Chicken and Chorizo Paella is a flavorful Spanish dish that combines tender chicken, spicy chorizo, and seasoned rice.
Author:Emily
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Spanish
Diet:Gluten Free
Ingredients
Scale
1 lb bone-in, skinless chicken thighs (cut into bite-sized pieces)
1/2 lb chorizo sausage (casings removed and sliced into rounds)
2 tablespoons olive oil
1 medium onion (diced)
4 cloves garlic (minced)
1 1/2 cups short-grain paella rice (or Arborio rice as a substitute)
4 cups chicken broth
1/2 teaspoon smoked paprika
1/4 teaspoon saffron threads (optional, for authentic flavor)
1 teaspoon ground turmeric (for color)
1 cup frozen peas (or fresh if preferred)
Salt and pepper to taste
Fresh lemon wedges for garnish
Fresh parsley (chopped for garnish)
Instructions
Heat the olive oil in a large skillet or paella pan over medium-high heat. Add the chicken pieces and cook for 5–7 minutes, until browned. Remove the chicken and set aside. In the same pan, cook the chorizo for 3–4 minutes until it releases its oils and crisps up. Set the chorizo aside with the chicken.
In the same pan, sauté the diced onion for 2–3 minutes, then add the garlic and cook for another 30 seconds. Stir in the paprika, turmeric, and saffron (if using) for added flavor.
Stir in the rice and coat with the oil and spices for 1–2 minutes. Add the chicken broth and bring to a simmer. Reduce the heat and cook uncovered for 15 minutes. Avoid stirring to create the crispy bottom.
Once the rice has absorbed most of the liquid, add the cooked chicken and chorizo back to the pan along with peas. Cover and cook for another 5–7 minutes until the rice is fully cooked and the liquid is absorbed.
Let the paella rest for a few minutes before garnishing with fresh parsley and lemon wedges. Serve hot and enjoy!