Chorizo Paella Easy

This 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.

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.

Easy One Pan Chicken Paella Recipe

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!

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.

Easy Chicken And Chorizo Paella

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.

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.

Easy One Pot Chicken And Chorizo Paella

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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I have been working on this Shrimp and Chorizo Paella recipe for a little while, and I felt like it was time to share.  Ever since I studied in Spain, I have been wanting to make Paella.  Even though the region I lived in wasn’t particularly known for their Paella, they still had an excellent variety to choose from for those who wanted to sample this classic Spanish dish.

Vegan Chorizo And Vegetable Paella

Paella is a rice dish from Spain, originally from the Valencia region. Paella is named after the word “paelle” which means “pan”!

For some reason I was very intimidated by Paella, and I never quite got around to making it until now. I wanted to figure out how to make paella from scratch, using all the traditional spices.

It took a few trial runs, but the last time I made this Shrimp and Chorizo Paella I was happy with the results. Saffron and smoked Paprika are definitely necessary.

Seafood And Chorizo Paella

It does help to get the right kind of rice and make sure to use the right amount of liquid.  I was able to find some Spanish paella rice (redondo rice, or bomba rice) but it can be hard to find.  The preferred kind of rice is a short grain white rice, so Arborio is the next best thing if you can’t find paella rice.  Be sure you read the packaging and use the amount of liquid that is recommended.

Because Paella has been a very popular dish all throughout its history, it went through a lot of adoption and adaptation. There is no one true traditional Paella list of ingredients. But at a minimum you need the following:

I wanted to put shrimp and chorizo in my paella recipe because that seemed to be closest to the kind I ate in Spain even though the traditional Valencia Paella is never made with chorizo.  Of course the seafood paella usually had mussels, clams, squid, shrimp and fish, but I wanted to keep it on the simple side so I just used shrimp. You can use any kind of meat or seafood that you would like, or even skip the meat altogether.

Easy Prawn & Chorizo Paella

The hardest part was keeping the bottom from burning.  This is partially because I have an electric stove (I would prefer gas) and partially because the pan I used was a bit thin.  If you are using an electric stove, be sure to keep the heat on low and keep an eye on it to watch for burning, and also try to choose a pan with a thicker base for better heat distribution.

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*If you cannot find bomba rice you can use arborio. Be sure to follow package instructions for the amount of liquid, defer to package instructions if they are different than what is listed here.

Seafood And Chorizo Paella Recipe

*If you cannot find Spanish chorizo you can use andouille sausage or Kielbasa. Be sure you get the kind that is ready to eat and not one that is raw.

*I always use kosher salt. If you do not have kosher salt and are using regular table salt, reduce salt to ½ teaspoon and adjust for taste.

*Nutritional information is an estimate and is provided as a courtesy for your convenience.  If you have any diet restrictions, please do your due diligence to make sure this recipe fits your needs. 

Chicken, Chorizo And Squid Paella

Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.

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