Chicken & Chorizo Paella
A Spanish-Inspired Feast in One Pan!
No seafood? No problem. This bold, smoky, saffron-kissed paella hits all the right notes.
Ingredients
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken thighs, cut into chunks
- 1/2 lb Spanish chorizo, sliced into rounds
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 tsp smoked paprika
- 1 1/2 cups short-grain rice (bomba or Arborio)
- A pinch of saffron threads (optional but authentic)
- 3 1/2 cups chicken broth
- 1/2 cup frozen peas
- Salt & pepper to taste
- Lemon wedges & chopped parsley for garnish
Instructions
1️⃣ Brown the Chicken:
Heat olive oil in a wide skillet or paella pan over medium heat. Season chicken with salt and pepper, then brown on all sides. Remove and set aside.
2️⃣ Sauté Chorizo & Veggies:
In the same pan, add sliced chorizo. Cook until lightly crisp and its oil releases. Add onion, garlic, and red bell pepper. Sauté until softened.
3️⃣ Add Spices & Rice:
Sprinkle in smoked paprika, stir, then add rice. Toast for 1–2 minutes to absorb flavor.
4️⃣ Simmer with Broth:
Pour in chicken broth and saffron (if using). Stir once to combine, then nestle the chicken back into the rice.
5️⃣ Cook Uncovered:
Reduce heat to low. Let it simmer without stirring for 15–20 minutes, or until rice is tender and most liquid is absorbed.
6️⃣ Finish with Peas:
Sprinkle peas on top, cover loosely with foil or a lid, and steam for 5 minutes more.
7️⃣ Garnish & Serve:
Squeeze lemon wedges, sprinkle chopped parsley, and serve straight from the pan!
Pro Tip:
For that authentic crispy rice bottom (socarrat), turn the heat to medium-high for the last 2 minutes — but resist the urge to stir!
Prep Time: 10 min | Cook Time: 30 min | Total: 40 min
Servings: 4–6 | Calories: ~480 kcal per serving
