Chorizo and Chicken Paella Recipe

Bright, vibrant, and utterly soul-satisfying, Chorizo and Chicken Paella is a dish that turns any meal into a festive occasion. With tender chicken, smoky Spanish chorizo, saffron-kissed rice, and pops of fresh veggies, every bite explodes with flavor and color. This is truly comfort food that feels both a little bit fancy and completely approachable, perfect for impressing guests or simply treating yourself to something wonderful.

Ingredients You’ll Need

Each ingredient in Chorizo and Chicken Paella is chosen for a reason—whether it’s bringing bold color, smoky depth, or a fresh, herby finish. With just a handful of pantry staples and a few special touches, you’ll capture that classic, sun-soaked flavor right at home.

• Olive oil: Adds richness and helps infuse all the sautéed flavors into every bite.
• Chicken breasts or thighs: Go with what you love—thighs bring extra juiciness, breasts are leaner and tender.
• Spanish chorizo (sliced): This cured sausage brings bold, smoky depth—don’t skip it!
• Smoked paprika: The secret to that deep, earthy warmth in every forkful.
• Kosher salt & fresh black pepper: Season generously along the way for best results.
• Yellow onion (diced): Sweet, savory, and the base of all good paella aromatics.
• Red bell pepper (diced): Lends gorgeous color and a mild, sweet crunch.
• Garlic (minced): Three cloves mean aromatic, punchy magic throughout the pan.
• Fire roasted diced tomatoes: Canned works perfectly here, adding tang and a touch of smokiness.
• Dry white wine: Deglazes your pan and gives the dish a bright zip.
• Chicken broth: Lays down a savory foundation for the rice to soak up.
• Turmeric: Offers a golden hue and subtle earthiness to enhance your saffron.
• Saffron threads: The signature essence of paella—just a pinch goes a long way!
• Arborio or Bomba rice: The right short grain rice provides the creamy, slightly chewy texture paella is famous for.
• Green peas (fresh or frozen): Adds a pop of sweetness and lively color at the end.
• Manzanilla olives (sliced): Brings briny, tangy notes that cut through the rich flavors.
• Fresh parsley (chopped): For a bright, herbal flourish at the finish line.
• Lemon wedges: A final squeeze wakes up all the flavors—don’t skip this step!

How to Make Chorizo and Chicken Paella

Step 1: Brown the Chorizo and Chicken

Start by heating 3 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Add the sliced chorizo and let each side get beautifully browned, filling your kitchen with that unmistakable, spicy aroma. Remove the chorizo with a slotted spoon and set aside. Then add your chicken pieces, smoked paprika, and a pinch of salt and pepper. Let the chicken brown until it’s golden on all sides—trust me, this builds the tasty foundation. Set it aside with the chorizo for later.

Step 2: Sauté Aromatics

Lower the heat and add the remaining tablespoon of olive oil. Toss in the diced onion and red bell pepper, stirring occasionally until softened and fragrant, about 4 minutes. Add minced garlic in the last minute and enjoy the explosion of savory aromas—it’s setting the stage for your truly unforgettable Chorizo and Chicken Paella.

Step 3: Deglaze with Wine

Pour in your dry white wine and grab your spoon! Scrape up all those flavorful browned bits from the bottom of the pan. Allow the alcohol to cook off and the wine to reduce for about 3 minutes. This little step gives the entire dish a gentle pop and rounds out all the richness.

Step 4: Build the Brothy Base

Now stir in the fire roasted diced tomatoes, chicken broth, a pinch of saffron threads, and turmeric. Give everything a good mix and return the chorizo and chicken to the pan. Crank up the heat and bring it all to a gentle boil—the heart of your paella is coming together.

Step 5: Add Rice and Simmer

With your liquid gently bubbling, sprinkle in the rice. Give it a quick, gentle stir for even distribution and make sure the grains are submerged. Lower the heat and cover the pan tightly with a lid or foil. Let it cook undisturbed for 20 minutes. This is when the glorious golden crust (the “socarrat”) forms on the bottom—don’t be tempted to stir.

Step 6: Stir in Peas, Olives, and Parsley

Once the rice has soaked up all the goodness, fold in the peas, sliced olives, and chopped parsley. If some liquid remains, let it cook a few extra minutes until perfectly absorbed. The peas stay bright, the olives add tang, and the aroma is pure heaven.

Step 7: Garnish and Serve

Top your Chorizo and Chicken Paella with more fresh parsley and serve right from the pan with plenty of lemon wedges alongside. Invite everyone to grab a wedge and give their plate a good squeeze—the citrus wakes up all that savory, smoky flavor!

How to Serve Chorizo and Chicken Paella

Garnishes

The secret to that restaurant-worthy paella? Pile it high with chopped parsley and finish with lemon wedges. A sprinkle of smoked paprika or a few extra saffron threads also makes it feel ultra-luxe, but the zingy freshness of lemon is truly key!

Side Dishes

Chorizo and Chicken Paella is hearty enough to be the star of the show, but it pairs beautifully with a crisp green salad or marinated olives. You could also serve it alongside garlicky roasted vegetables or a simple tomato and cucumber salad for a refreshingly light counterpoint.

Creative Ways to Present

Go for rustic drama by serving the paella straight from the skillet in the center of your table—let everyone dig in family-style! For a more elegant twist, spoon generous mounds onto individual plates and garnish with parsley, lemon, and a single olive on top. If you have smaller oven-safe pans, try making mini paellas for a stunning dinner party presentation.

Make Ahead and Storage

Storing Leftovers

Leftover Chorizo and Chicken Paella is such a treat! Cool it completely before transferring to an airtight container. It will keep in the fridge for up to 3 days, and the flavors only deepen as they mingle—making it perfect for hassle-free lunches or quick dinners.

Freezing

For longer storage, freeze portions of paella in individual airtight containers. The rice will soften a touch, but the savory, smoky flavor remains fantastic. Just be sure to let your paella cool thoroughly before popping it in the freezer to preserve the texture as best as possible.

Reheating

To revive your paella, reheat gently in a skillet with a splash of chicken broth or water over low heat. Cover the pan so the rice steams and fluffs back up. If you’re in a pinch, the microwave works too—use short bursts and stir often for even heating.

FAQs

Can I use a different type of rice for Chorizo and Chicken Paella?

Short-grain rice like Arborio or Bomba is best, as it absorbs the broth without becoming mushy. If you must substitute, use another short-grain variety—you won’t get the same classic texture from long-grain rice.

What type of chorizo should I use?

Authentic Spanish chorizo, which is cured and firm, is perfect here—it brings smoky, savory flavor and holds its texture. Mexican chorizo is softer and best used for other dishes, so try to seek out Spanish if you can!

Do I need a special pan to make Chorizo and Chicken Paella?

A traditional paella pan is classic, but a wide cast iron skillet or even a large, heavy-bottomed frying pan works beautifully. Just make sure you have enough surface area so the rice cooks evenly and forms that beloved golden crust.

Can I make Chorizo and Chicken Paella ahead of time?

Paella is at its absolute best served fresh, but you can prepare the components (like browning the meats and prepping aromatics) ahead of time. Gently reheat the finished dish with a bit of broth to revive its texture if you need to make it ahead.

Is it possible to make a seafood version with this recipe?

Absolutely! You can swap the chicken for shrimp or mussels, and even add them alongside for a festive mixed paella. Just add seafood during the last 10 minutes of cooking so it stays plump and juicy.

Final Thoughts

If you’ve been searching for a dish that brings big flavor and a sense of occasion, Chorizo and Chicken Paella is the one you need to try. Whether it’s dinner with friends or a cozy night at home, this recipe always delights. So gather your ingredients, channel a little Spanish sunshine, and get ready for something truly unforgettable.

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