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Chicken and Chorizo Paella

Savory Chicken and Chorizo Paella - A One-Pan Delight

This Chicken and Chorizo Paella is a flavorful one-pan dinner, perfect for impressing guests and family alike.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Spanish
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Paella
  • 1 pinch Saffron Threads Can omit if unavailable but will lose distinct flavor.
  • 4 pieces Chicken Thighs Boneless or bone-in thighs can be used.
  • 1 medium Yellow Onion Adds sweetness and depth.
  • 1 medium Red Bell Pepper Offers sweetness and color.
  • 3 cloves Garlic Enhances flavor.
  • 1 tablespoon Smoked Paprika Contributes warmth.
  • 6 ounces Spanish Chorizo Dry-cured Spanish chorizo preferred.
  • 1 cup Arborio Rice Bomba or Calasparra are substitutes.
  • 1 can Canned Diced Tomatoes Adds moisture.
  • 3 cups Chicken Broth Used for cooking.
  • 1 cup Frozen Green Peas Adds color and sweetness.
  • 2 tablespoons Olive Oil For sautéing.
  • 1 tablespoon Chopped Italian Parsley For garnish.
  • 1 pieces Lemon Wedges For serving.

Equipment

  • large skillet

Method
 

Step‑by‑Step Instructions
  1. Infuse the saffron threads in 1 tablespoon of warm chicken broth. Let them soak while you prepare the other ingredients.
  2. Season the chicken thighs generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sear the chicken thighs for 6-8 minutes per side, until golden brown. Remove and set aside.
  3. In the same skillet, add the chopped yellow onion, diced red bell pepper, minced garlic, and smoked paprika. Sauté for 5-6 minutes until softened.
  4. Stir in the sliced Spanish chorizo and cook for 3 minutes. Add the arborio rice, stirring to coat it in the sofrito mixture. Cook for another 2 minutes.
  5. Pour in the remaining chicken broth, canned diced tomatoes, and infused saffron. Season and bring to a light boil, then reduce heat and simmer.
  6. Nestle the seared chicken thighs into the skillet, sprinkle the frozen green peas, and cover. Cook for 25 minutes.
  7. Remove from heat and let sit, covered, for 5-10 minutes. Garnish with chopped parsley and serve with lemon wedges.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 50mgCalcium: 4mgIron: 15mg

Notes

For best texture, avoid stirring the rice once it starts simmering. Serve fresh for optimal flavor.

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