chorizo paella

This easy chicken and chorizo paella is bursting with Spanish inspired flavours. It takes 30 minutes to make and is a budget alternative to the classic.

Chicken and Chorizo Paella

onion, finely diced ((£0.65/3)=(£0.22))

garlic, minced ((£0.69/3)=(£0.23))

110 g (½ pack) Spanish chorizo skinned

300 g short grain paella rice ((£1.40))

400 g 1 tin chopped tomatoes ((£0.28))

650 g boneless, skinless chicken thighs,

peppers

lemon, juiced + wedges to serve ((£0.40))

olive oil

paprika

turmeric

chicken stock

Add the diced onion and olive oil into a large/deep non-stick frying pan on a low/medium heat. Season with salt and saute for around 3 minutes, until softened.

Next, add the chorizo into the pan and fry for a couple of minutes, adding the garlic in after the fat starts to render from the chorizo.

Add the rice, paprika, turmeric, another pinch of salt and pepper and continue to gently fry for a couple of minutes. This will toast the rice slightly and bloom the spices.

Next, pour the chopped tomatoes, chicken thighs and stock into the pan. Stir to incorporate everything and reduce the heat to a low simmer. Cover with a lid for 20 minutes.

After this, stir the peppers and peas into the pan and pop the lid back on to cook for another 5 minutes.

At this point, everything will be cooked! Finish by squeezing the juice of half a lemon (or a whole depending on preference) into the pan and seasoning with salt if necessary. Enjoy!

This cast iron chicken and chorizo paella is a flavor party in a skillet. An easy paella recipe with chicken breast and Spanish chorizo, made in a cast iron skillet to get that crispy rice on the bottom and filled with red bell peppers, aromatics, saffron rice, peas, manzanilla olives, and more! This easy one skillet chicken and chorizo paella recipe is perfect for feeding the whole family.

Chorizo and Chicken Paella

olive oil (divided)

chicken breasts (or thighs

smoked paprika

Kosher salt/Freshly ground black pepper

yellow onion (diced (1/3 cup))

red bell pepper

garlic (minced)

tomatoes (1 can)

dry white wine

chicken broth

saffron threads

rice

green peas

manzanilla olives

parsley

Lemon wedges

Heat 3 tbsp oil in a large cast iron skillet [see note #2] on medium/high heat. Add in the sliced chorizo and brown on both sides, use a slotted spoon and set aside in a bowl. Add in the chicken, paprika, pinch of salt and pepper. Brown the chicken on all sides and using a slotted spoon set aside with the chorizo.

Lower the heat to medium. Add 1 tbsp olive oil and sauté the onion and peppers till softened, about 4 minutes. Add in the garlic and sauté until fragrant, about a minute.

Add in the white wine and deglaze the pan. Using a spoon, scrape off the bits that were on the bottom of the pan. Allow the alcohol to cook off and liquid reduce, about 3 minutes.

Stir in the diced tomatoes, chicken broth, pinch of saffron, and turmeric. Add back in the chorizo and chicken. Bring to a gentle boil.

Once the liquid is gently boiling, carefully add in the rice and stir once so that it evenly disperses. The rice should be covered in liquid. Lower the heat and cover with lid or foil and allow to cook undisturbed for 20 minutes. This allows the rice to develop a crispy bottom.

When the liquid has been fully absorbed add in the peas, olives, and parsley mix all together. If there is liquid remaining, allow it to cook a few minutes longer.

Garnish with freshly chopped parsley and serve with lemon wedges on the side, to squeeze over the dish.

While it&#039;s not traditional to add chorizo, this prawn and chorizo paella recipe is a no-brainer! It&#039;s delicious, easy, and sure to impress.

Prawn and Chorizo Paella Recipe

chorizo (semi-cured, thickly sliced)

yellow onion (finely diced)

red bell pepper (diced)

garlic (crushed and diced)

cumin

saffron

tomato paste

bomba rice (or arborio)

stock

lemon wedges

parsley (chopped)

Place a paella or large skillet over medium heat and add the olive oil. Fry the chorizo to release some of its oil, about 2 minutes.

Add the onion and bell pepper and sauté, stirring occasionally, until the onion is soft and translucent. Add the garlic, paprika, saffron, and cumin and saute for another minute until aromatic.

Stir in the tomato paste, and cook for another 2 minutes. Add the rice and sauté, stirring constantly until well mixed, about 2-3 minutes.

Pour in the stock, season with salt, and bring to a boil. Immediately turn the heat down to low and simmer for 10-15 minutes. Don&#39;t stir the rice at all; it will release its starch and look soft. Add a splash of water if the pan dries out.

When the rice has about 5 minutes left, arrange the prawns on top of the rice, pressing them into the rice with the back of a spoon. Cook until the prawns are pink and opaque, and all of the liquid in the pan has evaporated.

Serve from the pan for a spectacular presentation, and drizzle with freshly squeezed lemon juice to enhance the flavor. Enjoy right away!

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Chorizo and Chicken Paella

Prawn and Chorizo Paella Recipe

Top 3 chorizo paella recipes from across the web

The most viewed chorizo paella recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken and Chorizo Paella

Chorizo and Chicken Paella

Prawn and Chorizo Paella Recipe

The most viewed chorizo paella recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine