Chicken and Chorizo Paella (2024)

5 from 1 vote

Course: Main Dishes

Cuisine: Spanish

Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Author: Andrea

• ▢ 4 Tbsp olive oil
• ▢ 3-4 saffron threads
• ▢ 2 cups short-grain white rice - (I used Bomba)
• ▢ 4 cups chicken broth
• ▢ 1 lb dried chorizo - sliced into rounds
• ▢ 1 lb chicken - cooked and diced
• ▢ 4 cloves garlic - minced
• ▢ 1 yellow onion - diced
• ▢ 1 green bell pepper - diced
• ▢ 1 red bell pepper - diced
• ▢ 2 tomatoes - seeded and diced
• ▢ 1 cup frozen peas - thawed
• ▢ 4 tsp smoked pimentón (Spanish paprika)
• ▢ 1/2 tsp cayenne pepper
• ▢ 1/2 tsp oregano
• ▢ salt and freshly ground black pepper - season to taste

• In a medium size paella pan over medium heat, pour 2 tbsp. of olive oil into the pan and sprinkle in saffron threads. Heat until fragrant (be careful not to burn). Add garlic, onion, bell peppers, and tomato. Cook until soft, about 3-4 minutes.

• Add remaining olive oil and pour in rice. Stir until rice is coated. Add chicken broth. Bring mixture to a simmer, then reduce heat. After about 15 minutes add chicken, chorizo, and peas. Cook until the broth is absorbed and the rice is tender. Cooking time will vary, for me it took about 25-28 minutes. Stir occasionally to prevent the rice from sticking to the bottom of the pan.

• Season withpimentón, cayenne pepper, oregano, salt, and black pepper. Serve immediately.