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Easy Chicken and Chorizo Paella

A vibrant and flavorful dish featuring tender chicken and spicy chorizo, perfect for weeknight dinners or family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Spanish
Calories: 600
Ingredients Method Notes

Ingredients
  

For the base
  • 2 tablespoons olive oil For cooking
  • 1 cup chorizo, sliced
  • 2 cups boneless, skinless chicken thighs, cut into chunks
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 teaspoon paprika
  • 1 teaspoon saffron threads (optional)
  • 3 cups chicken broth
  • 1.5 cups Arborio rice (or any short-grain rice)
  • 1 cup peas (frozen or fresh) Optional
  • to taste Salt and pepper For seasoning
  • for garnish Fresh parsley

Method
 

Preparation
  1. In a large skillet or paella pan, heat the olive oil over medium heat.
  2. Add the chopped onion and bell pepper. Sauté for 3-4 minutes until softened. Add the minced garlic and sauté for an additional minute.
  3. Stir in the sliced chorizo and chicken pieces. Cook until the chicken is browned and cooked through.
  4. Sprinkle paprika, saffron (if using), and a pinch of salt and pepper. Mix well.
  5. Add the Arborio rice to the pan, spreading it evenly throughout the mixture.
  6. Carefully pour in the chicken broth and bring the mixture to a boil.
  7. Reduce heat to low, cover, and let it simmer for 20-25 minutes, until the rice is fully cooked and has absorbed most of the liquid.
  8. In the last five minutes, add the peas, stirring them into the dish.
  9. Remove from heat and let it sit, covered, for about 5 minutes. Garnish with fresh parsley before serving.

Notes

For ingredient substitutions, consider using jasmine or basmati rice instead of Arborio rice. You can also replace chicken with shrimp or add a handful of mussels for a seafood twist. Avoid lifting the lid while the paella simmers; the steam is crucial for cooking the rice perfectly.