Chicken & Chorizo Paella: A Vibrant, Golden Rice Feast for Family & Friends 🍗🌾
Transport your taste buds to the sunny shores of Spain with our Chicken & Chorizo Paella, a one-pan masterpiece that’s as colorful as it is delicious. This hearty dish combines tender chicken, smoky chorizo, sweet peas, and golden, spice-infused rice for a meal that’s perfect for gatherings, celebrations, or a cozy night in. Paella is a Spanish classic that’s all about bringing people together, and our version balances authenticity with accessibility, making it easy for home cooks to recreate without a special paella pan or hard-to-find ingredients.
This recipe serves 4–6 and takes about 1 hour from prep to plate. It’s a showstopper that’s surprisingly simple to make, with layers of flavor that develop as the rice absorbs the rich broth and spices. Whether you’re hosting a dinner party or feeding a hungry family, this paella will fill your kitchen with irresistible aromas and your table with smiles. Let’s dive into this Spanish-inspired adventure!
Ingredients (Serves 4–6)
For the Paella:
- 2 cups (400 g) paella rice (such as Bomba or Calasparra; Arborio or other short-grain risotto rice works in a pinch) – The key to that perfect, slightly chewy texture.
- 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces – Thighs stay juicy and flavorful; breast can be used for a leaner option.
- 6 oz (170 g) Spanish chorizo, sliced into ¼-inch rounds – Choose cured, smoky chorizo for authentic flavor.
- 1 cup (120 g) fresh or frozen peas – Adds sweetness and a pop of green.
- 1 large red bell pepper, seeded and sliced into thin strips – For color and subtle sweetness.
- 1 medium yellow onion, finely chopped – About 1 cup, for a savory base.
- 3 garlic cloves, minced – Fresh garlic is a must for depth.
- 1.5 teaspoons smoked paprika – Adds a warm, smoky note that’s quintessentially Spanish.
- ½ teaspoon ground turmeric or a pinch of saffron threads (about 10–12 threads) – Turmeric gives golden color; saffron offers authentic flavor and aroma.
- 4.5 cups (1.1 liters) low-sodium chicken broth, heated – Hot broth ensures even cooking and flavor absorption.
- 3 tablespoons extra-virgin olive oil – For sautéing and rich flavor.
- 1 teaspoon kosher salt, plus more to taste – Adjust based on broth and chorizo saltiness.
- ½ teaspoon freshly ground black pepper, plus more to taste – For a gentle kick.
For Garnish:
- 1 lemon, cut into wedges – A squeeze of lemon brightens the dish.
- ¼ cup fresh parsley, chopped – For a fresh, herbaceous finish.
- Optional: A pinch of flaky sea salt for serving – Elevates the final flavors.
Equipment Needed
- Large, wide skillet (12–14 inches) or a traditional paella pan – A wide surface is key for even rice cooking.
- Medium saucepan (for heating broth)
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Aluminum foil or a clean kitchen towel (for resting)
- Tongs
Instructions
Step 1: Preheat and Prep
Warm the chicken broth in a medium saucepan over low heat, keeping it hot but not boiling. If using saffron, add the threads to the broth to infuse while it heats—this releases their flavor and golden hue. Gather all ingredients and chop the vegetables and chicken to ensure a smooth cooking process. A well-prepped mise en place is the secret to stress-free paella!
Step 2: Brown the Chicken
- Heat the pan: Add 2 tablespoons olive oil to a large, wide skillet or paella pan over medium-high heat. Let it shimmer but not smoke.
- Cook the chicken: Season the chicken pieces with ½ teaspoon salt and ¼ teaspoon black pepper. Add to the pan and cook for 5–7 minutes, turning occasionally, until golden brown on all sides. The chicken doesn’t need to be fully cooked yet—it’ll finish in the broth. Transfer to a plate and set aside.
Pro Tip: Don’t overcrowd the pan when browning the chicken. Cook in batches if needed to ensure a nice sear, which locks in flavor.
Step 3: Sauté the Chorizo and Vegetables
- Cook the aromatics: In the same pan, add the remaining 1 tablespoon olive oil if needed (the chicken may have left enough fat). Add the chopped onion and red bell pepper, and sauté for 4–5 minutes until softened and fragrant. Add the minced garlic and cook for 1 minute until aromatic, stirring to prevent burning.
- Add the chorizo: Toss in the sliced chorizo and cook for 2–3 minutes, stirring occasionally, until it releases its vibrant red oils and becomes slightly crisp. The chorizo’s fat will infuse the dish with smoky depth.
Pro Tip: Use Spanish cured chorizo, not fresh Mexican chorizo, for the right texture and flavor. If the pan gets too greasy, blot excess fat with a paper towel.
Step 4: Toast the Rice and Add Spices
- Coat the rice: Add the paella rice to the pan, stirring to coat it in the chorizo oil and vegetable mixture. Cook for 1–2 minutes, stirring gently, until the rice is slightly translucent and toasted—this enhances its nutty flavor.
- Season: Sprinkle the smoked paprika and turmeric (or add the saffron-infused broth later) over the rice. Stir for 30 seconds to bloom the spices, releasing their aroma.
Pro Tip: Toasting the rice is a crucial step for authentic paella texture. Keep stirring to prevent it from sticking or burning.
Step 5: Simmer the Paella
- Add broth and chicken: Pour the hot chicken broth into the pan, stirring gently to combine. Return the browned chicken pieces (and any juices) to the pan, nestling them evenly into the rice. Taste the broth and adjust with additional salt if needed (the chorizo and broth add salt, so go easy).
- Cook undisturbed: Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cook for 20–25 minutes without stirring, allowing the rice to absorb the broth and develop a slight crust (socarrat) on the bottom. Rotate the pan occasionally if your stove has uneven heat, but avoid mixing to preserve the paella’s texture.
- Add peas: After about 10 minutes, when the rice is halfway cooked, scatter the peas evenly over the top. Do not stir—they’ll steam gently and retain their bright color.
Pro Tip: If the rice looks dry before it’s tender, add an extra ¼ cup hot broth or water, but avoid overdoing it—paella should be moist but not soupy.
Step 6: Rest and Garnish
- Check doneness: The paella is ready when the rice is tender, the liquid is fully absorbed, and you hear a slight sizzling (a sign of the coveted socarrat). If the rice needs more time, cook for an additional 2–3 minutes, checking carefully.
- Rest: Remove the pan from the heat, cover with a clean kitchen towel or aluminum foil, and let the paella rest for 5–7 minutes. This allows the flavors to meld and the rice to settle.
- Garnish: Arrange lemon wedges around the edges of the pan for squeezing. Sprinkle with chopped parsley and, if desired, a pinch of flaky sea salt for a final touch.
Step 7: Serve and Enjoy
Bring the paella pan to the table for a stunning presentation—its golden rice and vibrant ingredients are meant to be admired! Serve directly from the pan, encouraging guests to scoop up some of the crispy socarrat from the bottom. Pair with a crisp green salad, crusty bread, or a chilled glass of Spanish albariño or homemade lemonade for a complete experience.
Timing
- Prep Time: 15–20 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–60 minutes
Nutritional Information (Approximate, Per Serving)
- Calories: 450–500 kcal
- Protein: 25–28 g
- Fat: 20–25 g
- Carbohydrates: 40–45 g
- Fiber: 3–4 g
Note: Values vary based on portion size, chorizo type, and rice variety. Use a nutrition app for precise calculations.
Tips for Paella Perfection
- Choose the right rice: Bomba or Calasparra rice is ideal for absorbing broth while staying firm. Arborio is a good substitute, but avoid long-grain rice, which won’t achieve the right texture.
- Master the socarrat: The crispy rice crust is a paella hallmark. Cook over medium-low heat toward the end and listen for a gentle crackle. Don’t force it—too much heat can burn the bottom.
- Saffron vs. turmeric: Saffron is traditional but pricey; a small pinch goes a long way. Turmeric is a budget-friendly alternative for color, though it lacks saffron’s floral notes.
- Pan size matters: Use a wide, shallow pan to ensure the rice cooks evenly in a thin layer. A 12–14-inch skillet works for this recipe; scale up for larger crowds.
- Make it ahead: Prep the chicken, chorizo, and vegetables in advance and store in the fridge. Heat the broth and assemble when ready to cook.
Creative Variations
- Seafood Paella: Add shrimp, mussels, or calamari in the last 5–7 minutes of cooking for a coastal twist. Use fish stock instead of chicken broth.
- Vegetarian Paella: Skip the chicken and chorizo, and add artichoke hearts, green beans, and roasted red peppers. Use vegetable broth for a plant-based version.
- Spicy Kick: Use hot chorizo or add ½ teaspoon red pepper flakes with the spices for a fiery paella.
- Mixed Paella: Combine chicken, chorizo, and shrimp for a classic Valencian-style paella that’s sure to impress.
- Herb-Infused: Stir in 1 teaspoon fresh thyme or rosemary with the spices for an aromatic twist.
Pairing Suggestions
- Drinks: A chilled Spanish white wine like albariño or verdejo complements the paella’s flavors. For non-alcoholic options, try homemade lemonade with a sprig of mint or a sparkling water with citrus.
- Sides: Serve with a simple green salad with arugula, cherry tomatoes, and a sherry vinaigrette. Grilled asparagus or marinated olives add a Mediterranean touch.
- Dessert: Finish with a light Spanish dessert like flan, churros with chocolate sauce, or fresh oranges with a drizzle of honey.
Why You’ll Love This Recipe
This Chicken & Chorizo Paella is a celebration of bold flavors, vibrant colors, and communal dining. The smoky chorizo, tender chicken, and golden rice create a dish that’s both comforting and festive, while the peas and peppers add freshness and balance. It’s a one-pan meal that minimizes cleanup but maximizes impact, making it ideal for weeknight dinners or special occasions. Plus, the flexibility to customize with your favorite proteins or veggies means it’s a recipe you’ll return to again and again. Bring a taste of Spain to your table and watch your guests dig in with delight!
Storage and Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days. The flavors deepen over time, making it great for next-day lunches.
- Reheating: Reheat in a skillet over medium heat with a splash of broth or water to restore moisture, stirring gently. Alternatively, microwave in a covered dish for 2–3 minutes.
- Freezer: Freeze in airtight containers for up to 1 month. Thaw overnight in the fridge before reheating. Note that the rice texture may soften slightly.
A Taste of Paella’s History
Paella hails from Valencia, Spain, where it was traditionally cooked over an open fire with local ingredients like rabbit, snails, and beans. The dish’s name comes from the wide, shallow pan (paellera) used to prepare it. Over time, paella evolved to include seafood, chicken, and chorizo, reflecting Spain’s diverse culinary landscape. Our version nods to this history while keeping things approachable for modern kitchens, capturing the spirit of shared meals and sunny gatherings.
