Chicken and Chorizo Paella Recipe
Paella is a quintessential Spanish dish that has captured the hearts and palates of food lovers around the world. This chicken and chorizo paella recipe showcases the vibrant, saffron-infused rice and bold flavors that have made paella a perennial favorite. With its combination of tender chicken, spicy chorizo, and a medley of vegetables, this one-pan meal is not only delicious but also incredibly satisfying.
Whether you’re hosting a dinner party or simply craving a comforting and authentic Spanish dish, this chicken and chorizo paella is sure to impress. From the first bite, you’ll be transported to the sun-drenched streets of Spain, where the aroma of simmering paella fills the air.
❤️ Why You’ll Love This Recipe ❓
What sets this chicken and chorizo paella apart is the perfect balance of flavors and textures. The smoky, spicy chorizo and tender chicken create a delightful contrast with the fluffy, saffron-infused rice. The addition of vegetables like bell peppers, peas, and onions not only adds pops of color but also contributes to the overall depth of flavor. Plus, this recipe is incredibly versatile, allowing you to easily adapt it to your dietary preferences or what you have on hand.
Beyond the taste, this chicken and chorizo paella is also a breeze to prepare. With minimal hands-on time and a one-pan approach, it’s the perfect solution for busy weeknights or when you want to impress your guests without spending hours in the kitchen. And the best part? The leftovers (if there are any!) reheat beautifully, making this dish an excellent choice for meal prepping or enjoying as a delicious lunch the next day.
🛒 What You Need to Prepare Chicken and Chorizo Paella ❓
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 ounces Spanish chorizo, sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup short-grain Spanish rice (such as Bomba or Calasparra)
• 2 cups chicken broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads
• 1/2 cup frozen peas
• Salt and pepper to taste
• Lemon wedges, for serving
The beauty of this chicken and chorizo paella is that most ingredients are pantry or freezer staples. The combination of spicy chorizo, tender chicken, and saffron-infused rice creates the authentic Spanish-inspired flavor profile that has made paella recipes perennially popular.
📝 How to Make Chicken and Chorizo Paella Step-by-Step ❓
• Step 2: Add the onion and bell pepper to the pan, and cook for 3-4 minutes, or until the vegetables are softened. Stir in the garlic and cook for an additional minute, until fragrant.
• Step 3: Pour in the chicken broth and stir in the rice, smoked paprika, and saffron. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and has absorbed most of the liquid.
• Step 4: Remove the lid, stir in the frozen peas, and season with salt and pepper to taste. Place the pan in the oven and broil for 2-3 minutes, or until the top of the paella is lightly browned and crispy.
• Step 5: Remove the paella from the oven and let it rest for 5 minutes before serving. Garnish with lemon wedges and enjoy!
⏱️ Timing Overview
• Cooking time: 25 minutes
• Total time: 40 minutes
Compared to traditional paella recipes, which can take up to an hour to prepare, this chicken and chorizo paella saves you 20% of your cooking time while delivering similar flavors.
👩🏻⚕️ Nutritional Information
Per serving (based on 4 servings):
• Protein: 36g
• Carbohydrates: 46g
• Fat: 26g
• Fiber: 4g
• Sodium: 951mg
These chicken and chorizo paella provide approximately 72% of your daily protein requirements and 16% of your daily carbohydrate needs, making them not just delicious but nutritionally valuable as well.
🔄 Healthier Alternatives for the Recipe
• Lower-carb version: Substitute cauliflower rice for the traditional short-grain rice to create a low-carb paella.
• Dairy-free adaptation: Omit any cheese or cream-based ingredients, and use a dairy-free milk or broth in the rice cooking process.
• Added protein: Incorporate additional protein sources like shrimp, scallops, or chickpeas to boost the nutritional value.
• Boost vegetables: Add more diced vegetables like zucchini, spinach, or artichoke hearts to increase the fiber and nutrient content.
These modifications can reduce calories by up to 20% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the chicken and chorizo paella.
🍽️ Serving Suggestions
• Pair with a glass of Spanish red wine or a refreshing sangria for an authentic paella experience.
• Complement the paella with a side of roasted asparagus or grilled vegetables for a colorful and well-rounded dish.
• For a family-style meal, serve the paella on a large platter with additional lemon wedges and a sprinkle of fresh parsley.
• Create a tapas-style spread by serving the paella alongside other Spanish-inspired small plates like patatas bravas or a traditional Spanish tortilla.
❌ Common Mistakes to Avoid
• Undercooking the rice: Be sure to simmer the rice for the full 15-18 minutes, or until it is tender and has absorbed most of the liquid. Undercooked rice can result in a crunchy, unappetizing texture.
• Skipping the broiling step: The final broiling step is essential for creating the signature crispy top layer of the paella. Don’t skip this crucial step!
• Overcooking the seafood: If you choose to add shrimp or other seafood to your paella, be careful not to overcook it, as it can become tough and rubbery.
• Failing to season properly: Don’t be afraid to season the paella with ample salt and pepper to bring out the full flavor of the dish.
🧊 Storing Tips for the Recipe
These chicken and chorizo paella retain their quality remarkably well:
• Freezing unbaked: You can prepare the paella up to the point of adding the peas, then cover and freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight, then continue with the final broiling step.
• Freezing baked: Allow the paella to cool completely, then portion and wrap individual servings in freezer-safe bags or containers. Freeze for up to 2-3 months. To reheat, thaw in the refrigerator overnight and then warm in a 350°F oven until heated through, about 20-25 minutes.
• Reheating: For best results, reheat the paella in a skillet or oven at 350°F until warmed through, about 10-15 minutes. You can also microwave individual portions, stirring occasionally, until heated.
❓ FAQs
Can I make this chicken and chorizo paella ahead of time?
Absolutely! This paella is an excellent make-ahead dish. You can prepare the entire recipe up to the point of adding the peas, then let it cool completely before covering and refrigerating for up to 3-4 days. When ready to serve, simply reheat the paella in a skillet or oven, stir in the peas, and broil until the top is crispy.
Can I substitute other meats for the chorizo?
Yes, you can use a variety of meats to create your own variation of this paella. Spicy Italian sausage, andouille sausage, or even ground beef or turkey can work well as substitutes for the chorizo. Keep in mind that the flavor profile may change slightly, but the overall dish will still be delicious.
Is this paella recipe suitable for specific dietary needs?
Yes, this paella can be easily adapted to accommodate various dietary restrictions. For a low-carb version, you can substitute cauliflower rice for the traditional short-grain rice. To make it dairy-free, simply omit any cheese or cream-based ingredients and use a dairy-free broth or milk alternative. Additionally, you can boost the protein content by adding extra chicken, shrimp, or chickpeas.
What can I do if my paella turns out too dry or sticky?
If your paella comes out too dry, you can try adding a bit more broth or water to the pan and simmering the rice a little longer until it reaches the desired consistency. On the other hand, if the paella is too sticky or clumpy, it’s likely that the rice was overcooked. In this case, try to add a bit more broth or water to the pan and fluff the rice with a fork to separate the grains.
Can I add other vegetables or seafood to this paella recipe?
Absolutely! One of the great things about paella is its versatility. You can easily customize this recipe by adding other vegetables like diced tomatoes, mushrooms, or artichoke hearts. For a seafood twist, try incorporating shrimp, mussels, or scallops. Just be mindful of cooking times and adjust the liquid and simmering duration accordingly.
Conclusion
These chicken and chorizo paella represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a family-style main dish or as part of a tapas-inspired spread, they’re sure to impress with their vibrant colors, tender chicken, and crispy, saffron-infused rice. The versatility of this recipe allows for countless variations to suit your taste preferences and dietary needs.
With simple ingredients and straightforward preparation, these chicken and chorizo paella demonstrate that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the cooking process.
So why not transport your taste buds to the sun-drenched streets of Spain and try this delectable paella recipe today?
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Chicken and Chorizo Paella Recipe
- Total Time: 40 minutes
Ingredients
• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 ounces Spanish chorizo, sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup short-grain Spanish rice (such as Bomba or Calasparra)
• 2 cups chicken broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads
• 1/2 cup frozen peas
• Salt and pepper to taste
• Lemon wedges, for serving
Instructions
• Step 1: In a large, oven-safe skillet or paella pan, heat the olive oil over medium-high heat. Add the chicken and chorizo, and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and the chorizo is slightly crisp.
• Step 2: Add the onion and bell pepper to the pan, and cook for 3-4 minutes, or until the vegetables are softened. Stir in the garlic and cook for an additional minute, until fragrant.
• Step 3: Pour in the chicken broth and stir in the rice, smoked paprika, and saffron. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and has absorbed most of the liquid.
• Step 4: Remove the lid, stir in the frozen peas, and season with salt and pepper to taste. Place the pan in the oven and broil for 2-3 minutes, or until the top of the paella is lightly browned and crispy.
• Step 5: Remove the paella from the oven and let it rest for 5 minutes before serving. Garnish with lemon wedges and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Cuisine: Americans
Nutrition
- Serving Size: 4 servings
- Calories: 536
- Sodium: 951mg
- Fat: 26g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 36g
Keywords: Chicken and Chorizo Paella Recipe
