Chicken and Chorizo Paella
Paella is a rice dish, so the rice gets the attention here. Chicken thighs and smoky Spanish chorizo brown first, a quick tomato and pepper sofrito builds the flavour, and then saffron stock goes in and the pan is left alone. No stirring means the rice cooks evenly and forms the toasted, crackly layer on the bottom that Spanish cooks call socarrat.
By Mei Lin Tan
Published
- Prep Time
- 15 mins
- Cook Time
- 45 mins
- Rest
- 5 mins
- Total Time
- 1 hr 5 mins
- Servings
- 4 servings
How do you make Chicken and Chorizo Paella?
To make chicken and chorizo paella, brown 500 g chicken thigh pieces and sliced chorizo in a wide pan, then soften onion, red pepper and garlic with smoked paprika and crushed tomatoes. Stir in 300 g paella rice, pour over 1 L hot saffron stock and simmer without stirring for 18-20 minutes. Add peas, crisp the base for 1-2 minutes, then rest for 5 minutes.
- Total time
- 1 hr 5 mins
- Calories
- 680 per serving
- Protein
- 41 g
- Yield
- 4 servings
- Difficulty
- Medium
- Method
- Simmering
Ingredients
Equipment
Paella pan or wide skillet (30-34 cm) · Small saucepan · Wooden spoon · Clean tea towel or foil
Quick Directions
Warm the saffron stock
Heat the stock and steep the saffron in it.
Brown the chicken and chorizo
Brown the chicken for 6-8 minutes, then the chorizo for 1-2 minutes.
Make the sofrito
Soften the onion and pepper, add garlic and paprika, then cook down the tomatoes.
Add the rice and stock
Coat the rice, pour in the hot stock, spread it out evenly and stop stirring.
Simmer without stirring
Simmer for 18-20 minutes, adding the peas halfway, until the rice is tender.
Crisp the base
Raise the heat for 1-2 minutes to form the crisp socarrat.
Rest and serve
Cover, rest for 5 minutes and serve with lemon and parsley.
Step-by-Step Instructions
Follow these detailed steps to make the perfect chicken and chorizo paella.
Warm the saffron stock
Heat the stock in a small saucepan until steaming. Crumble the saffron threads between your fingers into the stock and keep it warm over low heat while you cook.
Brown the chicken and chorizo
Heat the olive oil in the paella pan over medium-high heat. Season the chicken with 1/4 tsp of the salt and brown it for 6-8 minutes, turning, until golden on most sides. Add the chorizo and cook for 1-2 minutes until it releases its red oil. Push everything to the edges of the pan.
Make the sofrito
Add the onion and red pepper to the centre of the pan and cook for 6-8 minutes, stirring often, until soft. Stir in the garlic for 1 minute, then the smoked paprika for 30 seconds; paprika scorches quickly, so add the tomatoes right away. Cook for 4-5 minutes until the tomato thickens and darkens.
Add the rice and stock
Stir the rice into the pan for 1 minute to coat it in the oil and sofrito. Pour in the hot saffron stock and the remaining 1/2 tsp salt, then stir once to spread the rice and chicken evenly across the pan. Taste the liquid: it should be well seasoned. From here on, do not stir.
Simmer without stirring
Boil over medium-high heat for 10 minutes, then scatter the peas over the top and lower the heat to medium-low. Simmer for 8-10 minutes more, until the liquid is absorbed and the rice is tender with a slight bite. If your burner is smaller than the pan, turn the pan a quarter turn every few minutes so it cooks evenly. The chicken is done when it reaches 74°C (165°F).
Crisp the base
Turn the heat to high for 1-2 minutes. You should hear the rice crackle and smell it toasting; stop as soon as it smells toasty, not burnt. Scrape a spot at the edge with a spoon to check for a golden crust.
Rest and serve
Take the pan off the heat, cover it loosely with a clean tea towel or foil and rest for 5 minutes so the rice finishes cooking. Serve straight from the pan with lemon wedges and parsley.
Recipe Tips
- Use dry-cured Spanish chorizo, which slices like salami. Fresh Mexican-style chorizo is raw and crumbly and will turn the paella greasy.
- Arborio rice works if you can't find bomba. Use about 850 ml stock and expect a slightly creamier result, since Arborio releases more starch.
- A wide, shallow pan matters more than a real paella pan. Keep the rice layer no deeper than about 2 cm so it cooks evenly.
- No saffron? Use 1/2 tsp ground turmeric for colour. It won't taste the same, but the dish will still be good.
- If the rice is still firm when the liquid is gone, sprinkle over 60-120 ml hot stock or water and cook for a few minutes more.
Variations
- Cook it on the barbecue: set the paella pan on a gas grill over medium-high heat with the lid open and follow the same steps.
- Add 12 large peeled shrimp, pressing them into the rice for the last 5 minutes, until pink and opaque.
- Swap the peas for 150 g flat green beans, cut into 4 cm pieces and added with the sofrito, as in a Valencian paella.
- Use 2 tsp sweet paprika and a pinch of chili flakes instead of smoked paprika for a milder, less smoky pan.
Nutrition (per serving)
| Calories | 680 |
|---|---|
| Protein | 41 g |
| Carbs | 77 g |
| Fat | 22 g |
| Saturated fat | 6 g |
| Fibre | 6 g |
| Sugar | 7 g |
| Sodium | 1100 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cool leftovers quickly and refrigerate within 1 hour in an airtight container. Eat within 2 days.
- Freezer
- Freeze in portions for up to 2 months. The rice softens a little after freezing.
- Reheat
- Reheat in a covered skillet with a splash of stock or water over medium heat, or in the microwave, until steaming hot all the way through. Reheat rice only once.
Chicken and Chorizo Paella FAQs
What rice is best for paella?
Short-grain Spanish rice such as bomba or Calasparra is best. It absorbs about three times its volume in stock but stays in separate grains. Arborio is the easiest substitute; use a little less stock. Long-grain rice and basmati don't absorb enough liquid and turn out dry.
Should you stir paella while it cooks?
Stir once to spread the rice evenly after the stock goes in, then leave it alone. Stirring releases starch and makes the rice creamy like risotto, and it stops the crisp layer from forming on the bottom of the pan.
What is socarrat?
Socarrat is the layer of toasted, slightly crunchy rice that forms on the bottom of the pan in the last minute or two of cooking. Many people think it is the best part of the paella. Turn up the heat at the end and listen for crackling to get it.
Can I make paella without a paella pan?
Yes. Use the widest skillet you have, about 30-34 cm, so the rice sits in a thin, even layer. Stainless steel or carbon steel gives the best crust. A deep pot or Dutch oven cooks the rice unevenly and won't form a socarrat.
Is chorizo traditional in paella?
Not in the original Valencian paella, which uses chicken, rabbit and green beans. Chicken and chorizo paella is a popular home-style version, and the chorizo adds a smoky depth that suits a weeknight pan.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
