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Paella with chicken and chorizo recipe

Paella with chicken and chorizo recipe


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This family paella recipe is simple, authentic, delicious and satisfying if you use good quality ingredients. I have catered for hundreds at a time with it and had no complaints, and I'm always being asked for my recipe so here it is! Although the pictures here show my dad and I preparing enough paella for well over 100 people, the recipe is designed to serve around six people. Enjoy!

141 people made this

IngredientsServes: 8

  • 1.25 litres chicken stock
  • 1 small pinch saffron (about 50mg)
  • 1 teaspoon smoked paprika (hot or mild)
  • 3 to 4 tablespoons olive oil
  • 1 large Spanish onion, chopped
  • 2 large peppers, chopped
  • 2 to 3 cloves garlic, chopped
  • 500g chicken, chopped
  • 300g spicy cooking chorizo, chopped
  • 500g paella rice

MethodPrep:20min ›Cook:30min ›Extra time:10min › Ready in:1hr

  1. Make up the chicken stock and add in paprika and saffron. Set aside.
  2. Heat olive oil in a paella pan. Fry onions, peppers and garlic until lightly softened, then move to the edges of the pan.
  3. Lightly brown the chicken in the centre of the pan. Once browned, mix in with onions and peppers and get everything sizzling nicely.
  4. Add the chorizo, mix in and leave alone for a few minutes allow the juices to flow and edges to brown, then mix again.
  5. When all is nicely softened and mixed, add the rice to the pan and carefully stir through the mixture to coat it, for about a minute. Level the mixture as best you can in the pan using your spoon.
  6. Carefully add the stock so that it coats the mixture evenly across the pan. Use a spoon to level off any little mounds you discover. Once you have added the stock, do not stir. I repeat, do not stir! Cook on a medium heat for about 20 minutes or until rice is nearly done.
  7. With a few minutes of rice cooking time left, turn off the heat. The paella should still be 'wet' at this point. Immediately cover with foil and leave for 5 to 10 minutes.
  8. Garnish and serve!

Paella tips

The success of your paella will depend on the the type of pan you are using, the type of cooker and the control you have over the heat and evaporation of moisture. Following my technique will give you a good starting point but only after a bit of practice with your equipment will you learn how to make your paella perfect. And with your paella stripped back to the only essential but high quality rice and spices as I have suggested, you ensure that as you introduce other meat, fish or vegetable ingredients you can develop alternative flavours and textures more successfully, especially the subtle ones like shellfish or artichokes.

Rice ratio

With standard paella rice the ratio is 2.5:1 liquid:rice, but if you are using Bomba rice it's 3:1 ratio, therefore you would need to add 1.5 litres instead of 1.25.

Saffron

For best results, place the saffron strands in a small amount of water and leave to soak overnight, or for as long as possible.

See it on my blog

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Reviews & ratingsAverage global rating:(5)

Reviews in English (5)

So hard to resist giving it a stir!! Don't do it! It pays to resist.-17 Dec 2015

My mouth is still watering just thinking about this. Stunning dish and so easy to follow. Earned me some serious kudos, thank you!-15 Nov 2013

I've never eaten Paella before, nevermind made it as I'm not a fan of seafood, but I fancied doing a recipe with chorizo and this was really easy and extremely tasty!-27 Jan 2018


Chicken Paella Recipe

Chicken Paella is one of those great all-in-one dishes. The traditional version of this Spanish dish can take awhile to make, but The Hungry Wife Chicken Paella recipe cuts down on time by using a store bought rotisserie chicken. I love finding recipes that use a rotisserie chicken, they are perfect for weeknight meals, or when you are cooking for a crowd. If you wish, you may add in shrimp and/or mussels toward the end of cooking for a true Spanish flare.

If you have children, even picky eaters, chicken paella is a great way to sneak in veggies and introduce some spices. The ingredients are pretty simple and should be easy to find for most. Chorizo is commonly carried in grocery stores, however, if you have a problem finding it you can substitute with another spicy sausage, such as andouille. Chicken Paella is a great family meal, you can switch up what types of veggies you include and chop them up to hide them from even the most persnickety eater.


Chicken and chorizo paella recipe

Inspired by oven-cook risottos, this oven-cooked paella requires no stirring, just beautifully cooked saffron rice, rich with chorizo, chicken and garlic. The ingredients aren't strictly traditional but it tastes just as delicious as the classic Spanish dish this recipe is inspired by.

Ingredients

  • 1 red onion, roughly chopped
  • 2 red peppers, thinly sliced
  • 2 cloves of garlic, grated
  • 6 free-range skinless, boneless chicken thighs
  • 150 g firm chorizo, thickly sliced into 1cm/0.5inch coins
  • 2 tbsp olive oil
  • 4 generous pinches of good saffron (like Belazu)
  • 250 g paella rice
  • 600 ml hot chicken stock
  • 1 lemon, juice only
  • 1 pinch sea salt flakes
  • 1 red onion, roughly chopped
  • 2 red peppers, thinly sliced
  • 2 cloves of garlic, grated
  • 6 free-range skinless, boneless chicken thighs
  • 5.3 oz firm chorizo, thickly sliced into 1cm/0.5inch coins
  • 2 tbsp olive oil
  • 4 generous pinches of good saffron (like Belazu)
  • 8.8 oz paella rice
  • 21.1 fl oz hot chicken stock
  • 1 lemon, juice only
  • 1 pinch sea salt flakes
  • 1 red onion, roughly chopped
  • 2 red peppers, thinly sliced
  • 2 cloves of garlic, grated
  • 6 free-range skinless, boneless chicken thighs
  • 5.3 oz firm chorizo, thickly sliced into 1cm/0.5inch coins
  • 2 tbsp olive oil
  • 4 generous pinches of good saffron (like Belazu)
  • 8.8 oz paella rice
  • 2.5 cups hot chicken stock
  • 1 lemon, juice only
  • 1 pinch sea salt flakes
  • 1 handful chopped flat-leaf parsley
  • 1 lemon, cut into wedges
  • 1 handful chopped flat-leaf parsley
  • 1 lemon, cut into wedges
  • 1 handful chopped flat-leaf parsley
  • 1 lemon, cut into wedges

Details

  • Cuisine: Spanish
  • Recipe Type: Rice
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 85 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 180°C fan/200°C/390°F/gas mark 6.
  2. Tip the onion, peppers, garlic, chicken thighs, chorizo and olive oil into a roasting tin or a flat lidded casserole dish large enough to hold everything in roughly one layer (it&rsquos fine if there&rsquos a bit of overlap). Transfer to the oven and roast for 25 minutes.
  3. Meanwhile, pop the saffron strands into a mug with a couple of tablespoons of boiling water and set aside.
  4. Once the chicken and peppers have had 25 minutes, remove the tin from the oven and stir through the paella rice, hot chicken stock and steeped saffron along with the saffron water. Cover tightly with foil or the lid (this is important so the rice cooks), then return the dish to the oven at 160°C fan/180°C/356°F/gas mark 4 for a further hour, until the rice is cooked through.
  5. Once the paella is cooked, add a dash more hot chicken stock or boiling water to adjust the texture as you wish, squeeze over the lemon juice, taste and adjust the salt as needed.
  6. Serve hot, scattered with parsley and with lemon wedges.

This recipe is from The Roasting Tin Around the World &ndash Global One Dish Dinners by Rukmini Iyer. Published by Square Peg, 14th May, £16.99 HBK. Photography by David Loftus.

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Recipe Summary

  • 4 cups chicken stock
  • 1/2 teaspoon ground saffron
  • Coarse salt and freshly ground pepper
  • 8 bone-in, skin-on chicken thighs (about 3 1/2 pounds)
  • 1 teaspoon pimenton (smoked Spanish paprika)
  • 2 teaspoons extra-virgin olive oil
  • 12 ounces dried chorizo, sliced 1/8 inch thick on the bias
  • 1 white onion, coarsely chopped
  • 4 garlic cloves, minced
  • 3 medium vine-ripe tomatoes, coarsely chopped
  • 2 1/2 cups Arborio rice
  • 1 cup fresh shelled English peas

Preheat oven to 400 degrees. Warm stock, saffron, and 1/2 teaspoon salt in a saucepan over medium heat. Season chicken with 2 teaspoons salt, 1/2 teaspoon pepper, and the pimenton. Heat oil in a 14-inch paella pan or a high-sided ovenproof skillet over high heat. Brown chicken for 6 to 8 minutes transfer to a plate.

Pour out all but 1 teaspoon oil. Cook chorizo over medium-high heat until lightly browned, about 2 minutes. Add onion and garlic. Cook until soft, about 5 minutes. Add tomatoes. Cook, stirring, until thick, about 5 minutes. Stir in rice, then add broth mixture. Bring to a boil. Cook for 2 minutes, stirring often. Add peas, then chicken. Bake for 20 minutes. Let stand for 10 minutes.


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So easy and SO GOOD! I made this for a friend's birthday celebration this weekend. I based on the other reviews I tweaked the spice a little and I didn't have saffron threads but used saffron seasoned rice. I also added cumin and more paprika for a little extra smoke. We also added muscles. Yɺll. I am STILL getting emails about how good the leftovers are.

Great recipe, nice and easy, and still tastes authentic. And I've had paella in Spain!

Not bad recipe. Better with your own chicken stock and infuse the saffron in that before you add it to the mixture. You can use w=raw chicken and simps cook it in the pan first with garlic and some onion and take it out before you begin to add the chorizo and onions and the rice. Add it back in before you but in the shrimp and mussels etc. don't stir the p[an and keep it at a level cooking heat when you add the stock and the rest. When done turn off the heat and cover it for about 20 minutes.

Great recipe! I would really love to try again with some shrimp. Saw other reviews on being a little bland and I'm wondering if mine wasn't bland because I kept the oil and juices from cooking the sausages from raw. I'm also a little "heavy handed" when adding garlic and paprika so I suppose I used a bit more than called for. Also added some clamato juice. Also used orzo instead of rice and I loved the texture. 4 forks if it had some shrimp and maybe a bit of heat next time

I made a rough replica (doubled) of this with short grain rice and my husband called it risotto paella. It is simple to make with a short ingredients list, and my almost 2 year old loved it too! I will add more random veggies next time, like diced carrots and maybe zucchini.

simple and perfect every time

This was our first attempt at paella and it was super easy and fun to make. It was a little more bland then I would have liked but my husband really liked it. We did a cup of peas instead of a half cup and smoked paprika with arborio rice. We cooked it on the grill at 450F instead of the oven and it only took 20 min-maybe a little less. I think next time I'll increase the spices a tad.

We really liked this paella. People talked about blandness so I opted to add clamato juice to add a little more flavor. i used 1/2 cup with the rest o the 2 cups (for 2 people rather than 4) to add some additional flavor. IS peoplecould use a little bloody mary mix. I used smoked paprika with the chicken. added shrimpad frozzen peas towads the end.

This tasted fine, but not that exciting, and took about an hour to cook - it was still soup after 20 minutes - and even then the rice was a bit mushy. I followed the recipe exactly, with some fresh saffron and farmers-market chorizo. I took the advice of others and added the peas (more like 1 1/2 cups) at the very end, and that worked well. This was really easy to make. It just was ho-hum at the end of it all. The chorizo at least gave it some zip, but that's all I really can say for it.

This was a great base. Several improvisations were used. I used fresh Vashon Island chorizo and 1 pound of skinless boneless chicken thighs. I seasoned the thighs with salt, pepper, and smoked paprika. Grilled all of the meat partially. Saved the juices/fat from the sausage to sautee the veggies, and followed the rest of the recipe to the letter. It was great! Also agree with others to consider either adding some clams or shrimp to round it out.

Wonderfully simplified version of this dish, but wow, I didn't realize I would miss the seafood as much as I did. I mean if you're going to make paella. I would make this again when I want a shortcut paella recipe, but would definitely add shrimp, at least.

Made this tonight without the chicken, but added shrimp in the last 10 minutes or so. So delicious, and so easy! Definitely worthy of becoming part of the rotation, according to my discerning family, and eminently suitable for guests as well.

I found this a to be a little bland--even though I upped the amounts on all the spices. Also, it took much longer than 20 minutes to bake.

We love this as a quick, weeknight meal and a super way to finish off a rotisserie chicken that was made earlier in the week. I don't add the peas until I pull it out of the oven -- just mix them in while "fluffing" the rice so they warm through. Squirt with a bit of lemon and toss on some fresh chopped parsley.

This gets 4 stars for the combination of pretty delicious and pretty easy to make. I used some saffron rice from the mexican grocery store and fresh made chorizo from the farmers' market. It was a great combo. Usually we like stuff pretty spicy but this was so savory it didn't even really need a kick. Oh, I also served it with some jalapeno cheddar cornbread to soak up all the goodness :)

This recipe was delicious! We used soy chorizo instead of regular and added shrimp and frozen corn. We used arborio rice and used canned organic diced tomatoes instead of fresh. Delicious! The chorizo gave it a slight kick. We needed to cook it a bit longer than 20 minutes for the rice to become tender.

Fantastic in every way. I use diced tinned tomatoes, paprika instead of pimento and Mahatma yellow rice instead of the saffron. Don't add the peas until the last 15 min, or they get all mushy. (yuk) Shrimp in the last 10-15 also works well. Just toss them on top. I bake in a dutch oven. Double the recipe so you have leftovers, and prepare to un-button that top button!

We really liked this! I made a few modifcations: added artichokes, mushrooms and Rotel tomatoes. Also, I cooked it stove-top.

Wow, a super-easy, super-fast paella exists! BF and I were having 2 couples and 3 tots (3, 5 and 7) over, and by following other reviewers' suggestions to double the veggies (onion, bell pepper and peas) and add shellfish at the last minute (1/2 lb shrimp and 1 lb frozen mussels in the shell), we fed the 9 of us (okay, the kids were admittedly hopped up on adrenalin and Trader Joes pizzettas) and had leftovers for lunch the next day! The only ingredients I had to buy (from The Spanish Table in Berkeley) were a 16 oz package of pimenton-and-garlic-flavored chorizo (yum!) and rice (chose Valencia at $4/bag as opposed to the $11 Bomba). Because this was casual, clean-out-your-freezer, kids-are- coming, I rubbed chicken wings with pimenton, chili, cumin and pepper baked them while chopping the veggies then snipped them in half with kitchen shears  looked and tasted great. And yes, replaced one cup of stock with wine. The dish took twice as long to cook as the recipe specified (no doubt because I used my largest Cuisinart saucier in lieu of a flat paella pan) and got a bit soggy (Id been so terrified my first paella wouldnt turn out and Id be slapping together homemade pizzas at the last minute, that I finished it before the guests arrived, so of course it suffered sitting covered during appetizers). My bad. But it looked impressive and tasted divine (used lots of saffron and pimenton I picked up in Dubai), and now I know what to do.

Nice quick Paella. One way I have made other Paellas (thank you Craig Claiborne): instead of roasting the chicken, simmer it in h2o with onions, celery etc. and the saffron. You end up with tender saffron infused chicken. Use the stock for the recipe and maybe have leftovers for your next saffron rice.

A fantastic recipe I give the original three stars and the recipe modifications that people have suggested four stars. My modifications: Added 1/2 lb fresh raw shrimp and 1/2 lb fresh raw scallops immediately before placing in oven Sliced chorizo as thinly as possible Doubled vegetables Used a 14-oz can of diced tomatoes, with juice 1 cup broth (made with enough bullion for 4 cups) 2 cups dry white wine Used chicken thighs cut into 1-oz pieces, floured, browned 2 minutes in olive oil and then simmered in white wine 20 minutes. An outstanding recipe.

Having never made or even tasted a paella before I have to say this recipe is outstanding. Quick, uncomplicated easily lends itself to many variations.I subbed in half the broth with wine and added scallops. Will experiment more next time. Made enough for 8 adults who loved it as much as I did. I expect it will become a staple in our kitchen. Thank you!

Wow--fast, easy and yummy. I substituted some Mexican chorizo and a small jar of pimentos since I didn't have a red pepper. Also threw in a few shrimp in the last 10 minutes of cooking time. A great recipe that's good enough for company!

Made this for the second time last night and it was a hit again. It's very easy to throw together and makes a nutritious meal. Next time, I will cut down on the amount of chicken. It was way too much, and I had even forgotten to add the chorizo. I think 3/4 lb. of chicken, together with 1 lb. of chorizo, would be ample.

I have made this recipe 10 or 20 times over the years, and it has never failed me. Guests love it! Even my daughter, now 8, loves it. I remember years ago a babysitter telling me, "I've never known a 2-year-old to say paella, let alone ask for it for dinner!" It's a subtle dish, not overly spicy (though if you want more heat you can up the ante with a spicier sausage). I generally like spicy dishes, but love this AS IS because it's such a perfect balance of flavors. Makes great leftovers, too.


Base of the paella

After cooking the protein for the paella, we are going to cook the onions in the skillet. The onions will pick up all the delicious juices, spices, and flavor that the chicken and chorizo left behind in the pan.

  1. Add in the red bell pepper, garlic, and sauté until the garlic is fragrant.
  2. Pour in the white wine and deglaze the pan. This will loosen any browned bits on the skillet bottom, which has all the flavor!
  3. Add in the diced tomatoes. I prefer using fire roasted tomatoes, because it gives the paella an extra punch of flavor.
  4. Add in the chicken broth, if it seems like too much liquid, don’t worry the rice is going to soak it all up.

Next we are going to return the chicken and the chorizo to the skillet and give it a nice stir. Whats Paella without saffron? The rice is white so how does the paella become yellow? Enter saffron. Saffron is a spice that looks like tiny little threads, it is very fragrant, has a subtle flavor, and lends rice that rich yellow color. A staple in paella recipes. Not traditional, but I also like to use a little turmeric in my paella as well.


Chicken & Chorizo Paella

In an 18- to 20-inch paella pan, large Dutch oven or deep skillet, heat 2 tbsp. oil over medium-high. Season the chicken with salt and pepper. Cook until browned on one side, 5 to 7 minutes turn. Scatter the chorizo around the chicken. Cook, stirring the chorizo occasionally, until the chicken is cooked through and the chorizo is browned, about 5 minutes transfer to a bowl. (If using a Dutch oven, transfer the chicken to a bowl and continue cooking the chorizo until browned, 2 to 3 minutes more add to the bowl.)

Reduce the heat to medium add 1 tbsp. oil, the onion, bell pepper, garlic, bay leaves and paprika. Cook, stirring often, until the vegetables soften, about 5 minutes. Stir in the rice. Add 5 cups stock bring to a boil. Reduce the heat to medium simmer, stirring occasionally and adding more stock by the cup if too dry, until the rice is almost al dente, 13 to 15 minutes.

Meanwhile, slice the chicken into thin strips.

Increase the heat to high. Stir the chicken and chorizo into the rice season. Scatter with the peas cook, without stirring, until the rice is al dente and forms a crust on the bottom of the pan, about 5 minutes. Top with the parsley.


How to Make this Chicken and Chorizo Paella

  1. Season and cook the chicken thighs: Season with salt and pepper on both sides, and cook about 8 minutes per side on medium heat. Remove from pan and set aside.
  2. Cook the sofrito and chorizo: Don’t wipe the skillet clean! The brown bits from the chicken are packed with flavor. Add some olive oil and cook the sofrito (red bell peppers, onion, garlic) along with smoked paprika, until soft and fragrant. Then cook the chorizo.
  3. Add the rice and diced tomatoes: after adding the rice and tomatoes, cook for about 2 minutes to toast the rice, stirring.
  4. Add chicken broth and saffron threads: Bring to a boil and reduce heat.
  5. Add peas and return chicken to pan: nest the chicken in the rice.
  6. Cook uncovered for 20-25 minutes on low heat: rotate the pan occasionally if one side of the pan is cooking more than the other.
  7. Remove from heat and cover with foil for 10 minutes: this will allow the rice to absorb the remaining liquid and flavor.
  8. Serve with lemon wedges and parsley.


Chicken and Chorizo Paella

A Chicken and Chorizo Paella might sound like a very ambitious project, but once you realize how easy and quick it is, you will be making it over and over again. Pair it with a bottle of Garnacha Wine and you’re all set for success!

(Today’s post is sponsored by Wines of Garnacha . The following content is for readers 21+.)

Happy belated Garnacha Day !

I hope you got to celebrate it by drinking good wine and eating delicious food. If you didn’t, don’t worry, you can still catch up! After all, every day should be Garnacha Day.

Tim and I had some friends over, who didn’t have a clue that it was a wine holiday, but enjoyed being served Chicken and Chorizo Paella and tasting new wines nevertheless. It was the perfect Spanish inspired evening and my guests already suggested we make it an annual thing!

Considering it took me less than 1 hour to get this dish done and that it was all done in one pot, I’m down for an yearly Garnacha Day celebration. Nothing like pleasing a crowd without having to work all day in the kitchen!

I know paella is a sensitive subject that stirs all kinds of emotions in the big internet world.

Even my guests and I ended up having a (friendly!) discussion on the matter. After all, what is an authentic paella? Does it have to have seafood to be considered paella? Is any rice dish mixed with some protein, veggies and spices considered a paella?

Well, before we start debating those questions, let’s look at the origins of this delicious Spanish dish. (Disclosure: I am not a connoisseur on the subject. I am just really good friends with Mr. Google!)

Paella originated in Valencia, a rice-growing region in the eastern coast of Spain. The word paella comes from the Latin word patella, which means “pan” and refers to the type of pan – called paellera – used to cook the rice. The paellera is a wide, shallow pan with two handles, whose shape allows the rice to cook evenly without trapping too much moisture inside the grains. (But don’t fret! You do not have to own one to make my paella!)

Depending on the region in Spain, the meats and vegetables added to paella vary. Some of the popular choices are rabbit, chicken, snails, chorizo and, of course, seafood. The only three basic ingredients that are common to all paellas? Water, olive oil and – obviously! – rice.

So, going back to the original discussion, is a chicken paella considered a paella, even without seafood? Yes, it is!

In fact, Colman Andrews makes a good point in his book Catalan Cuisine by saying: “What is understood in Valencia … is that whether it contains seafood or not, paella is above all a rice dish – and it is ultimately good rice, not good seafood (or whatever) that makes a paella great.”

That being said, if you’re a seafood lover, you could always add some shrimp to this chicken and chorizo paella! That way you don’t run the risk of a pseudo paella snob raining on your parade! .

Now, since I am already knee deep into food nerdiness, I figured we would also talk a bit about Garnacha Wine , which also comes from eastern Spain.

This versatile wine eventually spread to other European countries and finally, in the 18th and 19th centuries, to non-European regions like Australia, North Africa and California. However, it wasn’t until recently that it stepped into the spotlight. Today, Garnacha is very trendy – especially among millennials – so if you haven’t tried it yet, I suggest you get on it soon!

Garnacha is the only mainstream grape with red and white varieties. The wine itself can be red, white, and rosé, so you can pair a whole meal with different Garnacha wines.

Its versatility makes it ideal for any season and easily paired with any cuisine. Oh, and its excellent value, ranging from $10 to $20 a bottle, makes it accessible for any budget. Since it is so affordable, I highly recommend you stock up on Garnacha wine, because they go VERY quickly, especially when paired with delicious food like a hearty Chicken and Chorizo Paella.

Now, you will notice that I do not own a paella pan. I used a large casserole pan and it worked perfectly! Maybe one day I will invest in one, just so I can feel like a true paella maestro, although that is usually a man’s job.

Oh yeah, making paella was traditionally the domain of men, who cooked the communal dish, usually on Sundays, while the women were at church. Also, they say that “to be truly worthy of the name”, the dish must always be prepared and eaten at open air, “preferably in the shade of an old vine or fig tree”, and always during the day. And although that sounds lovely, I’m too much of a rebel – not to mention a woman who lives in an apartment – to follow the rules.

The only rule I recommend you follow is the type of rice you should use. Paella is traditionally made with Valencian Rice, but any short or medium-grain variety will do! You want a rice that absorbs liquid easily and won’t dry out, so stay aways from the long-grain variety.

Also, stirring is absolutely forbidden, hence why I am suggesting you transfer the pan to the preheated oven after you add the rice. We are aiming for a tender, but not risotto-style creamy result. The brown, crispy layer that forms on the bottom of a well-cooked paella – known as socarrat – is a highly prized delicacy.

So now that you know how to cook an amazing Chicken and Chorizo Paella, all that is left to do is open a bottle of Garnacha !


Watch the video: Chicken and Chorizo Rice Paella style