- 1/2 teaspoon smoked paprika (I get carried away and spill more; it honestly doesn’t matter)
- Good pinch saffron threads (Or just skip if you can’t find it; turmeric will give you colour, not the same vibe though)
- 4 cups chicken stock (from a cube or carton, homemade is for showoffs)
- 1 cup frozen peas (Or fresh! Or leave them out. I forgot them once and nobody rioted.)
- Olive oil – a couple of good glugs, let sentiment decide
- Salt & pepper
- Lemon wedges, to serve (optional but don’t skip if you can help it)
How I Actually Cook Chicken & Chorizo Paella (With Some Sidetracks)
- Get set up: Grab your biggest pan – ideally a paella pan, but truth be told, I’ve managed with a battered wok more than once. Heat a generous swish of olive oil over medium-high heat. This is the bit where I always wonder if I’ve put in too much. (Spoiler, you can sop it up with bread later).
- Brown chicken: Season your chicken with salt and pepper. In goes the chicken; let it go golden on all sides—takes me about 5–6 minutes. I sometimes get distracted, so if you end up with some darker bits, just call it “extra flavor” and nobody will argue.
- Sauté veg & chorizo: Add the onion and peppers. Sizzle until the onions look see-through-ish, maybe 3 minutes. Next, add your chorizo and garlic and stir; hands up if you “taste-test” a piece of chorizo at this stage (me, every time).
- Tomato goes in: Chuck in your grated tomato. It’s going to make things a bit sloshy. That’s fine. Cook until it thickens up a bit – nothing too precise, just not soupy anymore. If you’re unsure, stare at it suspiciously and call it done after a few minutes.
- Drop in the rice & spices: Sprinkle in your rice, paprika and saffron (or turmeric). Stir so rice gets oily and red. Looks weird at this point? Yup. But you’re on track.
- Pour and simmer: Pour over your stock. Give it one last gentle stir, then promise yourself you won’t touch it again. Bring to a simmer, cover loosely (I use a big piece of foil when my pan’s lid does a runner), and cook for 20 mins. Don’t stir! I know it’s tempting but trust me, the crispy bottom (“socarrat”) is what the clever folks rave about. Add frozen peas on top with about 5 minutes left so they warm up but don’t get sad and mushy.
- Rest, then dig in: Take off the heat, cover again, and let it rest for another 5–10 minutes. This is usually when someone in my house steals a slice of chorizo from the top. Serve with lemon wedges if you like. Or not. But I do.
Notes from All My Repeat Attempts (Because Perfection Isn’t Expected)
- If you forget the saffron, honestly? It’s not the end of the world, just brag a bit less about authenticity.
- Sometimes the rice wants to stick, even burn a little – that’s actually good. But if it’s too burnt, you can just scrape off the top bits and pretend it never happened.
- I thought about adding shrimp once but overcooked the lot. If you want seafood, add it just at the end with the peas.
If You Fancy Mixing It Up (Some Experiments, Not All Genius)
I tried this with turkey instead of chicken once – it was okay, but the leftovers felt a bit sad. You could add sweetcorn or swap in kale if you’re in the mood. One time I threw in olives (by accident, really) and actually, they added a nice salty tang. But I wouldn’t go full vegetarian—without the chorizo, it lacks that smoky kick, in my humble opinion. Oh, and vegetarian chorizo isn’t quite there yet, at least the ones I’ve tried. Maybe you’ll prove me wrong!
Do You Need Fancy Kit? (Not Really)
Look, a paella pan looks cool on Instagram but honestly? Your biggest frying pan or a heavy-bottomed pot is just fine. No paella police will show up at your house. In a pinch, you could use a casserole dish and finish it off in the oven—though then people may start calling it a bake. Up to you.
What About Leftovers? (Spoiler: There Are Never Many)
Store in the fridge, lidded, for up to two days. It reheats nicely—maybe even better than the first go, but in my house, it only makes it to lunch the next day—if that. If I’m feeling frugal, I’ll fry leftovers in a pan with an extra egg cracked over. Or just eat it cold, straight from the tub with a big spoon (no judgement).
How I Serve It Up (Traditions & Eccentricities)
Always straight from the pan, with lemon wedges, and a fast salad on the side if I remember (rarely). My sister dumps aioli on hers, which… well, that’s her business. Once we managed to finish a whole bowl just as the football started—now it’s a regular match-day dish at ours. Somebody’s always fighting for the golden, toasty rice bits at the edge, but that’s a rite of passage.
Here’s What I Wish I’d Known Earlier (From One Home Cook to Another)
- Don’t rush the rice. I tried to whack up the heat once to “hurry things along”—it looked fine on top, but stil raw in the middle. Have a cuppa and let it do its thing.
- If you stir after the liquid’s in, you’ll disturb that socarrat. I used to think stirring meant I was being a good cook—turns out I was just sabotaging myself.
- Don’t sweat it if your friends compare it to their holiday in Valencia; just remind them you made it in your own kitchen, probably in slippers.
Quick FAQ, Straight from My DMs
Q: Can I make this ahead?
A: You can—it actually tastes even better the next day, if there’s any left! Just keep the lemon wedges fresh for serving.
Q: Do I really need saffron?
A: Honestly, I forget it half the time and nobody complains. It’s nice if you’ve got it, but not a dealbreaker.
Q: Is brown rice okay?
A: I tried it once out of curiosity. Took ages and the texture was weird, so… I’d give it a miss. But hey, up to you!
Q: My pan isn’t big enough. What now?
A: Use two pans, or batch it—just divide everything and carry on. Or call it a tapas night and make a bunch of smaller ones!
And if you find you’re missing something as you go, improvise—just don’t blame me if your cats get a taste from the counter. (Kidding. Mostly.) Cooking’s supposed to be fun, after all!
Ingredients
- 2 tablespoons olive oil
- 2 boneless, skinless chicken thighs, cut into bite-sized pieces
- 150g Spanish chorizo sausage, sliced
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 1/2 cups paella rice (or short-grain rice)
- 3 cups chicken broth
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon saffron threads
- 100g frozen peas
- Salt and black pepper, to taste
- Lemon wedges, for serving
Instructions
-
1Heat olive oil in a large paella pan or skillet over medium heat. Add chicken pieces and chorizo; cook until chicken is browned and chorizo is slightly crisp, about 5 minutes. Remove and set aside.
-
2Add onion, red bell pepper, and garlic to the pan. Sauté until softened, about 3 minutes.
-
3Stir in the rice, smoked paprika, and saffron. Cook for 1-2 minutes until rice is well coated with oil and spices.
-
4Return chicken and chorizo to the pan. Pour in the chicken broth and season with salt and pepper. Bring to a boil, then reduce heat to low. Simmer uncovered for 20 minutes.
-
5Scatter peas over the top. Continue cooking without stirring until the rice is tender and liquid is absorbed, about 10 more minutes.
-
6Remove from heat. Cover with foil and let rest for 5 minutes. Serve garnished with lemon wedges.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
