Chicken and Chorizo Paella

Although this is far from an authentic Spanish paella, it is a delicious weeknight alternative that’s quicker and easier to make. My Chicken and Chorizo Paella recipe combines chicken, chorizo and creamy arborio rice to make this colourful signature dish packed with flavour. I used peas and capsicum (bell pepper) here, but feel free to customise your paella with whatever veggies you have lying around. One pot is all you need for this dish, and the method is just so simple!

Can you make Chicken and Chorizo Paella ahead of time?

Yes, this Chicken and Chorizo Paella can be frozen for up to 2 months. Thaw completely in the fridge overnight before reheating (otherwise the rice can turn mushy during reheating).

Watch how to make Chicken and Chorizo Paella

Is Chicken and Chorizo Paella suitable for leftovers?

Yes, Chicken and Chorizo Paella can be refrigerated for up to 3 days in an airtight container. Reheat on the stove or in the microwave.

Chicken and Chorizo Paella

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5 from 7 reviews

• Total Time: 35 mins
• Yield: 4 1x

Ingredients

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• 1 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• 200 g (7 oz) Spanish chorizo (2 chorizos)
• 300 g (10½ oz) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp sweet paprika
• 1 capsicum (bell pepper), cut into strips
• ⅓ cup (80 g) canned crushed tomatoes or passata
• 2 cups (440 g) arborio rice
• 4 cups (1 litre) chicken stock
• ½ cup (75 g) frozen peas
• ½ tsp sea salt flakes
• ½ tsp cracked black pepper
• ½ bunch flat-leaf (Italian) parsley, finely chopped, to serve
• Lemon wedges, to serve

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Instructions

1. Heat the olive oil in a large, heavy-based pan over high heat. Add the onion, garlic, chorizo, chicken and paprika. Cook for 5 minutes, stirring occasionally.
2. Add the capsicum and cook for a further 5 minutes.
3. Add the crushed tomatoes (or passata), arborio rice and chicken stock. Reduce to the lowest heat setting, place the lid on and cook for 15 minutes, stirring once halfway through.
4. Add the frozen peas, place the lid back on and cook for a further 5 minutes.
5. Stir and leave to rest for 5 minutes to absorb any residual liquid. Season to taste (add salt and pepper only if required, as the chorizo and stock may make the dish salty enough).
6. Top with parsley and serve with lemon wedges.

Notes

MAKE AHEAD

Freeze for up to 2 months. Thaw completely in the fridge overnight before reheating (otherwise the rice can turn mushy during reheating).

LEFTOVERS

Refrigerate for up to 3 days in an airtight container and reheat on the stove or in the microwave.

• Author: Nicole
• Prep Time: 5 mins
• Cook Time: 30 mins
• Category: chicken, spanish, paella
• Method: pan, combine
• Cuisine: Spanish