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Chorizo Paella
This vibrant Chorizo Paella brings the rich, smoky flavors of Spain right to your dinner table in a single, show-stopping pan. Whether you are searching for easy weekend dinner ideas or want to master the art of cooking with authentic Spanish chorizo, this comforting rice dish is packed with bold spices, tender chicken, and perfectly charred meats.
Origin Chorizo Paella
While traditional Valencian paella originally featured rabbit, snails, and flat green beans, the inclusion of cured meats reflects the broader evolution of Spanish culinary traditions. As the dish traveled beyond its coastal origins, cooks began incorporating locally cured sausages, creating the deeply spiced, paprika-infused paella variations that are now celebrated worldwide for their robust and earthy flavor profiles.
Why I Love This Recipe
I love that this dish is designed to be shared straight from the pan, making it a gorgeous centerpiece for family gatherings or dinner parties. Building the flavors layer by layer is incredibly satisfying, and with a few essential paella cooking tips, achieving that coveted, crispy layer of toasted rice at the bottom—known as the socarrat—is entirely achievable in a standard home kitchen.
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Chorizo Paella
Course: Main CourseCuisine: SpanishDifficulty: Medium6
servings20
minutes40
minutes465
kcalIngredients
2 tbsp olive oil
8 oz Spanish chorizo (cured), sliced into half-moons
1 lb boneless skinless chicken thighs, cut into bite-sized pieces
1 medium yellow onion, finely diced
1 red bell pepper, thinly sliced
3 cloves garlic, minced
1 cup crushed tomatoes (canned or fresh)
1 tsp smoked paprika
1 pinch saffron threads (steeped in 2 tbsp warm water)
2 cups Spanish bomba rice (or arborio rice)
4 cups chicken broth, warmed
½ cup frozen peas
Fresh parsley, chopped (for garnish)
1 lemon, cut into wedges (for serving)
Directions
- Heat the olive oil in a large paella pan or a wide, shallow skillet over medium heat. Add the sliced chorizo and cook for 3–4 minutes until the natural oils release and the edges are crisp. Remove the chorizo with a slotted spoon and set aside.
- In the same pan with the infused chorizo oil, add the chicken pieces. Brown for 5–6 minutes on all sides, then remove and set aside with the chorizo.
- Add the diced onion and sliced red bell pepper to the pan. Sauté for 5 minutes until softened, then stir in the minced garlic and cook for 1 more minute until fragrant.
- Pour in the crushed tomatoes, smoked paprika, and the saffron along with its steeping water. Let the mixture simmer for 2 minutes to meld the flavors.
- Stir in the rice, tossing it well for about 2 minutes to lightly toast the grains and coat them in the tomato and oil mixture.
- Pour in the warm chicken broth and gently shake the pan to distribute the rice evenly in a single flat layer. Return the cooked chicken and chorizo to the pan, tucking them gently into the rice. From this point forward, do not stir the rice.
- Let the paella simmer uncovered over medium-low heat for 15–20 minutes, or until most of the liquid is absorbed and the rice is tender.
- Scatter the frozen peas over the top during the last 5 minutes of cooking. If you hear a faint crackling sound at the bottom of the pan, your socarrat (crispy rice crust) is perfectly forming.
- Remove the pan from the heat, cover it loosely with aluminum foil, and let it rest for 10 minutes. Garnish with fresh parsley and serve with lemon wedges.
Notes
- It is crucial not to stir the rice once the broth is added; stirring releases starches and will turn your paella creamy like risotto instead of allowing the grains to remain distinct.
- Using true Spanish smoked paprika (pimentón) and high-quality saffron will dramatically elevate the authenticity and depth of flavor in this dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to loosen the rice.
