Spanish Chicken and Chorizo Paella Recipe

Name: Spanish Chicken and Chorizo Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 chicken, cut legs, drumsticks and thighs; Salt; Freshly ground black pepper; 2 teaspoons paprika; 1 large onion, diced; 1 large green bell pepper, diced; 1 (14.5-ounce) can diced tomatoes; 4 1/2 cups chicken broth; 1 pound Spanish style chorizo links, cut into slices on the bias; 2 cups short-grain rice (recommended: Valencia or Arborio); Pinch saffron threads; 1 cup fresh or frozen green peas; Lemon wedges, for service

Servings: persons

1/4 cup olive oil
1 chicken, cut legs, drumsticks and thighs
Salt
Freshly ground black pepper
2 teaspoons paprika
1 large onion, diced
1 large green bell pepper, diced
1 (14.5-ounce) can diced tomatoes
4 1/2 cups chicken broth
1 pound Spanish style chorizo links, cut into slices on the bias
2 cups short-grain rice (recommended: Valencia or Arborio)
Pinch saffron threads
1 cup fresh or frozen green peas
Lemon wedges, for service

1
Heat a paella pan or very large, shallow skillet or pot, preferably with 2 handles over high heat.
2
Cook's note: A large cast iron skillet would work here.
3
Pour in the olive oil and let it heat up.
4
Season the chicken all over with salt, pepper and paprika.
5
Sear in the olive oil until browned all over.
6
Transfer to a plate with tongs.
7
Lower the heat to medium and saute the onions and bell pepper until softened.
8
Stir in the diced tomatoes, chicken broth, and chorizo.
9
Bring the liquid to a boil and then stir in the rice and saffron.
10
Add the browned chicken pieces.
11
The rice should be completely covered with liquid.
12
Cook the paella without stirring for 20 minutes.
13
When the liquid has all been absorbed, pour the peas over the top of the pot, turn off the heat and cover the pot with a kitchen towel.
14
Let stand 5 minutes and then serve with lemon wedges.

1030

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup olive oil, 1 chicken, cut legs, drumsticks and thighs, Salt, Freshly ground black pepper, and more.

Yes, Spanish Chicken and Chorizo Paella falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanish Chicken and Chorizo Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions