Chorizo Paella

Name: Chorizo Paella
Prep time: 10 min
Cook time: 25 min
Yield: 4 to 5 servings
Cuisine: Spanish Menu
Ingredients: Chicken Breast — 400g; Chorizo — 100g; Garlic — 2 cloves; Onion — 1; Peppers — 150g; Chopped Tomatoes — 400g; Turmeric — 1 tsp; Smoked Paprika — 1 tsp; Dried Chilli Flakes — 1 tsp; Saffron — 1 pinch; Paella Rice — 250g; Chicken Stock — 500ml; Frozen Peas — 100g; Olive Oil — 2 tbsp

This easy one-pan chicken and chorizo paella is packed with beloved Spanish-inspired flavours, combining succulent chicken with smoky sausage in a simple, fuss-free meal. Featuring a vibrant blend of peppers, tomatoes, and aromatic spices like turmeric and smoked paprika, this dish is cooked entirely in one pan, resulting in a perfectly seasoned, colourful, and comforting dinner that is as effortless to prepare as it is delicious to eat.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 25 minutes

Servings: 4 to 5

Notes:

While chicken breasts are used in this recipe, chicken thighs can be substituted for a richer, more tender result during the simmering process.

The chorizo plays a key role in flavouring the dish; as it sautés with the onions and garlic, it releases its spiced, smoky oils, which form the base for the entire meal.

Saffron is a wonderful addition for an authentic floral note, but if you do not have it, the dish remains flavourful and delicious without it.

A variety of peppers, such as red, yellow, or green, can be used depending on what you have available; frozen peppers are a convenient option that works perfectly well here.

Ensure the rice is fully submerged in the stock before simmering, and check occasionally to ensure it remains moist until the liquid has been absorbed.

Sauté Aromatics
Heat olive oil in a large sauté pan, add onions and garlic, and fry until they begin to soften.

Combine Ingredients
Stir in the peppers and chopped chorizo, cooking until the chorizo releases its vibrant, spiced oils.

Sear Chicken
Add the chicken pieces to the pan and stir until the sides are sealed and they begin to turn golden brown.

Season and Simmer
Sprinkle the spices—turmeric, smoked paprika, dried chilli flakes, and saffron—over the mixture, then add the chopped tomatoes and chicken stock, stirring well.

Cook Rice
Incorporate the paella rice, ensuring it is fully submerged, then reduce the heat, cover, and simmer for 20 minutes until most of the liquid is absorbed.

Finish
Stir in the frozen peas, cook for a final 1 or 2 minutes until tender, and serve immediately.