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–+ servings
sausage and rice dish with vegetables in a large pot.
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4.36 from 14 votes

Chorizo Chicken Paella

This chorizo chicken paella 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
Calories: 520kcal
Author: Adina

Ingredients

  • 450 g/ 1 lb. boneless skinless chicken thighs
  • 300 g/ 10.6 oz Spanish chorizo Note 2
  • 1 medium onion about 100 g/ 3.5 oz
  • 6 garlic cloves
  • 1 large bell pepper
  • 60 ml/ 2 fl. oz/ ¼ cup dry white wine
  • 1 medium tomato about 160 g/ 5.7 oz
  • 2 roasted red peppers from a jar about 150 g/ 5.3 oz
  • [2 teaspoons sweet smoked paprika Note 3]
  • 1 large pinch of saffron
  • 1 ½ teaspoon fine sea salt
  • 400 g/ 14 oz/ 2 cups short-grain rice Arborio, Bomba
  • 1.2 liter/ 41 fl. oz/ 5 cups homemade or low-sodium chicken stock
  • 120 g/ 4.2 oz/ 1 cup peas
  • small bunch of parsley
  • lemon wedges to serve

Instructions

  • 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 of it in the pan.
  • Finely chop the onions and the 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.
  • Deglaze with the white wine and stir for about 1 minute, until the wine is mostly evaporated.
  • 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.
  • Add chicken stock, bring to a boil, 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.
  • Add the peas, nestle carefully into the rice without disturbing the bottom, and continue cooking for 10 minutes.
  • Remove from the heat and let sit, covered, for about 10 minutes.
  • Sprinkle with chopped parsley and serve with lemon wedges.

Video

Notes

  1. Pan: use a large paella pan if you have one. I always use my large and rather shallow Dutch oven with a diameter of 30 cm/12-inches and a depth of 8 cm/3-inches. Or use a large (at least 30 cm/12.inch diameter) cast-iron pan, preferably one that has a lid. If you don't have a lid, cover the pot tightly with aluminum foil during cooking.
  2. The cured Spanish sort sold in links. You might need 1 or 2 links, depending on their size. I use semi-smoked, spicy chorizo.
  3. 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