Go Back
–+ servings
chicken chorizo paella no seafood in a large dutch oven on the table.
Print Recipe
4.36 from 14 votes

Chicken and Chorizo Paella - No Seafood

This chicken and chorizo paella without seafood is our favorite paella recipe, it's incredibly delicious and so comforting. Made in a large skillet to feed a crowd, this easy recipe is bound to make you happy.
Prep Time10 minutes
Cook Time40 minutes
Additional Time10 minutes
Total Time1 hour
Course: Pasta and Rice
Cuisine: Spanish
Servings: 6 servings
Calories: 520kcal
Author: Adina

Ingredients

  • 1 lb boneless skinless chicken thighs
  • 10.5 oz Spanish chorizo Note 2
  • 1 tablespoon olive oil
  • 1 medium onion about 100 g/ 3.5 oz
  • 6 garlic cloves
  • 1 large bell pepper
  • ¼ cup dry white wine
  • 1 medium tomato about 5.5 oz/ 150 g
  • 2 roasted red peppers from a jar about 5.5 oz/ 150 g
  • 2 teaspoons sweet smoked paprika Note 3
  • 1 large pinch of saffron
  • 1 ½ teaspoon fine sea salt
  • 2 cups short-grain rice Arborio, Bomba
  • 4 cups chicken stock homemade or low-sodium
  • 1 cup peas
  • small bunch of parsley
  • lemon wedges to serve
US - EU

Instructions

  • Saute chicken and chorizo: Cut the chicken into cubes and the sausage into rings. Heat 1 tablespoon olive oil. Cook both, stirring often, for about 5 minutes. Remove from the pan. Chorizo releases a lot of fat during cooking: discard it, leaving only 1-2 tablespoons in the pan.
    1 lb boneless skinless chicken thighs+ 10.5 oz Spanish chorizo + 1 tablespoon olive oil
  • Saute vegetables: Finely chop the onions and garlic. Dice the fresh red bell pepper. Place them in the same skillet, add a pinch of salt, and cook slowly until the vegetables are softer, about 5 minutes.
    1 medium onion + 6 garlic cloves + 1 large bell pepper
  • Deglaze with the white wine and stir for about 1 minute until the wine is mostly evaporated.
    ¼ cup dry white wine
  • Add ingredients: While the sofrito is cooking, dice the tomato and the roasted red peppers. Add them to the sofrito and cook for 5 minutes more. Add paprika, saffron, and salt, and stir shortly.
    1 medium tomato + 2 roasted red peppers from a jar + 2 teaspoons sweet smoked paprika + 1 large pinch of saffron + 1 ½ teaspoon fine sea salt
  • Simmer paella: Add chicken stock, bring to a boil, and add the rice, chicken, and chorizo. Stir, cover tightly, and bring to a boil again. Cook on low heat for 20 minutes. Rotate the pan a couple of times during cooking to make sure that it cooks evenly and doesn’t get burned on one side.
    4 cups chicken stock + 2 cups short-grain rice
  • Add the peas, nestle carefully into the rice without disturbing the bottom, and continue cooking for 10 minutes.
    1 cup peas
  • Let sit: Remove from the heat and let sit, covered, for about 10 minutes. Sprinkle with a small bunch of parsley (chopped) and serve with lemon wedges .

Notes

  1. Pan: If you have a large paella pan, use it. I always use my large and rather shallow Dutch oven, which has a diameter of 12 inches/ 30 cm and a depth of 3 inches/ 8 cm. You can also use a large (at least 12 inch/ 30 cm diameter) cast-iron pan, preferably one with a lid. If you don't have a lid, cover the pot tightly with aluminum foil during cooking.
  2. Chorizo: The cured Spanish sort is sold in links. Depending on their size, you might need one or two links. I use semi-smoked, spicy chorizo.
  3. Paprika: Preferably good quality sweet Spanish smoked paprika - Pimenton.

Nutrition

Serving: 1/6 of the dish | Calories: 520kcal | Carbohydrates: 32g | Protein: 37g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 16g | Cholesterol: 136mg | Sodium: 1753mg | Fiber: 3g | Sugar: 5g