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Chicken and chorizo paella recipe

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A little spicy chorizo goes a long way and adds a fabulous flavour to this colourful rice and vegetable dish. Camargue red rice is especially nutritious, with a higher fibre content even than brown rice, and a wonderful nutty texture.

135 people made this

IngredientsServes: 4

  • 85g chorizo sausage, diced
  • 1 tbsp olive oil
  • 350g skinless chicken breast fillets, cut into 2.5cm chunks
  • 1 large onion, chopped
  • 2 celery sticks, diced
  • 2 garlic cloves, crushed
  • 1 red pepper, deseeded and diced
  • 1 green pepper, deseeded and diced
  • 1 yellow pepper, deseeded and diced
  • 250g Camargue red rice
  • 4 tomatoes, finely diced
  • 2 bay leaves
  • 2 sprigs of fresh thyme
  • 750ml boiling water
  • 200g frozen peas
  • 200g frozen sweetcorn
  • 15g fresh parsley, chopped

MethodPrep:25min ›Cook:45min ›Ready in:1hr10min

  1. Dry-fry the chorizo in a large, heavy-based saucepan or flameproof casserole over a medium heat for about 2 minutes, stirring continuously. Add the oil and chicken and increase the heat slightly, then cook for about 5 minutes until coloured all over, stirring occasionally. Remove the chicken and chorizo from the pan using a draining spoon and set aside.
  2. Add the onion, celery, garlic and peppers to the oil remaining in the pan. Cook, stirring frequently, for 5 minutes until the vegetables are softened slightly. Stir in the rice, tomatoes, bay leaves and thyme, then replace the chicken and chorizo and pour in the water. Bring back to the boil, stirring occasionally. Reduce the heat to low, cover and cook gently for 25 minutes.
  3. Add the peas and sweetcorn, forking them lightly into the rice mixture. Re-cover and continue to simmer for a further 5 minutes until the rice is tender and all the liquid is absorbed. Discard the bay leaves and thyme stalks and season to taste, then fork through the parsley and serve.


Turkey breast or lean diced pork fillet could be used instead of chicken.

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Reviews & ratingsAverage global rating:(10)

Reviews in English (12)

Altered ingredient amounts.I have never heard of camargue red rice, can anyone enlighten me and give some idea where to buy it, please-03 Aug 2010

I cannot overstate how delicious this recipe is! It tastes even better on the 2nd day, and microwaves well. The Carmargue rice is hearty, and you get a lot of food for your money- I'd say this easily serves more than 4, although, you may want seconds.It takes a while to chop all the veg, but it's well worth it.-30 Nov 2008

Never made paella before and used this recipe as a guide with whatever I had to hand. Paella rice, parsley, bay and thyme from the garden, lemon chicken leftover from yesterday, hot chorizio. Very versatile and very, very tasty. Seems a bit stogy compared to basmanti rice but that is how it is supposed to be (I think!)-06 Aug 2010

Chicken and Chorizo Paella

A Chicken and Chorizo Paella might sound like a very ambitious project, but once you realize how easy and quick it is, you will be making it over and over again. Pair it with a bottle of Garnacha Wine and you’re all set for success!

(Today’s post is sponsored by Wines of Garnacha . The following content is for readers 21+.)

Happy belated Garnacha Day !

I hope you got to celebrate it by drinking good wine and eating delicious food. If you didn’t, don’t worry, you can still catch up! After all, every day should be Garnacha Day.

Tim and I had some friends over, who didn’t have a clue that it was a wine holiday, but enjoyed being served Chicken and Chorizo Paella and tasting new wines nevertheless. It was the perfect Spanish inspired evening and my guests already suggested we make it an annual thing!

Considering it took me less than 1 hour to get this dish done and that it was all done in one pot, I’m down for an yearly Garnacha Day celebration. Nothing like pleasing a crowd without having to work all day in the kitchen!

I know paella is a sensitive subject that stirs all kinds of emotions in the big internet world.

Even my guests and I ended up having a (friendly!) discussion on the matter. After all, what is an authentic paella? Does it have to have seafood to be considered paella? Is any rice dish mixed with some protein, veggies and spices considered a paella?

Well, before we start debating those questions, let’s look at the origins of this delicious Spanish dish. (Disclosure: I am not a connoisseur on the subject. I am just really good friends with Mr. Google!)

Paella originated in Valencia, a rice-growing region in the eastern coast of Spain. The word paella comes from the Latin word patella, which means “pan” and refers to the type of pan – called paellera – used to cook the rice. The paellera is a wide, shallow pan with two handles, whose shape allows the rice to cook evenly without trapping too much moisture inside the grains. (But don’t fret! You do not have to own one to make my paella!)

Depending on the region in Spain, the meats and vegetables added to paella vary. Some of the popular choices are rabbit, chicken, snails, chorizo and, of course, seafood. The only three basic ingredients that are common to all paellas? Water, olive oil and – obviously! – rice.

So, going back to the original discussion, is a chicken paella considered a paella, even without seafood? Yes, it is!

In fact, Colman Andrews makes a good point in his book Catalan Cuisine by saying: “What is understood in Valencia … is that whether it contains seafood or not, paella is above all a rice dish – and it is ultimately good rice, not good seafood (or whatever) that makes a paella great.”

That being said, if you’re a seafood lover, you could always add some shrimp to this chicken and chorizo paella! That way you don’t run the risk of a pseudo paella snob raining on your parade! .

Now, since I am already knee deep into food nerdiness, I figured we would also talk a bit about Garnacha Wine , which also comes from eastern Spain.

This versatile wine eventually spread to other European countries and finally, in the 18th and 19th centuries, to non-European regions like Australia, North Africa and California. However, it wasn’t until recently that it stepped into the spotlight. Today, Garnacha is very trendy – especially among millennials – so if you haven’t tried it yet, I suggest you get on it soon!

Garnacha is the only mainstream grape with red and white varieties. The wine itself can be red, white, and rosé, so you can pair a whole meal with different Garnacha wines.

Its versatility makes it ideal for any season and easily paired with any cuisine. Oh, and its excellent value, ranging from $10 to $20 a bottle, makes it accessible for any budget. Since it is so affordable, I highly recommend you stock up on Garnacha wine, because they go VERY quickly, especially when paired with delicious food like a hearty Chicken and Chorizo Paella.

Now, you will notice that I do not own a paella pan. I used a large casserole pan and it worked perfectly! Maybe one day I will invest in one, just so I can feel like a true paella maestro, although that is usually a man’s job.

Oh yeah, making paella was traditionally the domain of men, who cooked the communal dish, usually on Sundays, while the women were at church. Also, they say that “to be truly worthy of the name”, the dish must always be prepared and eaten at open air, “preferably in the shade of an old vine or fig tree”, and always during the day. And although that sounds lovely, I’m too much of a rebel – not to mention a woman who lives in an apartment – to follow the rules.

The only rule I recommend you follow is the type of rice you should use. Paella is traditionally made with Valencian Rice, but any short or medium-grain variety will do! You want a rice that absorbs liquid easily and won’t dry out, so stay aways from the long-grain variety.

Also, stirring is absolutely forbidden, hence why I am suggesting you transfer the pan to the preheated oven after you add the rice. We are aiming for a tender, but not risotto-style creamy result. The brown, crispy layer that forms on the bottom of a well-cooked paella – known as socarrat – is a highly prized delicacy.

So now that you know how to cook an amazing Chicken and Chorizo Paella, all that is left to do is open a bottle of Garnacha !

Chicken and Chorizo Paella Recipe – Easy Spanish Food – Recipes by Warren Nash

If you’re on the lookout for a flavour-bomb of a Spanish dish, then you should try my quick chicken and chorizo paella recipe. It is produced with saffron and other exciting spices.

Be sure to hold an eye on the rice when cooking to make positive it doesn’t dry out. Why not test experimenting with seafood in this dish as effectively.

Get the instructions for my chicken and chorizo paella recipe on my web page:

Remember to subscribe to my channel for more recipes, cooking guides and collaborations from my kitchen in the British isles:

Elements (Serves 3 | Prep time: 15m | Cooking time: 30m | 608 calories & 12.6g fat p/serving):

– 1 Large onion
– 3 Garlic cloves
– Oil (to fry)
– 75g Chopped chorizo
– 450g Chopped chicken breast
– Pinch of Saffron
– 1 Vegetable or chicken stock dice
– 1 tbsp Tomato puree
– 1 tbsp Paprika
– 225g Paella rice
– Salt (to year)
– 1 Purple pepper
– 100g Peas
– Parsley (to garnish)

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There are different types of chorizo and for the purpose of this recipe we want to use Spanish or Portuguese chorizo, which is already par-cooked. Mexican chorizo is the raw version and best used crumbled in recipes. Although par-cooked, I like to brown the chorizo to impart it’s flavor into the dish and caramelize the outsides. Remove with slotted spoon and set aside.

Chicken & Chorizo Paella

In an 18- to 20-inch paella pan, large Dutch oven or deep skillet, heat 2 tbsp. oil over medium-high. Season the chicken with salt and pepper. Cook until browned on one side, 5 to 7 minutes turn. Scatter the chorizo around the chicken. Cook, stirring the chorizo occasionally, until the chicken is cooked through and the chorizo is browned, about 5 minutes transfer to a bowl. (If using a Dutch oven, transfer the chicken to a bowl and continue cooking the chorizo until browned, 2 to 3 minutes more add to the bowl.)

Reduce the heat to medium add 1 tbsp. oil, the onion, bell pepper, garlic, bay leaves and paprika. Cook, stirring often, until the vegetables soften, about 5 minutes. Stir in the rice. Add 5 cups stock bring to a boil. Reduce the heat to medium simmer, stirring occasionally and adding more stock by the cup if too dry, until the rice is almost al dente, 13 to 15 minutes.

Meanwhile, slice the chicken into thin strips.

Increase the heat to high. Stir the chicken and chorizo into the rice season. Scatter with the peas cook, without stirring, until the rice is al dente and forms a crust on the bottom of the pan, about 5 minutes. Top with the parsley.

Chicken Chorizo Paella

Wonderful paella filled with chicken, shrimp and chorizo. It is sure to please.


  • ¼ teaspoons Saffron, Crumbled
  • 1 cup Sodium-reduced Chicken Broth
  • ¼ teaspoons Salt
  • 1 pound Boneless, Skinless Chicken Thighs, Cut Into Bite Sized Pieces
  • 2 Tablespoons Olive Oil
  • ½ whole Onion, Diced
  • 2 stalks Celery, Chopped
  • 3 cloves Garlic, Minced
  • 1 cup Arborio Rice, Generous Cup
  • 2 Tablespoons Tomato Paste (more If Needed To Mix In With The Water)
  • 1 cup Water (plus More If Needed)
  • 1 teaspoon Smoked Paprika (optional)
  • 3 whole Chicken Chorizo Sausages, Cooked And Sliced
  • ⅔ pounds, 1-⅓ ounces, weight 26-30 Count Defrosted Shrimp
  • 2 Tablespoons Parsley, Minced


1. The rice should be a medium grain such as Bomba, Valenciano, Goya or Arborio. I used the latter as it is widely available.

2. The pan should be a traditional paella pan which is wider rather than deep with small sloping sides. The key to making paella is that the rice is touching the surface of the pan so pans grow in width not depth. I used a 16″ pan.

3. The heat source. You want as much of the pan to be in contact with the heat source. Therefore we had it over two burners. You could also use your BBQ grill or an outdoor grill.

4. The sofrito is the mixture of aromatics you use. Tomato, onion, garlic and any other herbs you may want to add.

5. The cooking liquid. In Spain they frequently use water but I always like the flavour of a broth. I recommend a sodium reduced chicken broth or a homemade stock. You could even boil the shells of the shrimp and use that as a broth.

Let’s get started! In a small bowl, stir saffron into broth and let it sit for 10 minutes. Set aside until the saffron broth is required later in the prep.

Sprinkle salt over the chicken.

In a 16″ paella pan heat 1 tablespoon of oil over medium-high heat and add the chicken. Cook the chicken until browned, stirring frequently. Transfer chicken to a platter with the pan juices. Add another tablespoon of oil and cook onion and celery over low heat until onion is translucent, 8-10 minutes. Stir in garlic and tomato paste let cook for 30 seconds. Stir in rice and cook stirring for 1 minute. Add the saffron broth, 1 cup water and paprika if using.

Cook 10 minutes then add chorizo and the chicken with its juices. Cook over medium low heat for another 20-30 minutes. If needed add more water mixed with a little tomato paste. You may need 1/4 to 1/2 cup more water plus a dash of tomato paste. Just make sure the rice is tender but also that there is no liquid left at the end. Add shrimp in the last 5 minutes of cooking. Sprinkle parsley on top and serve in the pan.

What Does Paella Mean?

It&rsquos a little confusing but &rsquopaella&rsquo or to be more exact &lsquola paella&rsquo is the name for cooking pan itself and not the dish. The word comes from old Valencian (in Valencia they have their own language somewhat similar to Catalan) and probably has its roots in the Latin &lsquopatella&rsquo meaning pan. Paella was also traditionally eaten straight from the pan in which it was cooked with each person using their own wooden spoon. This makes it a great dish for company.

Chicken and Chorizo Paella

The first time I have ever served Paella was when I visited Barcelona. I have really enjoyed the dish and I have wanted to share a recipe with you ever since. I am not leaving close to the sea so instead of preparing a classic seafood paella I chose to make a chicken and chorizo paella, which is a great twist to the classic paella and really delicious.

The chicken and chorizo paella is a great and flavorful dish you can prepare for lunch or dinner. For this dish is best to have a paella pan called paellera but in case you don&rsquot have you can use a frying pan instead.

The recipe starts with making the sofrito, usually a tomato, onion, and garlic mixture. The vegetables are cooked until soften, the rice is added and cooked in a flavorful stock. Every recipe o paella uses saffron, which bring color and a specific flavor to the rice. The rice does not need to be stirred and it creates the caramelized crunchy crust at the bottom of the pan, called socarrat, which is one of the best parts I enjoy to paella. It is best to use paella rice, a medium grain rice but Arborio rice is a good substitute in case you don&rsquot find the Spanish one.

This dish is usually served directly from the pan, to enjoy it at its best. Will definitely be a gathering favorite dish, so hope you will try it out.

Recipe Keywords

1. In a large mixing bowl combine all the CHORIZO ingredients until mixed well. Cover and set aside.

2. Pat the chicken thighs dry with a paper towel then season generously all over with salt & pepper.

3. Heat the oil in a dutch oven over medium-high heat. When the oil is hot add the chicken skin-side down in the pot and cook until the skin is well browned, about 4 minutes. Transfer the chicken to a plate and set aside.

4. Keep the pot over medium-high heat and add the chorizo sausage. Cook, occasionally breaking up the sausage with a spatula, until browned, about 4 minutes.

5. Add the onion, bell pepper, tomatoes, and garlic to the pot. Cook, stirring occasionally, until vegetables begin to soften, about 4 minutes.

6. Add the water to the pot and use a wooden spoon to scrape the bottom of the pot to release any stuck on bits. Return the chicken to the pot and bring to a boil.

7. Cover the pot with a lid and reduce the heat to medium-low. Simmer over medium-low for about 20 minutes.

8. Stir the rice, turmeric, and 1/2 tsp salt into the pot and bring to a boil over medium-high heat.

9. When it begins to boil reduce the heat to medium-low. Simmer while uncovered, stirring often, until the rice has absorbed most of the liquid, about 25 minutes.

10. Transfer the chicken thighs to a plate. Use two forks to shred the chicken discarding the skin and bones.

11. Stir the shredded chicken back into the pot and cook, stirring often, until all the liquid is absorbed, about 5 more minutes. Taste and season with additional salt & pepper if necessary.

  • 1–2 tbsp oil
  • 12 whole chicken pieces (legs or thighs), on the bone
  • 1 chorizo sausage, sliced into 3mm/⅛in thick slices
  • 1 large onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 red peppers, seeds removed, sliced
  • 2–3 red chillies, seeds removed, chopped
  • 2 tsp smoked paprika
  • 1.5 litres/2½ pints chicken stock
  • 400g/14oz paella rice
  • 12 mussels or clams, (optional) cleaned, open and damaged shells discarded
  • handful parsley, roughly chopped

Preheat the oven to 180C/160C Fan/Gas 4.

Heat the oil in a large, lidded, heatproof pan or paella pan. Fry the chicken until the pieces are evenly browned, turning them regularly as they cook. You may need to do this in two batches, depending on the size of your pan. Remove the chicken from the pan and set aside.

Fry the slices of chorizo in the pan until crisp. They will release their juices into the pan, which adds a lot of flavour to the dish. Add the onion to the pan, and cook gently until soft, then add the garlic and fry for a further 2–3 minutes. Add the red peppers, chillies and smoked paprika, cook for another 2–3 minutes. Return the chicken pieces to the pan and pour in the stock. Simmer gently for 20–25 minutes until the chicken is tender.

Add the rice to the pan, cover with the lid and put into the preheated oven. Cook for 30 minutes, or until all the liquid has been absorbed and the rice is cooked. Alternatively, if using a paella pan which won’t fit in the oven, cover tightly with foil and continue cooking on the stove over a low heat for the same cooking time. If using mussels or clams, add them to the pan for the final 20 minutes cooking time. Discard any shells that remain closed after cooking. Check the chicken is cooked by piercing the thickest part of a piece with a skewer – if the juices run clear the chicken is cooked.

Sprinkle with parsley before bringing the pan to the table. Let your guests help themselves.

Recipe Tips

Try to use good-quality paprika as this will deliver the best flavour in the finished paella.

Watch the video: Chicken and Chorizo Rice Paella style (January 2022).