Spanish Style Chicken and Chorizo Paella

Ingredients

• 15 ml (1 tbsp)olive oil
• 4bone-in chicken thighs
• 113 g (4 oz)Fratelli Beretta chorizo, sliced into half moons
• ½onion, peeled and diced
• ½red, yellow or orange bell pepper
• 2garlic cloves, peeled and minced
• 2.5 ml (½ tsp)smoked Spanish paprika
• 190 g (1 cup)arroz bomba or other short-grain rice
• 475 ml (2 cups)low-sodium chicken broth
• 0.25 tsp (a generous pinch)saffron threads
• to tastesalt and pepper
• 8 g (2 tbsp)fresh parsley, for garnish

Instructions

1. 1

   Infuse the saffron

   Stir the saffron threads into 2 cups of warm chicken broth and set it aside to infuse.

2. 2

   Brown the chicken

   Season both sides of the chicken with salt and pepper. Heat about 1 tablespoon of olive oil in a large 12-inch shallow skillet or paella pan over medium heat. Cook the chicken for about 5–6 minutes per side, until browned on both sides, then transfer it to a plate.

3. 3

   Cook the vegetables

   Add the onion, bell pepper, garlic and smoked paprika to the same pan, adding more olive oil if needed. Cook until softened and fragrant. Add the chorizo and cook for about 3 minutes, stirring occasionally, until fragrant.

4. 4

   Toast the rice

   Stir the rice into the pan to coat and toast it for about 2–3 minutes. Stir in the chicken broth and saffron threads, then season with ¼ teaspoon salt and ¼ teaspoon ground black pepper.

5. 5

   Simmer the paella

   Nestle the chicken into the rice and do not stir again. Cook uncovered over low heat for 20–25 minutes, rotating the pan occasionally if one side cooks less than the other to help prevent the bottom from burning.

6. 6

   Rest and garnish

   Remove the pan from the heat and cover it with foil for 10 minutes so the rice can absorb the remaining liquid and flavour. Garnish with parsley and lemon wedges, if desired.

What is Spanish-style chicken and chorizo paella?

Paella is a Spanish rice dish associated especially with Valencia, traditionally cooked in a wide, shallow pan. This version brings together chicken, chorizo and saffron rice for a substantial one-pan meal.

Browning the meat first builds savoury flavour, while the rice cooks in the same pan with the seasoned broth. Leaving it undisturbed during the simmer helps it cook evenly and keeps the chicken nestled among the grains.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 34g protein, 44g carbs, 27g fat.

The rice supplies most of the carbohydrates, while the chicken and chorizo provide much of the protein and fat; the olive oil adds further fat. Balance a serving with a green salad or extra vegetables on the side.

Choosing the rice and broth

Short-grain rice: Bomba rice is a useful choice because it absorbs cooking liquid while holding its shape. Other short-grain rice can work, though its exact absorption may vary.

Saffron broth: Infusing the threads in warm broth helps distribute their delicate flavour and colour through the rice. Use the broth and saffron together when adding the liquid to the pan.

Build flavour in the pan

Chicken: Give the thighs time to brown on both sides before taking them out. They will continue cooking later, nestled into the rice.

Chorizo: Add it after the vegetables have softened and cook for about 3 minutes. This warms the slices and releases their smoky, spiced flavour into the pan.

Why the rice should not be stirred

Toast first: Stir the rice for 2–3 minutes before adding the broth so the grains are coated in the pan flavours. Once the liquid is in and the chicken is nestled in, leave the rice alone.

Check the pan: Keep the heat low and rotate the pan occasionally if one area seems to be cooking more slowly. Avoid stirring, which can disrupt the rice as it simmers.

How to judge doneness

Rice: At the end of the 20–25-minute simmer, the rice should have absorbed most of the broth. If your pan heats unevenly, rotating it can help the rice cook more consistently.

Rest: Cover the pan with foil off the heat for 10 minutes. This gives the rice time to absorb remaining liquid and settle before serving.

What to serve with paella

A simple green salad or lightly dressed leaves make a fresh contrast to the rich chicken and chorizo. Lemon wedges are also a bright finishing touch, as suggested in the method.

Serve straight from the pan while warm, making sure each portion includes rice, chicken and chorizo. The dish is filling on its own, so any sides can be kept simple.

Recipe notes & tips

• Use a wide, shallow pan so the rice can cook in an even layer.
• Warm the broth before adding it to help the saffron infuse.
• If the pan looks dry before the rice is tender, keep the heat low and check the cooking rather than stirring.
• Rotate the pan during the simmer if one side is cooking more slowly.
• Keep the chicken in the pan for the full simmer so it finishes cooking with the rice.
• Allow the full 10-minute rest before serving.

Variations

• Add peas: Scatter them over the rice near the end of cooking so they warm through.
• Use different peppers: Choose red, yellow or orange bell pepper as listed in the recipe.
• Try another short-grain rice: Use a short-grain variety if arroz bomba is unavailable, noting that liquid absorption can differ.
• Add lemon: Serve lemon wedges alongside the paella for a fresh squeeze at the table.
• Adjust the chorizo: Use less chorizo for a milder, less rich version.

Common mistakes to avoid

• Stirring after adding broth: Leave the rice undisturbed once the chicken is nestled in.
• Cooking over high heat: Keep the simmer low to reduce the risk of scorching the rice.
• Skipping the browning: Brown the chicken on both sides before removing it from the pan.
• Forgetting to rotate: Turn the pan occasionally if one side is cooking less than the other.
• Serving immediately: Rest the covered paella for 10 minutes so the rice can absorb the remaining liquid.

How to store

Cool leftovers promptly and refrigerate in an airtight container for up to 2 days. Reheat until piping hot throughout, adding a small splash of water or broth if the rice has become dry.

Frequently asked questions