Chicken and Chorizo Paella
Transport your taste buds straight to Spain with this vibrant Chicken and Chorizo Paella, a hearty twist on the classic dish. Featuring tender bites of boneless chicken thighs and smoky chorizo sausage, this recipe is infused with bold flavors from saffron threads, smoked paprika, and garlic. Fresh vegetables like red bell pepper, onion, and peas add color and texture, while short-grain rice absorbs the rich chicken broth and juicy tomatoes. Perfect for family dinners or casual gatherings, this one-pan wonder is as easy to make as it is impressive. Garnished with fresh parsley and zesty lemon wedges, this paella delivers authentic Mediterranean flair in just an hour. Keywords: Chicken and Chorizo Paella, paella recipe, Spanish cuisine, one-pan meal, saffron rice.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken thighs
- 8 ounces smoked chorizo sausage
- 1 large yellow onion
- 1 red bell pepper
- 3 garlic cloves
- 1.5 cups short-grain rice (such as arborio or bomba)
- 4 cups chicken broth
- 1 pinch saffron threads
- 1 teaspoon smoked paprika
- 14.5 ounce canned diced tomatoes
- 1 cup frozen peas
- 1 lemon
- 2 tablespoons parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large paella pan or deep skillet, heat the olive oil over medium-high heat.
Cut the chicken thighs into bite-sized pieces and slice the chorizo. Add both to the pan and sauté for about 5-7 minutes, until the chicken is browned and the chorizo is rendered. Remove them from the pan and set aside.
Chop the onion and red bell pepper, then add them to the same pan. Cook for 3-4 minutes until softened.
Mince the garlic cloves and add them to the pan. Cook for another minute until fragrant.
Add the rice to the pan and stir for about 2 minutes, allowing the grains to absorb the flavors.
Stir in the chicken broth, saffron threads, smoked paprika, and canned diced tomatoes. Bring to a simmer.
Return the chicken and chorizo to the pan, turning the heat down to medium-low. Cook uncovered, without stirring, for 20 minutes or until the rice is nearly tender and the liquid is mostly absorbed.
Add the frozen peas to the pan and cook for an additional 5 minutes.
Season with salt and black pepper to taste.
Remove from heat and let the paella sit for 5 minutes.
Garnish with chopped parsley and lemon wedges before serving.
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 2161 mg | 94% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 9.4 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1178 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
