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 Pin Recipe 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
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