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.
A super easy-to-make chorizo chicken paella, one of the best Spanish recipes I’ve ever had! And I do love Spanish food, mind you. Have a look at these amazing Spanish Meatballs in Tomato Sauce, the Pork Stew, or this simple and flavorful Spanish Vegetable Soup.
I remember the first time I had paella, a classic seafood one during a vacation in Tenerife quite a few years ago. It was heaven, one of the best restaurant meals ever, and definitely the best meal we had on the island.
Easy Chicken, Chorizo And Shrimp Paella
Making a seafood paella at home is somewhat difficult. We live in an area where seafood is not readily available, you get it mostly frozen, it’s expensive, and you don’t really have much of a choice. So, whenever I feel like having paella, we opt for this simple chicken and chorizo paella.
However, I don’t have one, so I always use my large and rather shallow Dutch oven. You need a large one for this chicken chorizo paella or the ingredients will overflow the pan. Mine has a diameter of 30 cm/12-inches and a depth of 8 cm/3-inches and it was full. (Amazon affiliate link)
Or use a large (at least 30 cm/12.inch diameter) cast-iron skillet, preferably one that has a lid. If you don't have a lid, cover the rice tightly with aluminum foil during cooking. (Amazon affiliate link)
Chicken And Seafood Paella With Chorizo
The crusty, crispy bottom of the paella, which is achieved when the dish is cooked in its special pan and on an open fire. It is more difficult to get when cooking the Spanish dish on a stove, though it might work if you are using a gas burner.
For this purpose, you must not stir the paella while it’s cooking. The crust forms when the dish rests off the heat, the residual heat of the pan helps create it.
Although incredibly delicious, don’t worry too much if you cannot achieve it, the chorizo chicken paella will still taste amazing, and people won’t miss the socarrat unless they are Spanish and are used to have it.
Easy Chicken Chorizo Paella Recipe
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.
Serving: 1 /6 of the dish | Calories: 520 kcal | Carbohydrates: 32 g | Protein: 37 g | Fat: 27 g | Saturated Fat: 9 g | Polyunsaturated Fat: 16 g | Cholesterol: 136 mg | Sodium: 1753 mg | Fiber: 3 g | Sugar: 5 gThis easy one pot Chicken and Chorizo Paella is perfect for busy evenings when you have very little time to cook but still want a great tasting meal!
I really, really love paella. I first had it on holiday in Spain nearly 20 years ago… and the memory of it still lingers – it was one of those great foodie moments of my life. Not surprising really, as paella is one of those all-time great foodie dishes – a collection of beautiful flavours that together make something even better than the sum of its parts.
The Ultimate Easy Spanish Paella Recipe
But the best thing? It’s not actually all that difficult to make – even on a weeknight! It’s basically a ‘throw it all in the pot and let it do its thing’ kind of a meal.
Now, I’m not claiming this is the most authentic recipe… but I am claiming it’s one of the easiest you’ll find. To make this paella the best it could be without being tricky or time-consuming, I scoured the internet looking at loads of different paellas – trying to pare this fab dish back to the absolute essentials, without compromising on the fantastic flavours.
And I’m really pleased with my final version. It’s got all the flavours you’d expect in a traditional Chicken and Chorizo Paella, but none of the faff. In fact, my version can be made in just over 30 minutes, with mainly standard ingredients you’d find in a normal kitchen, making it doable even on busy weeknight… and there’s only one pan to wash up – result!
Baked Rice With Chicken, Peppers And Chorizo Recipe
You may notice I’ve not included prawns in my version. While I love prawns, I’m not a huge fan of the combination of seafood and meat – I’m sorry I just don’t get the whole surf and turf thing! I also find adding in prawns as well makes this a wee bit pricy for a midweek meal.
But if you love prawns in your paella, then it’s the simplest thing in the world to add them into my recipe. Just buy some fresh, ready cooked prawns and throw them in at the same time as the peas, and make sure they are piping hot before you serve up.
Alternatively, if you are like me and prefer EITHER prawns OR meat in your paella, you might like to try my Easy Peasy Prawn Paella. And if you are veggie, why not try my easy and delicious vegetarian paella.
Shrimp And Chorizo Paella Recipe
Paella really is a complete meal in its own right, but if you want to add some sides, you could add a green salad and some crusty white bread.
Chicken and Chorizo Paella goes very well with red or rosé Rioja, and other similar Spanish wines. Grenache-blends from southern France also work well here.
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