What type of chorizo is best for chicken chorizo paella?

Use Spanish dry-cured chorizo for chicken chorizo paella. This type is typically firm and sliced or chopped, adding a smoky and slightly spicy flavor. Avoid Mexican chorizo, which is raw and crumbly, as it requires cooking differently and can affect the dish’s texture and taste.

Which rice works best for making chicken chorizo paella?

Short-grain rice varieties like Bomba or Arborio are ideal for paella because they absorb liquid well without becoming mushy. If you don’t have these, any short-grain white rice can work. Brown rice is not recommended because it doesn’t cook evenly in this dish.

Do I need a traditional paella pan to cook chicken chorizo paella?

No, a traditional paella pan is not required. A large, wide skillet or sauté pan with a lid works well indoors to distribute heat evenly. For outdoor cooking, a paella burner or a grill can be used to get authentic flavor and texture.

Can I leave out saffron when making chicken chorizo paella?

Yes, saffron can be omitted if unavailable or expensive. You can substitute with a mix of turmeric and paprika to mimic the color and add mild flavor. However, saffron gives a unique floral aroma and authentic taste that alternatives can’t fully replicate.

How should I store and reheat leftover chicken chorizo paella?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth to revive the rice, or use a microwave covered loosely. To freeze, keep in a freezer-safe container for up to 2 months, thaw fully in the fridge before reheating.

Chicken Chorizo Paella Recipe 5 Steps For Delicious Flavor

Name: chicken chorizo paella
Prep time: PT-493939H3M8S
Cook time: PT-493940H53M8S
Total time: PT-493940H53M8S
Cuisine: Spanish
Ingredients: – 6 boneless or bone-in chicken thighs; – 8 ounces dry-cured smoked Spanish chorizo, sliced; – 1 medium yellow onion, small diced; – 1 red bell pepper, diced or cut into strips; – 4 cloves garlic, minced; – 1 teaspoon smoked paprika; – Large pinch of saffron threads; – 1½ cups short-grain rice; – 1 can diced tomatoes; – 3 cups chicken broth; – 1 cup frozen green peas; – Salt and pepper to taste; – 2 tablespoons olive oil; – Chopped flat-leaf parsley; – Lemon wedges

Ingredients

– 6 boneless or bone-in chicken thighs

– 8 ounces dry-cured smoked Spanish chorizo, sliced

– 1 medium yellow onion, small diced

– 1 red bell pepper, diced or cut into strips

– 4 cloves garlic, minced

– 1 teaspoon smoked paprika

– Large pinch of saffron threads

– 1½ cups short-grain rice

– 1 can diced tomatoes

– 3 cups chicken broth

– 1 cup frozen green peas

– Salt and pepper to taste

– 2 tablespoons olive oil

– Chopped flat-leaf parsley

– Lemon wedges

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Instructions

First Step: Prepare Ingredients Start by dicing your chicken thighs and slicing the dry-cured Spanish chorizo. Chop the yellow onion, red bell pepper, and mince the garlic cloves. Measure out your short-grain rice, smoked paprika, saffron threads (if using), chicken broth, and have all other ingredients ready near your cooking area to streamline the cooking process.

Second Step: Brown the Proteins Heat olive oil in a large 12-inch skillet or paella pan over medium heat. Add sliced chorizo and sauté for 3 to 5 minutes until slightly browned and aromatic. Remove chorizo from the pan and set aside, adding more oil if necessary. Season chicken thighs with salt and pepper and brown them on both sides, approximately 6 to 8 minutes per side, or until golden. Remove and set aside.

Third Step: Sauté Vegetables and Spices In the same pan, sauté the diced onion, red bell pepper, and minced garlic with smoked paprika for 5 to 6 minutes, until the vegetables soften and emit fragrance. This step forms the flavor base of your paella.

Fourth Step: Combine Rice and Liquids Return the chorizo to the pan, stir in the rice along with the diced or crushed tomatoes. Cook for about 2 minutes to toast the rice and meld the flavors. Pour in the chicken broth and the saffron-infused broth (if using). Season with salt and pepper, then bring to a light boil before reducing to a gentle simmer.

Fifth Step: Simmer with Chicken and Optional Peas Gently nestle the browned chicken thighs into the rice mixture and sprinkle frozen peas on top. Cover the pan and simmer on low heat for 25 minutes, or until the rice is tender and the chicken is cooked through. Avoid stirring during this time to encourage the formation of the crispy socarrat on the pan’s bottom.

Final Step: Rest and Serve Remove the paella from heat and let it rest, covered, for 5 to 10 minutes to absorb any remaining liquid and allow flavors to meld. Garnish with chopped parsley and serve with lemon wedges for a light, zesty finish. This well-balanced dish satisfies with its smoky, savory flavor and tender ingredients.

Last Step:

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Notes

🧄 Use dry-cured Spanish chorizo only, not raw Mexican-style.
🌾 Saffron adds unique aroma and color, but turmeric and sweet paprika can substitute.
🔥 Let rice sit unbothered during simmering to form a socarrat at the bottom.

Author: Brandi Oshea
Prep Time: 10 minutes
Resting Time: 5-10 minutes
Cook Time: 45-60 minutes
Category: Main Course
Method: Simmering
Cuisine: Spanish
Diet: Meat

Nutrition

Serving Size: 1 serving
Calories: 473 to 619 kcal
Sugar: 2 to 4 g
Sodium: 282 to 624 mg
Fat: 22 to 33 g
Saturated Fat: 8 to 9 g
Unsaturated Fat: 14 to 24 g (calculated by subtracting saturated fat from total fat)
Trans Fat: 0 g
Carbohydrates: 31 to 48 g
Fiber: 3 to 4 g
Protein: 30 to 34 g
Cholesterol: 137 mg