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!

This amazing chicken and chorizo paella is the perfect dish to make at home, either for a casual dinner or for entertaining. It&#39;s such an easy and flavor-packed recipe that comes together in 45 minutes!

saffron threads (about 2 teaspoons)

chicken boneless thighs (or bone-in)

yellow onion, small-diced

red bell pepper, small-diced

garlic,

dry-cured smoked Spanish chorizo, sliced (see notes below)

Arborio rice (see notes below)

tomatoes

Salt and pepper

Olive oil

Combine a large pinch of saffron threads with 1 tablespoon of chicken broth to let it infuse. Set aside.

Season the chicken with salt and pepper on both sides. Heat about 2 tablespoons of olive oil in a large 12-inch skillet (one with a lid) over medium heat. Cook the chicken about 6 to 8 minutes per side, until browned. Remove from the skillet and transfer to a plate. It doesn&#39;t need to be completely cooked through at this point.

To the same pan (do not wipe), add a few more drizzles of oil. Then add the onions, bell peppers, garlic, and smoked paprika. Sauté until fragrant and soft, about 5 to 6 minutes. Add sliced Spanish chorizo and cook for about 3 more minutes, stirring occasionally, until fragrant and slightly browned.

Add the rice and canned diced tomatoes. Stir to combine for about 2 minutes.

Stir in the 3 cups of chicken broth and saffron threads along with the broth it was infused in. Add salt and pepper to taste, and stir to combine. Bring to a light boil and then reduce to a simmer.

Return the chicken to the pan, nesting it under the broth. Add the frozen peas on top. Cook, covered, for about 25 minutes on low heat, until the rice is tender and the chicken is fully cooked through. Tip: Once it comes to a simmer, let the rice cook undisturbed, do not stir constantly. Stirring will cause it to have the consistency of risotto.

Remove from heat and let it sit for 5 to 10 minutes before serving, with the lid covered. During this time, the rice will absorb the remaining liquid and flavors. Serve with parsley and lemon wedges. I&#39;d highly recommend a squeeze of lemon juice to amplify flavors. Enjoy!

Made this for the second time last night. Added some shrimp near the end and submerged them in the mix. Absolutely awesome. Such a hit!

First time cooking paela. Very good recipe.Kids loved it!

My girlfriend and I have done this recipe twice and it's SO good. We did find that the estimated Time to Cook was a bit off. Our experience:
Prepping and cooking: two hours.
Taking pictures and proudly texting pictures to relatives: three minutes
Eating a large plateful: twelve minutes
Raving about how good it was: five minutes
Returning and eating a second plate: ten minutes.

Thanks for the wonderful recipe.

A bit expensive (was $28 for saffron) and putsy but delicious!! It was perfectly cooked throughout and such great flavors! I made it per the recipe but can see how versatile it could be.

Delish. Followed recipe except no saffron so used pinch of turmeric into sauce just before added arborio rice. Used green pepper. Used larger can of tomatoes (skinned but whole) chopped them for better tomato flavor. Skipped peas. Added 1 pound cleaned wild caught large shrimp to top 10 minutes before finished until shrimp opaque. Rest according to instructions. Crusty bread and a light salad on the side - wonderful. Thank  you.

Outstanding dish for a dinner with a couple of friends. We made the recipe pretty much as written (used boneless skinless chicken thighs, no onion).  We found a nice Spanish chorizo at Whole Foods and took the casing off.  The flavor was great and everyone enjoyed it.  We did it on a 16” paella pan over a grill without changing the proportions in this recipe and it worked really well.  There were just enough leftovers for a single lunch.  Thank you!

Amazing!!!! I stayed close to exact. One faux pas. Couldn’t find the right chorizo so I did exactly what she said not to and tried Mexican chorizo (confession - I never cooked with this before in my life. Crumbly is an understatement…it basically melted.) thankfully I experimented with the wrong chorizo in a separate pan. I salvaged what I could from the melted down mess and added it to the veggies when I added in the rice. Honestly it just added nice flavour in the end. I could only find skin on, bone in thighs. My pack came with seven of these…I couldn’t just leave one man behind so I added all seven. It just barely fit in the pan. I am pleased with how it turned out although it was close to overflowing. I was disciplined enough not to open the top while the rice was cooking and instead just mopped up some overflow with a paper towel. I didn’t need to add much salt overall as the broth, chicken (from salting at the beginning), and chorizo had plenty. 

For a Spanish themed night I paired with this salad and sangria. I probably would have added a crusty bread next time to stretch the meal a little more. Would go nice with the salad.

Sprouts Farmers Market usually carries Boar's Head Spanish style chorizo in an 8 ounce package.

I made this recipe a few months ago just for a change of pace.  It's now become a weekly tradition in this house. One the the best dinner dishes I've ever prepared. I absolutely enjoy fixing this, especially since I only need one large skillet.  
Most of the time I prepare it without the chorizo due to the sodium content but I use extra garlic, saffron and smoked paprika to compensate for that.  
All I need to do now is get a much larger paella pan.

Cooked this recipe tonight and it was really nice. Everyone said how tasty it was.

I used chicken thighs but de-boned them and cut them into bit sized pieces. I also used a couple of handfuls of black olive to mix up the colours a bit. The meal came out very nicely. I will drop the peas when I cook this again, they didn't fit in compared to everything else.

A Spanish holiday classic, packed full of crispy chicken and chorizo pieces and tender, glossy saffron-yellow rice. This chicken and chorizo paella recipe is one of a kind. Brimming with the rich tastes of Spanish cuisine, this simple recipe combines succulent chicken and smoky chorizo, creating a hearty and satisfying meal. The traditional sofrito base, featuring garlic and red peppers, infuses the dish with depth and warmth. Saffron and paprika add a beautiful golden hue and aromatic essence. This chicken and chorizo paella can be easily prepared in a large paella pan or a sturdy skillet, making it perfect for family dinners or gatherings. Garnished with fresh lemon wedges and paired with a crisp salad, this dish will transport you to the sunny streets of Spain. Whether you're a seasoned cook or new to Spanish recipes, this paella is a killer addition to your culinary repertoire.

Chicken And Chorizo Paella Recipe

Skinless Chicken Thigh

Chorizo

Onion

Garlic Clove

Red Bell Pepper

Pepper

Sweet Smoked Paprika

Saffron

Paella Rice

Chicken Stock

Frozen Pea

Fresh Flat Leaf Parsley

Lemon

Salt

Black Pepper

Cut the chicken into bite-sized pieces and season really well with salt and black pepper. Run a knife down the chorizo ring on a clean chopping board, then peel and discard the papery skin. Cut into 2cm chunks. Finely chop the onion, then finely chop the garlic cloves. Deseed and chop the peppers into 2cm pieces.

Put a splash of olive oil into a large (30cm), lidded deep frying pan set over a medium-high heat. Add the chorizo pieces and fry for 3-4 mins until the chorizo is crisp and has rendered some of its fat into the pan. Use a slotted spoon to scoop the chorizo out onto a plate.

Turn the heat to high and add the chicken pieces to the same pan. Fry for 5-6 mins, stirring occasionally, until caramelised. Scoop out onto the chorizo plate.

Turn the heat down to medium and scrape in the onion and pepper pieces along with a pinch of salt. Cook, stirring, for 8-10 mins until the onion has softened. Add the garlic, paprika and saffron and cook for 2 mins while stirring.

Tip the rice into the pan and mix really well so all the grains are coated in the lovely oil. Add the chorizo and chicken pieces, then pour in the chicken stock. Bring to the boil, season with salt and pepper and reduce the heat to low-medium. Put on the lid and simmer for 20 mins.

Add the peas to the pan and gently stir – most of the water should have been absorbed by now. Turn the heat to medium, leave the lid off and cook for a final 5 mins. There is no need to stir. The peas will defrost and the bottom should start to get a little crisp.

To serve, scatter over the parsley leaves and serve with lemon wedges for squeezing over.

Really delicious, I used slightly less stock - about 700ml which was plenty and added a few prawns in at the end, but it was really tasty and easy to make. 

Fab recipe! Super easy and very tasty! Great with added prawns 😊

Does this recipe re-heat/microwave well? Any tips? x

The intro on this recipe mentions tomatoes and tumeric which then arent in the ingredients or recipe... confused

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Top 5 chorizo paella recipes from across the web

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Chicken and Chorizo Paella

Chorizo and Chicken Paella

Prawn and Chorizo Paella Recipe

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Chicken And Chorizo Paella Recipe

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