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Chicken & Chorizo Paella

Chicken & Chorizo Paella Recipe
Chicken & Chorizo Paella Recipe

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 here, but feel free to customize 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 & Chorizo Paella ahead of time?

Yes, this Chicken & 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).

Is Chicken & Chorizo Paella suitable for leftovers?

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

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Chicken & Chorizo Paella Recipe

Chicken & Chorizo Paella

  • Total Time: 35 mins
  • Yield: 4 1x


Units Scale
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 200 g Spanish chorizo (2 chorizos)
  • 300 g chicken thigh fillets, cut into bite-sized pieces
  • 1 tbsp paprika
  • 1 capsicum/bell pepper, cut into strips
  • 1/3 cup crushed tomatoes or passata
  • 2 cups Arborio rice
  • 4 cups chicken stock
  • 1/2 cup frozen peas
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 bunch parsley, finely chopped, to serve
  • Lemon wedges, to serve


  1. Heat the olive oil in a large, heavy-based pan on high heat. Add 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 if using), 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 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.



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


Refrigerate for up to 3 days 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

Keywords: Chicken & Chorizo Paella, Chicken & Chorizo Paella recipe

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  1. 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”

  2. 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

  3. 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.

  4. So quick and love the one pan! Cooked beautifully. I also seared the chorizo first for that crispiness!

  5. 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?

  6. Sooo delicious and easy! No standing at the stove stirring constantly is a winner for me!

  7. 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!

    • 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

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