Chicken and Chorizo Paella - Cooking For My Soul (2024)

You’ll love this amazing Spanish Chicken and Chorizo Paella! It’s an easy, flavor-packed rice dish that is loved all around the world.

It’s packed with tender chicken, spiced Spanish chorizo, veggies, and tender rice. The entire dish is so well-balanced and the flavors are seriously out of this world!

It comes together in just 45 minutes. Whether you’re making it for dinner or to entertain guests at home, this chicken and chorizo paella will surely impress everyone!

Paella is one of those dishes that have a special place in my heart. I’ve tried many variations of it, and while seafood paella will always be my number one, this Chicken and Chorizo Paella comes very, very close.

The flavors in this chicken and chorizo paella are marvelous! Incredibly fragrant, and a bit smokey with a hint of spice from the Spanish chorizo. The rice absorbs all that wonderful flavor from the sofrito, chorizo, and the spices.

The traditional way to cook paella is over open flame outdoors, but I adapted this chicken chorizo paella recipe so you can make it indoors on a gas or electric stove.

Why we love this paella recipe:

• Easy to make! Don’t be intimidated by this iconic Spanish dish. It’s actually very easy to make and I provide a step-by-step tutorial below.
• Incredibly flavorful: Each ingredient adds layers of flavor upon flavor. A squeeze of fresh lemon juice makes it even better!
• Ready in 45 minutes: Make it on weekdays or weekends.
• Great for hosting: If you love to entertain, this paella is a MUST. Serve with a spread of Spanish tapas and you’ll be the most popular host in town!

I love to serve chicken and chorizo paella with this gorgeous Grilled Peach Salad and this elegant Fresh Spring Salad. These fried Coconut Shrimp appetizer also pairs really well.

If you’re a fan of one-pan rice recipes, you also need to try my One Pot Mexican Rice, One Pot Jambalaya, and Curry Fried Rice!

What is Paella?

Paella is one of the most well-known dishes from Spain, most commonly from the region of Valencia, although there are variations from other regions too. This iconic rice dish is made with a variety of proteins and vegetables, and spices, one of the most popular ones being saffron. It is traditionally cooked in a shallow paella pan over open flame.

A good paella has a good socarrat, which is that glorious crust of toasted rice that forms in the bottom of the pan. It can be hard to achieve sometimes, but hey, practice makes perfect!

What Type of Rice to Use

The best rice to make this chicken and chorizo paella (or any other variations) is Arborio or Bomba rice. Other types of rice commonly used in Spain are Calasparra, Senia, and Bahia, but those can be harder to find depending on where you live.

These types of rice do a great job absorbing all the liquid and flavor without getting clumpy, so the grains remain beautifully separated.

If you can’t find it, regular short-grain rice will do. I would NOT recommend using brown rice though since it does not absorb liquid and flavor as well.

Saffron

Saffron is a fragrant spice from a flower called crocus sativus. They look like threads and are deep orange in color. In cooking, saffron releases flavors that infuse the entire dish with delicate and subtle floral aroma, and also adds a beautiful light golden hue.

The flavors are so subtle you can barely taste it on its own, but without it, you’ll feel like something is missing. It’s the kind of aroma that permeates through the entire dish and elevates it.

Yes, saffron can be expensive but it’s so worth it, in my opinion. It will take your chicken and chorizo paella from amazing to super amazing! A little bit goes a long way. I usually get mine at my local Whole Foods, but you can also find it at Trader Joe’s or online.

Ingredient Notes

Below are a few helpful ingredient notes from recipe testing. As always the full ingredient list with quantities can be found in the recipe card down below.

• Chicken thighs: I prefer to use boneless thighs because they cook faster, but bone-in thighs will work too. Cubed chicken breast works too.
• Yellow onion, red bell pepper, and garlic: These three ingredients make the sofrito, which is the flavor base or foundation.
• Canned diced tomatoes: For flavor, color, and texture.
• Smoked paprika: Provides amazing smokey flavors and adds color. Paprika is a very common spice used in Spanish cuisine.
• Spanish chorizo: Spanish chorizo is dry cured and smoked. Do NOT use Mexican chorizo, which is raw and crumbly.
• Arborio rice: This is my favorite type of rice for paella, and it’s the same one I use to make risotto. Bomba rice is also great. It absorbs liquid really well without getting mushy or clumpy. If you can’t find these, regular white short grain rice will do.
• Saffron threads: You need a large pinch, about 1 to 2 teaspoons.
• Chicken broth or stock: The liquid component to cook the rice.
• Frozen green peas: If you’re not a fan of peas, omit them.
• Salt, pepper, olive oil
• Lemon wedges: For serving. A squeeze of fresh lemon juice adds so much brightness and amplifies flavors. I’d HIGHLY recommend it!
• Chopped Italian parsley for garnish

Step-by-Step Instructions

Making paella is actually very easy! No need to buy a special paella burner or pan, and no special skills required. I adapted the traditional recipe so you can make it right at home, whether it’s on a gas or electric stove.

Step 1 | Soak saffron in broth

In a small bowl, infuse the saffron threads with some chicken broth. This will bring out the floral aroma of the saffron. Set aside.

Step 2 | Season and cook chicken

Season chicken with salt and pepper. In a large 12-inch skillet, heat about 2 tablespoons of olive oil over medium heat. Sear the chicken on both sides until golden brown. It doesn’t need to be cooked through at this point.

Step 3 | Sauté sofrito and chorizo

In the same skillet (do not wipe clean), add a few more drizzles of olive oil and saute the diced onions, bell peppers, garlic, and smoked paprika until softened and fragrant. Then, add the sliced chorizo and cook for another 3 minutes, until the flavors come together.

Step 4 | Add tomatoes, rice, broth and saffron

Add the canned diced tomatoes, Arborio rice, broth, and the saffron threads (broth included). Stir to combine evenly.

Step 5 | Return chicken to skillet with peas

Return the seared chicken into the skillet, nesting it under the broth. Add the peas.

Step 6 | Simmer until cooked through

Once the broth starts to come to a simmer, cover with the lid and let it cook over low heat, undisturbed. Do not stir it, as this would cause the rice to get too sticky, sort of like risotto. Plus, you want the bottom to cook undisturbed so you can get that desired socarrat.

Cooking Paella Indoors vs. Outdoors

Paella tends to cook better and more consistently over gas flame. Traditionally, it’s cooked over an open fire, uncovered, on a special burner designed just for paellas. As you can imagine, that can be hard to replicate indoors. The biggest problem is that most regular house stoves are not large or strong enough to cook the rice evenly.

With that said, if you’re cooking indoors on a gas or electric stovetop, using a large skillet with a lid would be best. The lid will allow the rice to cook thoroughly. It can be cast iron, stainless steel, or nonstick.

If you’re looking to go the traditional route, get a paella pan burner (this one is a 20-inch, so double the recipe). It’s basically an outdoor gas burner with two burner rings, one that heats the pan around the outer edge and another one that cooks the center. You could also cook it on your grill, but be careful not to burn the handles.

Pairing and Serving Ideas

This is a beautiful dish that makes you feel right at home. And the great thing is that it’s meant to be enjoyed with lots of “tapas,” which are appetizers or snacks in Spanish cuisine meant to make a meal or accompany a main dish. Yes, bring all the tapas please!

You can also serve this chicken and chorizo paella with Grilled Vegetables with Chimichurri, Grilled Peach Salad, or a Fresh Spring Salad.

If you like rice recipes, definitely give these a try:

• Mexican Chicken and Rice (an awesome one pot meal!)
• One Pot Jambalaya
• Wild Rice Pilaf and Mushrooms
• Butternut Squash Risotto
• Curry Fried Rice

Recipe FAQs

This recipe was published in 2019 and updated in January 2023 to include new photos and information, plus a few recipe modifications.

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