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

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5 from 6 reviews

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

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 200 g (7 oz) Spanish chorizo (2 chorizos)
  • 300 g (10 oz) chicken thigh fillets, cut into bite-sized pieces
  • 1 tbsp paprika
  • 1 capsicum/bell pepper, cut into strips
  • ⅓ cup (80 ml) crushed tomatoes or passata
  • 2 cups (400 g) Arborio rice
  • 4 cups (948 ml) chicken stock
  • ½ cup (67 g) frozen peas
  • ½ tsp salt
  • ½ tsp pepper
  • ½ bunch parsley, finely chopped, to serve
  • Lemon wedges, to serve

Instructions

  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.

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 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