I recently made this Easy Chicken Chorizo Paella Recipe for a weekend dinner, and honestly, it felt like bringing a little bit of Spain into my kitchen. The smoky chorizo, tender chicken, and perfectly seasoned rice filled my home with the most incredible aroma.

I was surprised at how simple it was to make, even though it looks impressive. After just one bite, I knew this recipe would be on repeat in my house. If you’ve ever wanted to try paella without feeling intimidated, this is the one I recommend.

Ingredients

1 ½ pounds boneless, skinless chicken thighs, cut into chunks – Juicier and more flavorful than chicken breast.
8 ounces Spanish chorizo, sliced into rounds – Use cured Spanish chorizo for smoky depth, not raw Mexican chorizo.
1 ½ cups Bomba rice or Arborio rice – Short-grain rice absorbs flavor while staying tender.
3 cups chicken broth (warm) – Warm broth helps the rice cook evenly.
1 medium yellow onion, finely chopped – Builds a sweet, savory base.
1 red bell pepper, sliced – Adds color and subtle sweetness.
3 cloves garlic, minced – Fresh garlic gives bold flavor.
1 teaspoon smoked paprika – Enhances smoky richness.
½ teaspoon saffron threads (soaked in warm broth) – Adds authentic color and aroma.
½ teaspoon salt – Adjust depending on broth and chorizo saltiness.
½ teaspoon black pepper – Balances and enhances flavor.
2 tablespoons olive oil – Use good-quality olive oil for best taste.
½ cup frozen peas – Stir in at the end for freshness and color.
1 tablespoon fresh parsley, chopped – Bright finishing touch.
Lemon wedges, for serving – A squeeze of lemon elevates all the flavors.

Note: This recipe serves approximately 4 to 6 people.

Variations

This chicken chorizo paella recipe is flexible and easy to customize.

For a seafood twist, add shrimp or mussels during the last 5–7 minutes of cooking. They cook quickly and add a briny flavor.
For a dairy-free and gluten-free meal, you’re already covered. Traditional paella contains no dairy or gluten when using certified gluten-free chorizo and broth.
For extra vegetables, add green beans or artichoke hearts. They blend beautifully with the Spanish flavors.
For a spicier version, stir in a pinch of red pepper flakes or use spicy Spanish chorizo.
For a hearty comfort-style meal idea, you can also explore southwest chicken casserole recipe inspiration for another flavorful chicken-based dish option.

Cooking Time

Prep Time: 20 minutes
Cooking Time: 35–40 minutes
Total Time: About 1 hour

Equipment You Need

Large paella pan or wide skillet – Ensures even rice cooking and proper liquid absorption.
Sharp knife – For cutting chicken, chorizo, and vegetables evenly.
Cutting board – Keeps prep organized and safe.
Wooden spoon – For stirring without breaking the rice grains.
Measuring cups and spoons – For accurate seasoning and balance.

How to Make Chicken Chorizo Paella Recipe?

This dish may look impressive, but it’s surprisingly manageable when you break it down step by step. The key is layering flavors and not rushing the rice. Let’s walk through it together.

Prepare the Ingredients

Start by cutting the chicken into bite-sized pieces and slicing the chorizo. Chop the onion, slice the bell pepper, and mince the garlic so everything is ready before cooking. Soak the saffron threads in a few tablespoons of warm broth to release their color and flavor. Warming the broth separately helps the rice cook evenly later. Having everything prepped makes the cooking process smooth and stress-free.

Brown the Chicken and Chorizo

Heat olive oil in a wide skillet over medium heat. Add the chicken pieces and cook until golden brown on all sides. Remove the chicken and set it aside. In the same pan, cook the chorizo slices until they release their flavorful oils. This step builds the base flavor and creates those delicious browned bits at the bottom of the pan.

Sauté the Aromatics

Add chopped onions and bell peppers into the pan with the chorizo oil. Cook until softened and slightly caramelized. Stir in the garlic and smoked paprika, cooking just until fragrant. Be careful not to burn the garlic. These aromatics create the backbone of the dish’s bold Spanish flavor.

Add the Rice and Broth

Stir the rice into the pan and toast it lightly for about one minute. This helps the grains absorb flavor more effectively. Pour in the warm broth along with the saffron mixture. Return the chicken to the pan and season with salt and pepper. Spread everything evenly and bring to a gentle simmer.

Let It Cook Undisturbed

Reduce the heat to medium-low and let the rice cook without stirring. This is essential for authentic paella texture. Cook for about 20–25 minutes until the liquid is absorbed and the rice is tender. Add peas during the final 5 minutes. You may hear a slight crackling sound at the bottom—that’s the prized crispy layer forming.

Rest and Garnish

Once cooked, remove the pan from heat and let it rest for 5–10 minutes. This allows the flavors to settle. Sprinkle chopped parsley over the top and serve with fresh lemon wedges. The resting time makes the texture perfect and enhances overall flavor.

Additional Tips for Making This Recipe Better

After making this recipe a few times, I’ve learned a few tricks that make it even better:

I always use chicken thighs instead of breasts because they stay juicy and flavorful.
I avoid stirring once the broth is added; stirring can make the rice creamy instead of fluffy.
I let the bottom crisp slightly for that authentic socarrat texture—it’s my favorite part.
I warm the broth before adding it to maintain even cooking.
I finish with fresh lemon juice right before serving for brightness.

How to Serve Chicken Chorizo Paella Recipe?

This dish is beautiful straight from the pan. I like to bring the entire skillet to the table for a rustic presentation. Garnish with extra parsley, lemon wedges, and a drizzle of good olive oil. The bright green and yellow colors make it visually stunning. Serve with a simple green salad and crusty bread. A glass of Spanish red wine pairs wonderfully with the smoky chorizo flavors.

Nutritional Information

Here’s a general estimate per serving:

Calories: Approximately 520
Protein: About 35g
Carbohydrates: Around 45g
Fat: Approximately 22g

Values may vary depending on ingredient brands and portion sizes.

Make Ahead and Storage

Storing

Allow the paella to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3–4 days.

Freezing

You can freeze leftovers in freezer-safe containers for up to 2 months. Make sure it’s tightly sealed to prevent freezer burn.

Reheating

Reheat gently on the stovetop with a splash of broth or water to restore moisture. You can also microwave it in short intervals, stirring lightly between each.

Why You’ll Love This Recipe?

This chicken chorizo paella recipe quickly becomes a favorite for many reasons:

It looks impressive but is surprisingly simple to prepare. I was amazed at how manageable it felt.
The smoky, savory flavors are bold and satisfying without being overwhelming. Every bite tastes layered and rich.
It’s naturally gluten-free and easy to adapt for different dietary needs.
It’s perfect for gatherings since it feeds multiple people comfortably.
The leftovers taste just as delicious the next day, making it great for meal prep.

If you’ve been wanting to try paella at home, this chicken chorizo paella recipe is the perfect place to start. It’s flavorful, comforting, and guaranteed to impress anyone at your table.

Ash Tyrrell