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
“What a great hack for making paella! The kids loved it (the 5yo said it was 100 out of 5 stars) and so much easier than other recipes.” Share PrintIngredients
- 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
- 80 g (⅓ cup) canned crushed tomatoes or passata
- 440 g (2 cups) arborio rice
- 1 litre (4 cups) chicken stock
- 75 g (½ cup) frozen peas
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- ½ bunch flat-leaf parsley, finely chopped, to serve
- Lemon wedges, to serve
Instructions
- 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.
- Add the capsicum and cook for a further 5 minutes.
- Add the crushed tomatoes (or passata), arborio rice and chicken stock. Bring to a simmer, then turn the heat to low, place the lid on and cook for 15 minutes, stirring once halfway through.
- Add the frozen peas, place the lid back on and cook for a further 5 minutes.
- 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).
- Top with parsley and serve with lemon wedges.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Nat says:
This was yummy! It took longer than 15 mins to cook though and I think it needs to be on medium heat
Nicole says:
Thanks for the feedback, Nat! Nic x
Nat says:
This was so yummy however, the rice was still raw after 20 mins on a low heat. It took about 40 mins to cook. I’ll probably cook it on med next time. Also random question do I need to take the skin off the chorizo?
Nicole says:
Hi Nat, thanks for your question. It sounds to me like it needed to be on a higher heat … bubbles should be appearing on the surface as you cook. Also, dry/cured chorizo usually doesn’t need to be peeled (unless it’s tough, plastic or paper, in which case it’s usually specified on the packaging). The fresh (raw) chorizo casing is edible, but can be removed if it’s being crumbled/broken up into a dish. I hope this helps! Nic x
Maanprit toor says:
Love this recipe… I’m a huge fan from Malaysia… I hope and pray to get your cookbook 🙏🙏🙏 thank you for cooking such amazingly delicious food
Nicole says:
Hi Maanprit, thank you for the lovely feedback! The book is available to buy here on amazon.com.au. Are you able to buy from there? Nic x
Zoe says:
What a great hack for making paella! The kids loved it (the 5yo said it was 100 out of 5 stars) and so much easier than other recipes.
Nicole says:
“100 out of 5 stars” has got to be the best compliment I’ve ever had! How wonderful! I’m so glad you all enjoyed it. Nic x
Becky says:
This recipe was so flavoursome. Definitely a family meal plan keeper.
gabriellapinnington says:
All your recipes have been hits in our family. However, my picky toddler particularly enjoys this one! We use whatever vegetables we have in our fridge and the children regularly request this “red rice”
jacquie.robertson says:
Another delicious recipe. Easy and quick to make. Love it being in one pot and not needing to stand and stir it all the time. A regular here
marthakrause says:
Delicious meal. Chorizo gives it a bit of kick but still nice. Took about 40 mins for mine to combine and cook properly but no complaints when it tastes this good.
adriana says:
So quick and love the one pan! Cooked beautifully. I also seared the chorizo first for that crispiness!
KATE says:
This looks great! I’m not able to have chorizo due to pregnancy, but could you swap in something else like bacon maybe? Or just keep out?
chloebiffanti says:
Sooo delicious and easy! No standing at the stove stirring constantly is a winner for me!
laurenbell says:
We make this Paella all the time and love it. We like our chorizo crispy, so I cook that first until crispy then follow the rest of the instructions. Delish!
Nicole says:
Love, love the idea of really crisping up that chorizo, I am so glad this recipe has been a favourite at your place! Thank you for taking the time to comment on and rate the recipe, means so much to me! x