Easy Chicken And Chorizo Paella

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.

The Ultimate Easy Spanish Paella Recipe

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.

Quick Chicken And Chorizo Paella Recipe

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.

Have you got your hands on a copy of my meal plan yet? If not CLICK HERE to download a copy of my FREE 4 Week Easy Dinners Meal Plan today!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.

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!

Chicken And Chorizo Paella With Roasted Red Peppers

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.

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.

Slow Cooker Chicken & Chorizo Paella Recipe

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.

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!

Oven Baked Chicken And Chorizo Paella

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!

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.

Savory Shrimp, Chicken & Chorizo Paella Recipe: The Perfect Paella For Beginners

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.

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.

Chicken & Chorizo Paella

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.

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.

Chicken And Chorizo Paella Recipe From H E B

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.

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.

Smoky Prawn And Chorizo 'paella' Recipe

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

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.

Easy Paella Recipe Chicken And Chorizo

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.

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!

Quick & Easy Paella

You can also serve this chicken and chorizo paella with Grilled Vegetables with Chimichurri, Grilled Peach Salad, or a Fresh Spring Salad.

I like to use Arborio or Bomba rice, but any type of white short grain rice should work.