Authentic Chicken And Chorizo Paella Recipe

Paella is the king of rice dishes. Effortlessly sophisticated but simple and laid back paella embodies the spirit of Spain. Paella is endlessly versatile but one of my favorite versions has smoky chorizo and chicken. Pour yourself a glass of sangria and discover how easy it is to make Chicken and Chorizo Paella.

Paella is a traditional rice dish from Spain. Like most of the world’s best dishes paella is at it’s heart peasant food. Originally made in a wide flat pan over open flame, paella was made with whatever meat or vegetables the cook had at hand. One of the most famous version of paella is

, hailing from Valencia which includes chicken, rabbit, snails, green beans and lima beans. Paella is highly versatile depending on your taste and can include chicken, seafood, chorizo or be made vegetarian.

Chicken, Chorizo And Seafood Paella

), a Spanish short grain rice prized for its flavor and texture. Other Spanish rice varieties used for paella include calaspara, seina and bahia. If these varieties aren’t available to you Italian arborio rice, sushi rice or any other short grain rice will work as well.

A paella pan is a large, flat two handled pan designed to be cooked over a grill or fire. Paella pans are great for presentation or if you are feeding a crowd but isn’t necessary. A good cast iron skillet or stainless steel skillet will work great for paella.

Making paella is fairly simple but does have a few steps that should be followed, especially if you want that crunchy toasted rice layer known as socarrat that is the hallmark of any good paella. Start by browning slices of Spanish chorizo (

Paella With Seafood, Chicken, And Chorizo Recipe

A hard cured Spanish sausage similar to pepperoni, whereas Mexican chorizo is more of a soft texture. Spanish and Mexican chorizo are not interchangeable!

) to get it crispy and render out some of the fat. Remove this from the pan and set aside, using the rendered chorizo fat to brown the chicken on both sides. Remove the chicken from the pan and set it aside with the chorizo.

Add a little olive oil to the pan to saute onions and garlic until soft and fragrant, then stir in smoked paprika and saffron. Use a box grater to grate a roma tomato to get the pulp and juice and then add this to the onion mixture. Cook this down for 2 minutes until the vegetable mixture has reduced and darkened in color a little.

Spanish Chicken And Chorizo Paella

Stir in the rice along with broth, salt and pepper then arrange the chicken and chorizo on top. Cook the paella until all the liquid as absorbed (

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Chicken and Chorizo Paella is an easy and authentic Spanish rice dish your entire family will love. Discover the best paella recipe with chicken and chorizo.You’ll love this amazing Spanish Chicken and Chorizo Paella! It’s an easy, flavor-packed rice dish that is loved all around the world.

Spanish Style Paella Recipe: How To Make It

It’s packed with tender chicken, spiced Spanish chorizo, veggies, and tender rice. The entire dish is so well-balanced and the flavors are seriously out of this world!

It comes together in just 45 minutes. Whether you’re making it for dinner or to entertain guests at home, this chicken and chorizo paella will surely impress everyone!

Paella is one of those dishes that have a special place in my heart. I’ve tried many variations of it, and while seafood paella will always be my number one, this Chicken and Chorizo Paella comes very, very close.

Easy Chicken Chorizo Paella Recipe

The flavors in this chicken and chorizo paella are marvelous! Incredibly fragrant, and a bit smokey with a hint of spice from the Spanish chorizo. The rice absorbs all that wonderful flavor from the sofrito, chorizo, and the spices.

The traditional way to cook paella is over open flame outdoors, but I adapted this chicken chorizo paella recipe so you can make it indoors on a gas or electric stove.

I love to serve chicken and chorizo paella with this gorgeous Grilled Peach Salad and this elegant Fresh Spring Salad. These fried Coconut Shrimp appetizer also pairs really well.

Vegan Chicken And Chorizo Paella

If you’re a fan of one-pan rice recipes, you also need to try my One Pot Mexican Rice, One Pot Jambalaya, and Curry Fried Rice!

Paella is one of the most well-known dishes from Spain, most commonly from the region of Valencia, although there are variations from other regions too. This iconic rice dish is made with a variety of proteins and vegetables, and spices, one of the most popular ones being saffron. It is traditionally cooked in a shallow paella pan over open flame.

, which is that glorious crust of toasted rice that forms in the bottom of the pan. It can be hard to achieve sometimes, but hey, practice makes perfect!

Easy Chicken And Chorizo Paella Recipe

The best rice to make this chicken and chorizo paella (or any other variations) is Arborio or Bomba rice. Other types of rice commonly used in Spain are Calasparra, Senia, and Bahia, but those can be harder to find depending on where you live.

These types of rice do a great job absorbing all the liquid and flavor without getting clumpy, so the grains remain beautifully separated.

If you can’t find it, regular short-grain rice will do. I would NOT recommend using brown rice though since it does not absorb liquid and flavor as well.

Paella Chicken And Chorizo

Saffron is a fragrant spice from a flower called crocus sativus. They look like threads and are deep orange in color. In cooking, saffron releases flavors that infuse the entire dish with delicate and subtle floral aroma, and also adds a beautiful light golden hue.

The flavors are so subtle you can barely taste it on its own, but without it, you’ll feel like something is missing. It’s the kind of aroma that permeates through the entire dish and elevates it.

Yes, saffron can be expensive but it’s so worth it, in my opinion. It will take your chicken and chorizo paella from amazing to super amazing! A little bit goes a long way. I usually get mine at my local Whole Foods, but you can also find it at Trader Joe’s or online.

Chicken And Chorizo Paella With Roasted Red Peppers

Below are a few helpful ingredient notes from recipe testing. As always the full ingredient list with quantities can be found in the recipe card down below.

Making paella is actually very easy! No need to buy a special paella burner or pan, and no special skills required. I adapted the traditional recipe so you can make it right at home, whether it’s on a gas or electric stove.

In a small bowl, infuse the saffron threads with some chicken broth. This will bring out the floral aroma of the saffron. Set aside.

Chicken And Chorizo Paella Recipe

Season chicken with salt and pepper. In a large 12-inch skillet, heat about 2 tablespoons of olive oil over medium heat. Sear the chicken on both sides until golden brown. It doesn’t need to be cooked through at this point.

In the same skillet (do not wipe clean), add a few more drizzles of olive oil and saute the diced onions, bell peppers, garlic, and smoked paprika until softened and fragrant. Then, add the sliced chorizo and cook for another 3 minutes, until the flavors come together.

Once the broth starts to come to a simmer, cover with the lid and let it cook over low heat, undisturbed. Do not stir it, as this would cause the rice to get too sticky, sort of like risotto. Plus, you want the bottom to cook undisturbed so you can get that desired

Chicken, Chorizo And Shrimp Paella Recipe

Paella tends to cook better and more consistently over gas flame. Traditionally, it’s cooked over an open fire, uncovered, on a special burner designed just for paellas. As you can imagine, that can be hard to replicate indoors. The biggest problem is that most regular house stoves are not large or strong enough to cook the rice evenly.

With that said, if you’re cooking indoors on a gas or electric stovetop, using a large skillet with a lid would be best. The lid will allow the rice to cook thoroughly. It can be cast iron, stainless steel, or nonstick.

If you’re looking to go the traditional route, get a paella pan burner (this one is a 20-inch, so double the recipe). It’s basically an outdoor gas burner with two burner rings, one that heats the pan around the outer edge and another one that cooks the center. You could also cook it on your grill, but be careful not to burn the handles.

Chicken And Seafood Paella With Chorizo

This is a beautiful dish that makes you feel right at home. And the great thing is that it’s meant to be enjoyed with lots of “tapas, ” which are appetizers or snacks in Spanish cuisine meant to make a meal or accompany a main dish. Yes, bring all the tapas please!

You can also serve this chicken and chorizo paella with Grilled Vegetables with Chimichurri, Grilled Peach Salad,