Quick Chicken and Chorizo Paella
Discover the vibrant flavors of Spain with this Quick Chicken and Chorizo Paella, a hearty one-pan dish that’s perfect for weeknight dinners or casual gatherings. This recipe combines tender, golden-browned chicken thighs and smoky chorizo with aromatic saffron, paprika, and a medley of fresh vegetables. Made with arborio or paella rice, it features a rich, flavorful base topped with sweet peas and finished with a traditional socarrat—a crispy, golden crust at the bottom of the pan. With a quick prep time of just 10 minutes and a no-stir cooking technique, this modern take on a classic paella keeps things simple without compromising on taste. Garnished with fresh parsley and served with zesty lemon wedges, this dish delivers a taste of the Mediterranean in just 40 minutes and serves four generously. Perfect for anyone searching for a quick paella recipe that doesn’t cut corners on flavor!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 pieces boneless, skinless chicken thighs
- 2 links chorizo sausage
- 1 onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 teaspoon smoked paprika
- 0.5 teaspoon saffron threads
- 1.5 cups arborio or paella rice
- 4 cups chicken broth
- 0.5 cup crushed tomatoes
- 0.5 cup frozen peas
- 1 lemon, cut into wedges (for serving)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large, deep skillet or paella pan over medium heat.
Season the chicken thighs with salt and pepper, then add them to the pan. Brown the chicken on both sides (about 4-5 minutes per side), then remove and set aside.
Slice the chorizo into thin rounds and add to the pan. Cook for 3-4 minutes until browned, then remove and set aside with the chicken.
Add the diced onion, garlic, and red bell pepper to the pan. Sauté for 5 minutes until softened and fragrant.
Stir in the smoked paprika and saffron threads, cooking for 1 minute to bloom the spices.
Add the arborio or paella rice, coating it in the spices and vegetables for 1-2 minutes.
Pour in the chicken broth and crushed tomatoes, stirring to combine. Bring the mixture to a gentle boil.
Nestle the browned chicken thighs and chorizo slices back into the pan. Lower the heat to a simmer and cook uncovered for 20-25 minutes, or until the rice is tender and the liquid has mostly absorbed. Avoid stirring to maintain the traditional crispy bottom layer (socarrat).
Scatter the frozen peas over the top and cook for an additional 5 minutes.
Remove the pan from the heat and let the paella rest for 5 minutes.
Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
2034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.2 g | 126% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 5965 mg | 259% | |
| Total Carbohydrate | 131.9 g | 48% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 22.1 g | ||
| Protein | 147.6 g | 295% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 294 mg | 23% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2975 mg | 63% | |
*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.
