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Easy Chicken Chorizo Paella Recipe
Ash Tyrrell

Easy Chicken Chorizo Paella Recipe

I recently made this 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.
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Total Time 1 hour
Servings: 6
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.