Directions
- Prepare the Ingredients:
Begin by cutting the chicken thighs into bite-sized chunks and slicing the chorizo. Dice the onion and red bell pepper, and mince the garlic. Have your chicken stock and wine ready nearby—this dish moves quickly once you start cooking. - Brown the Chicken:
Heat olive oil in a large paella pan or deep skillet over medium-high heat. Add the chicken pieces, season with a pinch of salt, pepper, and half the smoked paprika, and brown them for 4–5 minutes until lightly golden. Remove the chicken to a plate; it doesn’t need to be cooked through yet. - Sauté the Chorizo and Vegetables:
In the same pan, add the chorizo slices. Cook for 2–3 minutes until they release their flavorful oils and begin to crisp. Add the diced onion, red bell pepper, and garlic. Sauté for 4–5 minutes until softened and fragrant. - Add the Spices and Tomatoes:
Stir in the remaining smoked paprika, turmeric, cumin, and saffron threads. Pour in the chopped tomatoes and cook for 2–3 minutes, allowing the mixture to reduce slightly. - Add the Rice and Liquids:
Add the rice to the pan, stirring gently to coat each grain with the flavorful mixture. Pour in the chicken broth and white wine, scraping the bottom of the pan to release any caramelized bits. Bring to a gentle simmer. - Simmer Without Stirring:
Return the browned chicken to the pan, nestling the pieces evenly throughout the rice. Lower the heat to medium and cook uncovered for about 20 minutes. Avoid stirring—the crispy layer of rice at the bottom (socarrat) gives authentic paella its signature texture. - Add the Peas:
When the rice is almost tender and most of the liquid has been absorbed, scatter the peas on top. Cook for another 5 minutes until the rice is fully cooked and the peas are bright green. - Rest and Garnish:
Remove the pan from the heat, cover loosely with foil, and let it rest for 5 minutes. Sprinkle over the sliced olives and chopped parsley. Serve warm with lemon wedges on the side.
Variations & Substitutions
Seafood Twist: Add prawns or mussels in the last 10 minutes for a classic Paella Mixta.
Vegetarian Option: Replace chicken and chorizo with roasted red peppers, artichokes, and chickpeas.
Spicy Version: Use hot chorizo or add chili flakes for a fiery kick.
Low-Sodium: Choose low-salt broth and limit added salt.
Serving Suggestions
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