Chicken & Chorizo Paella
An easy, crowd-pleasing twist on the Spanish classic
Introduction
There’s something magical about the rich aroma of smoked paprika, saffron, and sizzling chorizo drifting from the kitchen—it’s like a little trip to Spain without leaving home. This Chicken & Chorizo Paella is one of those recipes that feels special but is wonderfully approachable, even on a weeknight. With tender chicken thighs, smoky sausage, sweet bell peppers, and golden rice infused with fragrant spices, every bite is pure comfort. Whether you’re serving it family-style for Sunday dinner or impressing friends at your next gathering, this hearty one-pan meal delivers warmth, color, and flavor in every spoonful.
Recipe Details
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4–6
Difficulty: Medium
Ingredients
Main Ingredients
- 500 g (1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
- 100 g (3.5 oz) Spanish chorizo sausage, sliced and halved
- 1 small onion (about 100 g / 3.5 oz), finely diced
- 1 red bell pepper (about 150 g / 5 oz), diced
- 3 cloves garlic, minced
- 2 tbsp (30 ml) olive oil
- 1 tin (400 g / 14 oz) chopped tomatoes
- 1 tsp smoked paprika
- 1 tsp turmeric powder
- ½ tsp ground cumin
- Pinch of saffron threads (optional)
- 1 cup (200 g) paella rice (such as Bomba or Arborio)
- 2 cups (475 ml) low-sodium chicken broth
- ¼ cup (60 ml) dry white wine
- ¾ cup (100 g) frozen peas, thawed
- Salt and freshly ground black pepper, to taste
For Garnish
- ¼ cup (25 g) sliced green olives
- 2 tbsp (8 g) fresh parsley, finely chopped
- Lemon wedges, for serving
Directions
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