chorizo paella recipe

You can&#8217;t beat a paella &#8211; Spain&#8217;s answer to a one-pan supper. Be it cooked over an open fire, BBQ, or in the comfort of your kitchen, the chicken, chorizo, and piquillo peppers ensure this saffron-spiced rice is FULL of flavour. With a wedge of lemon or some aioli &#8211; it&#8217;s perfection. If seafood is more your thing, try this Valencian noodle paella packed full of squid, prawns and mussels!

Chicken and pepper paella with chorizo

litre chicken stock

saffron strands

olive oil

chicken

onion,

garlic cloves, crushed

chorizo sausage, chopped

tomatoes,

paella rice (Spanish bomba rice

piquillo

parsley

pitted black olives,

Lemon wedges and aioli (garlicky mayo – see tips) to serve

You’ll also need…

Heat the stock in the small pan until it comes to the boil. Add the saffron strands, then remove from the heat. Set the pan aside for at least half an hour to infuse until required (see Make Ahead).

Heat half the oil in the paella/ frying pan. Season the chicken with salt and pepper, then fry in batches for 5 minutes on each side until evenly browned (or see tips). Remove from the pan with a slotted spoon and set aside on a plate.

Add the remaining oil to the same pan and fry the onion, garlic and a little salt over a medium heat for 10 minutes until slightly softened, but not browned. Next add the chorizo sausage and cook for 3-4 minutes, stirring and breaking it down, until lightly golden. Stir in the tomatoes and cook for 3-4 minutes until you have a thick paste. Add the rice, then stir well for 1 minute to coat each grain.

Pour in the saffron infused stock, then return the chicken and any resting juices to the pan. Bring to the boil and cook uncovered – without stirring – over a low-medium heat for 20 minutes or until the rice is cooked but with a little firmness. It should be sticky at the bottom and there will be steam holes appearing over the surface of the rice.

Scatter the peppers, parsley and olives over the top of the rice, carefully cover with foil and crimp it to seal, then set aside for 5 minutes to warm the peppers and olives through. Uncover, stir well, then serve with lemon wedges and aioli.

Try our quick paella recipe made with squid and chorizo. It simplifies the usually-complicated Spanish dish and is ready in just 30 minutes. Or cut the cooking time even further with our 15-minute paella.

Cheat&#8217;s squid and chorizo paella

tbsp oil

butter

onion, finely sliced

long-grain rice, rinsed in cold water

saffron threads (optional)

lemon

chicken stock,

raw chorizo, sliced

small squid,

frozen peas, defrosted

flatleaf parsley, chopped

Preheat the oven to 180°C/fan160°C/gas 4. Heat the oil and half the butter in a small casserole or flameproof dish with a lid. Fry the onion and garlic over a medium heat for 5 minutes until softened.

Add the rice and fry for 1-2 minutes until coated in the oil and butter, then add the saffron, lemon zest and hot stock. Bring to the boil, then cover with a lid and bake in the oven for 20 minutes until the stock has been absorbed.

Meanwhile, heat a frying pan over a medium-high heat. Add the chorizo slices to the pan and fry for 5-10 minutes until golden and cooked through, then remove from the pan with a slotted spoon. Add the remaining butter to the pan and increase the heat to high. Season the squid with sea salt and black pepper and fry for 1-2 minutes until just cooked. Set aside.

Remove the rice from the oven and stir in the squid, chorizo and peas. Check the seasoning, stir in the parsley and lemon juice, then serve.

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 3 chorizo paella recipe recipes from across the web

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Chicken and pepper paella with chor...

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Chicken And Chorizo Paella Recipe

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Cheat’s squid and chorizo pae...