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Chicken and Chorizo Paella with lemon wedges around the edge of the pan
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5 from 31 votes

Chicken and Chorizo Paella

Indulge in the vibrant flavours of Spain with this mouthwatering Chicken & Chorizo Paella recipe. Featuring tender chicken, smoky chorizo, and perfectly cooked rice infused with saffron and paprika.
Garnished with fresh lemon wedges and parsley, it's an impressive meal that's perfect for sharing with friends and family.
Follow our step-by-step guide to create this Spanish masterpiece in your own kitchen and transport your taste buds to the sun-soaked shores of the Mediterranean.
Prep Time5 minutes
Active Time45 minutes
Total Time50 minutes
Course: Dinner, Lunch
Cuisine: European, Spanish
Keyword: chicken and chorizo recipes, chicken paella, Meat Paella, Paella recipe, Paella rice, Saffron Paella, Spanish Cuisine, spanish paella, summer recipe
Yield: 6 People
Calories: 472kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • 2 tablespoon Olive Oil
  • 2 teaspoon Paprika smoked, sweet or spicy (your choice)
  • 6 Chicken Thighs Boneless and skinless cut each into 4 pieces
  • Salt and Pepper
  • 80 g Chorizo chopped into slices
  • 2 cloves Garlic sliced
  • 1 pinch Saffron
  • 1 Red Pepper sliced
  • 2 tablespoon Tomato Puree
  • 400 g Paella Rice
  • 1400 ml Chicken Stock
  • ½ cup Frozen Peas
  • 1 tablespoon Fresh Parsley finely chopped
  • 1 lemon cut into wedges

Instructions

  • Chop 6 Chicken Thighs in half or into three depending on the thigh size. Place in a large bowl.
    Chopped Chicken thighs in a white bowl
  • Add 1 tablespoon olive oil with 1 teaspoon Paprika and Salt and Pepper. Stir to coat chicken. Leave to marinate whilst you prepare the remaining ingredients
    Chopped chicken thighs in a bowl coated in olive oil and sweet smoked paprika
  • Slice the 80 g Chorizo into slices.
    Slicing chorizo sausage with a knife
  • Chop the 1 Red Pepper into long strips, cut 2 cloves Garlic into slices. Measure out the ½ cup Frozen Peas, 400 g Paella Rice and prepare 1400 ml Chicken Stock.
    Slicing a red pepper with a knife on a green chopping board
  • Heat 1 tablespoon olive oil and cook the 6 Chicken Thighs on medium heat in the middle of the pan for approx 4 minutes each side.
    Chopped chicken thighs coated in sweet smoked paprika being fried in a paella pan
  • Then push the chicken to the outside of the pan.
    Chicken thighs around the edge of the paella pan in a circle
  • Now cook the sliced chorizo and red pepper in the centre of the pan for 2 minutes on each side.
    Chicken thighs around the edge of the paella pan with slices of chorizo and red peppers cooking in the middle
  • Push to the outside of the pan with the chicken.
    Chopped chicken thighs, sliced chorizo and red peppers in a paella pan pushed to the edges of the pan
  • Turn the heat to low. Add 2 tablespoon Tomato Puree, with 1 teaspoon Paprika and the sliced garlic. Stir in the centre of the pan for 2 minutes.
    Tomato puree, sliced garlic and sweet smoked paprika has been placed in the middle of the pan
  • Now add the 400 g Paella Rice into the centre of the pan.
    Paella rice being poured into the middle of the pan with chicken, chorizo and red peppers cooking
  • Stir the rice until fully coated with the puree.
    Stirring the paella rice in with the tomato puree, garlic and smoked paprika
  • Combine all the ingredients together and spread them out evenly. This is where they will stay for the cooking duration, as you will not stir it again.
    Stirring the chicken, sliced chorizo and red peppers in with the paella rice in with the tomato puree, garlic and smoked paprika using a spoon
  • Gently pour in the 1400 ml Chicken Stock. Turn on to high heat.
    Pouring chicken stock over the chicken chorizo paella
  • Whilst bringing to the boil, scatter the ½ cup Frozen Peas in.
    Pouring half a cup of peas to the Chicken and Chorizo Paella
  • Crumble 1 pinch Saffron in your hand, sprinkle all over the paella and season with Salt and Pepper.
    Sprinkling saffron threads into Chicken and Chorizo Paella by hand
  • Once at a full boil, time for 8 minutes on high heat. Do not stir or agitate the rice at any point.
    Chicken and Chorizo Paella coming to a boil
  • After 8 minutes, lower heat to simmer. There will still be a lot of stock visible, which is normal at this stage of cooking.
    Chicken and Chorizo Paella cooking on a simmer
  • Leave it to continue cooking on low for 10 minutes. Until most of the liquid has been soaked up by the rice.
    Chicken and Chorizo Paella in a paella dish
  • Turn the heat off and rest uncovered for 10 minutes before serving for the remaining liquid to soak up.
    To create crispy rice at the bottom, known as socarrat return the rested paella to a high heat and cook until crispy underneath. This is optional, but adds extra flavour and texture to the paella.
    Spanish paella in a paella pan
  • Cut 1 lemon into wedges and place around the pan.
    Adding lemon wedges to the chicken chorizo paella
  • Chop 1 tablespoon Fresh Parsley and scatter over the cooked paella.
    Sprinkling chopped fresh parsley over the top of the Spanish paella
  • Serve with a selection of Spanish tapas.
    Chicken and Chorizo Paella in a paella pan with lemon wedges around the sides of the dish and in the background in tapas dishes you have anchovy olives, Padron peppers , green olives and stuffed peppers

Video

Nutrition

Calories: 472kcal | Carbohydrates: 59g | Protein: 28g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 104mg | Sodium: 415mg | Potassium: 471mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1212IU | Vitamin C: 42mg | Calcium: 45mg | Iron: 2mg