Spanish Chicken and Chorizo Paella

Ingredients

• 454 g (1 pound)boneless, skinless chicken thighs, cut into large chunks
• 227 g (8 ounces)Spanish chorizo, sliced (or smoked sausage)
• 15 ml (1 tablespoon)olive oil
• 1onion, diced
• 2garlic cloves, minced
• 1red pepper, sliced
• 60 ml (¼ cup)dry white wine
• 425 g (1 15-ounce can)diced tomatoes, drained
• A pinchsaffron
• 5 ml (1 teaspoon)smoked paprika (omit if the chorizo contains paprika)
• 5 ml (1 teaspoon)salt
• 1.25 ml (¼ teaspoon)black pepper
• 400 g (2 cups)bomba rice (or arborio rice)
• 1.065 litres (4½ cups)chicken broth
• 150 g (1 cup)peas
• To tastefresh lemon slices, for serving
• To tastefresh parsley, chopped, optional for serving

Instructions

1. 1

   Brown the chorizo

   Heat a 38 cm (15-inch) paella pan on a grill over medium heat, about 150°C (300°F). Add the chorizo and brown for 3–5 minutes, until caramelised around the edges.

2. 2

   Soften the vegetables

   Add the olive oil, onion, red pepper and garlic to the pan. Sauté for 2–3 minutes, until the vegetables have softened slightly and are browning at the edges.

3. 3

   Reduce the wine

   Pour in the wine and cook for 2 minutes, until most of it has evaporated.

4. 4

   Add the seasonings

   Stir in the tomatoes, paprika, saffron, salt and pepper, then bring the mixture to a simmer.

5. 5

   Add rice and chicken

   Add the chicken, broth and rice, stirring to distribute the rice evenly. Bring the pan back to a simmer.

6. 6

   Simmer the paella

   Reduce the heat to low and simmer for 30–40 minutes, until the liquid has been absorbed and a crust has formed on the bottom. Keep the grill lid closed for a smokier flavour and more even heat.

7. 7

   Add the peas

   Halfway through cooking, add the peas and press them lightly into the mixture. Do not stir or disturb the rice, so the bottom crust can form; use a spatula to peek underneath and check.

8. 8

   Serve straight away

   Take the pan off the heat and serve the paella immediately while hot. Drizzle with fresh lemon juice before serving.

What is Spanish chicken and chorizo paella?

Paella is a Spanish rice dish associated with Valencia, traditionally cooked in a broad, shallow pan. This version pairs rice with chicken and smoky chorizo for a hearty, one-pan meal.

Bomba rice absorbs the savoury broth while holding its shape, and the wide pan gives the rice room to cook in an even layer. A browned base adds a toasted contrast to the tender rice above.

Nutrition and macros by portion

The nutrition label shows one serving as written: 511 calories, 28g protein, 61g carbs, 15g fat.

Rice provides most of the carbohydrates, while the chicken and chorizo contribute protein; chorizo and olive oil are the main sources of fat. Serve with a green salad or extra vegetables to balance the plate.

Choosing the rice and chorizo

Bomba rice: this short-grain variety is well suited to paella. Arborio is offered as a substitute, though its texture may be creamier.

Chorizo: browning the sliced sausage first releases flavour into the pan. Check whether it contains paprika before adding the measured paprika, as the recipe suggests leaving it out if it does.

Build flavour in the pan

Brown first: let the chorizo caramelise around the edges before adding the vegetables. This starts the dish with a deeply savoury base.

Wine and tomatoes: allow the wine to cook for 2 minutes so most evaporates, then bring the seasoned tomatoes to a simmer before adding the rice and broth.

Let the rice cook undisturbed

Even layer: stir once after adding the rice, chicken and broth to distribute the grains, then leave the mixture alone as it simmers. Frequent stirring prevents the bottom crust from forming.

Peas: add them halfway through the 30–40-minute simmer and press them gently into the rice. Avoid mixing them through the pan.

Check the heat and doneness

Steady grill: medium heat is about 150°C (300°F) at the start, followed by a low simmer. Keeping the grill lid closed helps maintain more even heat.

Ready to serve: look for absorbed liquid and a crust on the bottom. Use a spatula to peek beneath the rice rather than stirring it.

Finish and serve

Lemon: squeeze fresh lemon juice over the paella just before serving to brighten its rich, smoky flavours. Serve it hot straight from the pan.

Parsley: scatter over chopped fresh parsley if using. A crisp green salad or simply prepared vegetables make a fresh accompaniment.

Recipe notes & tips

• Drain the tinned tomatoes before adding them so their extra liquid does not slow the rice.
• Cut the chicken thighs into similarly sized chunks to help them cook evenly.
• Use a wide paella pan so the rice can sit in a relatively even layer.
• Keep the grill lid closed during the simmer for more even heat.
• Check for the bottom crust by lifting the rice gently with a spatula rather than stirring.

Variations

• Use smoked sausage: substitute it for the Spanish chorizo as suggested in the ingredient list.
• Try arborio rice: use it in place of bomba rice, allowing for a potentially creamier texture.
• Adjust the paprika: omit it when the chorizo already contains paprika.
• Finish with parsley: add chopped fresh parsley at the table for a fresh herbal note.

Common mistakes to avoid

• Stirring during the simmer: the crust may not form; leave the rice undisturbed after its initial distribution.
• Skipping the chorizo browning: cook it for 3–5 minutes first so the edges caramelise.
• Adding undrained tomatoes: drain them before they go into the pan to avoid adding excess liquid.
• Cooking over uneven heat: keep the grill lid closed during the simmer to help the heat stay even.
• Missing the crust check: gently peek beneath the rice with a spatula rather than mixing the pan.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat thoroughly in a covered pan over low heat with a small splash of broth or water; the crisp bottom may soften.

Frequently asked questions