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Chicken & Chorizo Paella recipe

Chicken & Chorizo Paella recipe

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A tasty meal enjoyed by everyone

5 people made this


  • 4 tbsp Olive Oil
  • 400g Chicken Breast Fillets—Diced
  • 1 Large Onion - Finely Chopped
  • 2 Cloves Garlic—Crushed
  • 1 tsp Ground Turmeric
  • 1 tsp Smoked Paprika
  • 115g Chorizo Sausage—Peeled & Sliced
  • 225g Paella Rice
  • 1 Pint Chicken Stock
  • Salt & Black Pepper
  • 10 Cherry Tomatoes— Halved
  • 1 Red Pepper—Seeded & Sliced
  • 115g Frozen Peas


  1. Heat the oil in a large non-stick pan and brown the Chicken on both sides.
  2. Add the Onion & Garlic, then stir in the Turmeric & Smoked Paprika.
  3. Cook for 2 minutes.
  4. Add Chorizo, Rice & Stock—Season to taste.
  5. Cover and continue to cook on a medium heat for 15 minutes.
  6. Add the Chopped Tomatoes, Red Pepper & Frozen Peas.
  7. Cover and cook for a further 10 minutes or until the chicken is tender and the rice has absorbed the stock. (Stir from time to time add a little water if needed).


Serve with Wholegrain Cob Loaf -Enjoy

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Excellent - Will definitely make this again and again.-19 Feb 2017

Chicken & Chorizo Paella

In an 18- to 20-inch paella pan, large Dutch oven or deep skillet, heat 2 tbsp. oil over medium-high. Season the chicken with salt and pepper. Cook until browned on one side, 5 to 7 minutes turn. Scatter the chorizo around the chicken. Cook, stirring the chorizo occasionally, until the chicken is cooked through and the chorizo is browned, about 5 minutes transfer to a bowl. (If using a Dutch oven, transfer the chicken to a bowl and continue cooking the chorizo until browned, 2 to 3 minutes more add to the bowl.)

Reduce the heat to medium add 1 tbsp. oil, the onion, bell pepper, garlic, bay leaves and paprika. Cook, stirring often, until the vegetables soften, about 5 minutes. Stir in the rice. Add 5 cups stock bring to a boil. Reduce the heat to medium simmer, stirring occasionally and adding more stock by the cup if too dry, until the rice is almost al dente, 13 to 15 minutes.

Meanwhile, slice the chicken into thin strips.

Increase the heat to high. Stir the chicken and chorizo into the rice season. Scatter with the peas cook, without stirring, until the rice is al dente and forms a crust on the bottom of the pan, about 5 minutes. Top with the parsley.

What do you need?

  • Use skinless boneless chicken thighs.
  • Using breast is possible, but the breast will dry out too much during cooking, the thighs are so much better for this recipe, they will remain moist.
  • The Spanish links, which are dried, cured, and ready to eat. They are usually sold in the same section as other cured sausages. It has a vibrant red color, due to the high content of paprika and it is made of pork and pork fat. It comes in sweet and spicy, for this recipe I used the spicy kind.
  • And if you like chorizo, you might want to try this Spanish Chicken and Chorizo Stew, the Argentinian Choripan con chimichurri, or a simple and delicious Mexican Tostada.
  • One large fresh red bell pepper and 2 large roasted red peppers from a jar of peppers preserved in oil.
  • Short-grain rice, like Arborio or Bomba. I have Arborio most of the time, I use it for risotto as well.
  • Chicken stock &ndash preferably homemade otherwise a good quality brand, something not too salty.
  • Dry white wine.
  • Smoked paprika: when talking about paprika, I always insist on buying the best one you can afford. I am not so particular about other spices, but when it comes to paprika, either sweet, hot, or smoked, I feel it makes a world of difference.
  • There is no other spice for which I am more willing to pay some extra money. Once you&rsquove noticed the difference you will never go back to the cheap supermarket sorts that, honestly, only taste of dust.
  • For this dish, I use real sweet Spanish smoked paprika or Pimenton. (Amazon affiliate link)
  • Saffron: a large pinch of saffron threads. It does belong in paella, but if you don&rsquot have it, don&rsquot stress too much, I&rsquove often cooked this dish without it, and it was still delicious.

Other ingredients: olive oil, onions, garlic, tomato for the sofrito. Peas, fresh parsley and lemon wedges.

Recipe Instructions

Ok. Get ready for the easiest paella ever. Season the chicken with salt and pepper. In a medium cast iron skillet or other wide, flat skillet, heat the olive oil over medium high heat and brown the chicken.

We’re using a cast iron skillet, which makes it easier to distribute heat evenly across your entire paella. We highly recommend cast iron pans. They’re pancake griddles, chemical-less non-stick pans, and panini presses, all rolled into one. Win!

Remove from the pan, add the onion, and cook over medium heat until caramelized.

Add the chorizo and crisp it up.

Add the tomato and cook for a minute.

Then add the yellow rice (we used Vigo brand) and toast it for a couple minutes.

Add the butter beans, chicken broth, and the browned chicken, and season to taste. Shake the pan so all the ingredients are distributed evenly. Bring the mixture to a boil.

Once boiling, lower the heat to the lowest setting and cover the pan tightly with a lid or with foil. Cook, covered, for about 25 minutes (you can peek in towards the end to see if you need to add in a little more liquid). In the last five minutes of cooking, sprinkle the peas over the top, cover, and finish cooking until the rice is tender and the peas are warmed through.

And that’s it! Done. We were originally going to call this an “Easy Chicken Chorizo Paella for 2.” But that would only be true if the two of you haven’t eaten in 2 days and are particularly ravenous. It’s more like 4 human-sized portions.

Wait…brainstorm! Would it be a bad idea to throw all the ingredients (rice, browned chicken, crisped chorizo, beans, peas, etc.) into a rice cooker and press ‘ON’? Methinks a bunch of Spaniards are probably rolling over in their graves, but it also sounds pretty painless and awesome. It could work…

If any of you decide to experiment with that, we want to hear your findings! Best idea ever…or complete no no?

Hypothesis: best idea ever.

In any case, if you’re not into all that scientific method malarky, this chicken chorizo paella is still more than easy enough for anyone. Enjoy it, and feel free to leave us a message in the comments!

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Recipe Summary

  • 2 tablespoons vegetable oil
  • 1 medium zucchini, quartered and cut into 1/4-inch slices
  • 1 shallot, minced
  • 2 cloves garlic, minced, or more to taste
  • 1 ½ cups long-grain white rice
  • 1 (14 ounce) can diced tomatoes
  • 1 cup water, or as needed
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon saffron
  • salt and ground black pepper to taste
  • 1 large bay leaf
  • 1 (14 ounce) can sweet peas
  • 2 tablespoons vegetable oil
  • ½ pound chorizo
  • 4 chicken thighs, cut into 1/2-inch pieces
  • ½ red bell pepper, diced
  • ½ green bell pepper, diced
  • 2 serrano peppers, thinly sliced
  • 1 small yellow onion, cut into 1-inch pieces
  • 1 medium tomato, diced
  • 1 pound shrimp
  • ½ pound bay scallops
  • 1 avocado, diced
  • 1 bunch chopped fresh cilantro

Heat oil in a large saucepan over medium heat. Add zucchini and cook until lightly browned, about 2 minutes. Add shallot and cook until beginning to brown, about 2 minutes. Add garlic and cook until very lightly browned, about 1 minute. Add rice and toast about 1 minute. Add canned tomatoes, mix well, and cook for 1 minute. Add water, chili powder, cumin, saffron, salt, and black pepper. Mix well. Add bay leaf. Cover the saucepan and cook until rice is tender, 20 to 25 minutes.

Add 1/4 can of peas to cooked rice mixture and mix well. Partially cover saucepan to allow steam to release and set aside.

Heat oil in a large paella pan over medium heat. Add chorizo cook and stir until browned, 5 to 7 minutes. Move cooked chorizo to the outside of the pan. Add chicken and cook until mostly cooked through, 8 to 10 minutes. While chicken is cooking, add bell peppers, serrano peppers, onion, and diced tomato. Move cooked chicken to the outside of the pan.

Add shrimp to the paella pan. Add a small amount of water if there is not enough moisture in the pan. Cook shrimp 2 minutes per side. Add scallops and cook 2 minutes more.

Reduce heat under the paella pan to medium-low. Mix all ingredients in the pan together in a triumphant manner, forming a glorious mixture. Add finished rice in a layer on top of the mixture in the paella pan. Continue cooking 2 to 4 minutes more, until all meat, chicken, and seafood have been cooked through. Add avocado and cilantro, mix together, and serve.


1 red onion, roughly chopped
2 red peppers, thinly sliced
2 cloves of garlic, grated
6 free-range skinless, boneless chicken thighs
150g firm chorizo, thickly sliced into 1cm coins
2 tbsp olive oil
4 generous pinches of good saffron (I like Belazu)
250g paella rice
600ml hot chicken stock
1 lemon, juice only
sea salt flakes, to taste
To serve:
chopped flat-leaf parsley
1 lemon, cut into wedges

Finishing the dish

After the rice is fully cooked, there should be no liquid left. If you see liquid remaining, allow it to cook a few minutes longer. Next I add frozen peas, manzanilla olives, and parsley to the paella. The frozen peas will thaw when you stir the paella together.

If you’re not an olive fan, don’t write them off so quickly in this recipe. I would give them a try because it really brings the flavors full circle and I’ve flipped olive haters with this dish (mission accomplished). It gives the paella a delicious salty note with each bite.

Serve the chicken and chorizo paella with freshly chopped parsley and lemon wedges. The acid in the lemons give it a nice bright flavor.

Recipe Summary

  • 4 cups chicken stock
  • 1/2 teaspoon ground saffron
  • Coarse salt and freshly ground pepper
  • 8 bone-in, skin-on chicken thighs (about 3 1/2 pounds)
  • 1 teaspoon pimenton (smoked Spanish paprika)
  • 2 teaspoons extra-virgin olive oil
  • 12 ounces dried chorizo, sliced 1/8 inch thick on the bias
  • 1 white onion, coarsely chopped
  • 4 garlic cloves, minced
  • 3 medium vine-ripe tomatoes, coarsely chopped
  • 2 1/2 cups Arborio rice
  • 1 cup fresh shelled English peas

Preheat oven to 400 degrees. Warm stock, saffron, and 1/2 teaspoon salt in a saucepan over medium heat. Season chicken with 2 teaspoons salt, 1/2 teaspoon pepper, and the pimenton. Heat oil in a 14-inch paella pan or a high-sided ovenproof skillet over high heat. Brown chicken for 6 to 8 minutes transfer to a plate.

Pour out all but 1 teaspoon oil. Cook chorizo over medium-high heat until lightly browned, about 2 minutes. Add onion and garlic. Cook until soft, about 5 minutes. Add tomatoes. Cook, stirring, until thick, about 5 minutes. Stir in rice, then add broth mixture. Bring to a boil. Cook for 2 minutes, stirring often. Add peas, then chicken. Bake for 20 minutes. Let stand for 10 minutes.

Heat the paella pan then add 2 tablespoons of the olive oil, the chicken and chorizo. Season well with salt and pepper and cook until quite brown all over. Remove the chicken and chorizo to a bowl.

Add the rest of the oil to the same pan and, when hot, add the onion. Cook over a medium heat, stirring occasionally until the onion has softened and is golden.

Now add the garlic, cook for a few minutes then add the capsicum and cook for a further 5 minutes until lightly coloured and softened.

Now add the tomatoes, season liberally with salt and pepper and cook slowly until the sofrito has reduced and there is no liquid left. Add about ½ cup of water and continue to cook until the liquid has again reduced. This should all take about 45 mins and can be done ahead of time. The sofrito should have a concentrated flavour and pulpy consistency.

While the sofrito is cooking, gently heat the saffron in a small pan for a few minutes, until it changes colour and becomes fragrant. Be careful as it burns easily. Remove from the heat, crush with the back of a spoon and add to 2 tablespoons of warm water. Add the chicken, chorizo and paprika to the finished sofrito and cook, stirring for a couple of minutes.

Add the water or stock, the beans and rosemary and bring to the boil. Taste the mixture. It should be very tasty – if not, add salt. Now add the saffron and liquid and the rice and bring to the boil. Stir briefly then turn to a low heat. Do not stir any more. Cook the paella for 15-18 minutes or until the rice is plump and almost soft it should be a little resilient. Now turn the heat to high and cook for a couple of minutes. Any remaining liquid will boil away and a crust will form on the bottom of the pan.

Remove from the heat and cover with a tea-towel for 10 mins, then remove the tea-towel and allow to rest for another 5-10 mins before serving. Squeeze over the lemon juice and sprinkle with chopped parsley.