Do Share Recipe

I made this Chicken Chorizo Paella Recipe last week and honestly, my kitchen smelled incredible. The smoky chorizo, tender chicken, and saffron-infused rice created the most comforting and satisfying meal.

I love recipes that look fancy but are actually simple to make, and this one definitely fits that description. Every bite was packed with bold flavor and just the right balance of richness and freshness.

If you’re craving a hearty, impressive dinner that doesn’t require complicated steps, this is it. If you enjoy comforting dessert ideas after dinner, you might also like the Strawberry Rhubarb Crisp Recipe or the Blueberry Lemon Trifle Recipe.

Ingredients You’ll Need

Here’s everything required to make this flavorful paella, along with helpful tips to get the best results.

1 pound chorizo, sliced into 1-inch pieces – Choose high-quality chorizo for deep smoky flavor. The rendered fat seasons the rice beautifully.
1¼–1½ pounds boneless, skinless chicken thighs – Chicken thighs stay juicy and tender during simmering. They’re more forgiving than chicken breasts.
1 cup arborio rice – Short-grain rice absorbs broth well and gives the dish a slightly creamy but structured texture.
2 cups plus 2 tablespoons chicken broth – Use good quality broth for depth. Low-sodium broth allows better control over seasoning.
1 (14.5 oz) can diced tomatoes – Adds acidity and balances the richness of the chorizo and chicken.
2 cloves garlic, minced – Fresh garlic creates a fragrant base and enhances the savory flavors.
½ yellow onion, diced – Onion builds sweetness and depth once sautéed.
Pinch of saffron threads – Provides classic golden color and subtle floral aroma.
Juice and zest of 1 lemon – Brightens the dish and cuts through richness.
1 cup frozen peas – Adds sweetness, texture, and vibrant color at the end.
½ teaspoon sea salt and ¼ teaspoon black pepper – Adjust depending on how salty your chorizo and broth are.
Flat leaf parsley, finely chopped – For garnish and fresh finishing flavor.

Note: This recipe makes approximately 6 generous servings.

Variations

This recipe is flexible and easy to customize based on what you have on hand.

Dairy-free option: This dish is naturally dairy-free. For added richness, drizzle olive oil over the top before serving.
Saffron alternative: If saffron is unavailable, use ¼ teaspoon turmeric combined with ¼ teaspoon paprika for similar color and warmth.
Leaner protein: Substitute chicken breasts for thighs. Just slice them smaller so they cook evenly.
Extra vegetables: Add red bell peppers or artichokes for additional texture and Mediterranean flair.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 1 hour
Total Time: 1 hour 10 minutes

Equipment You Need

Large skillet or paella pan – Provides enough surface area for even cooking and proper rice texture.
Sharp knife – For slicing chicken and chorizo precisely.
Cutting board – Keeps prep organized and safe.
Wooden spoon or spatula – Helps scrape flavorful browned bits from the pan.
Measuring cups and spoons – Ensures accurate rice-to-broth ratio.
Citrus zester – For fresh lemon zest that enhances flavor.

How to Make Chicken Chorizo Paella Recipe?

This recipe comes together in simple steps. Take your time with browning and simmering for the best flavor.

Heat the Pan and Brown the Chorizo

Start by heating your pan over medium-high heat. Add the sliced chorizo and let it brown on both sides until slightly crisp. The fat released during cooking creates a flavorful base for the entire dish. Remove the chorizo and set aside once browned.

Cook the Chicken Thighs

Add the chicken thighs to the same pan and cook until golden on both sides. Browning adds depth and seals in juices. Once cooked through, remove from the pan and let rest before slicing into strips.

Sauté Aromatics and Toast the Rice

In the same pan, add diced onion and garlic. Cook until softened and fragrant, scraping up any browned bits. Stir in the arborio rice and toast it gently so each grain is coated in the flavorful oil.

Add Broth and Tomatoes

Pour in the chicken broth and diced tomatoes. Add saffron, salt, and pepper, then stir to combine. Reduce heat and allow the rice to simmer gently until most of the liquid is absorbed.

Stir in Lemon and Peas

Once the rice is tender, mix in lemon juice, zest, and frozen peas. The peas warm quickly and add a fresh sweetness. The lemon brightens the entire dish beautifully.

Return the Meat to the Pan

Slice the rested chicken and return it along with the chorizo to the pan. Nestle everything into the rice and let it warm together for a few minutes so flavors meld.

Finish and Garnish

Sprinkle chopped parsley over the top before serving. The fresh herbs add color and a final burst of flavor. Serve directly from the pan for a rustic presentation.

Additional Tips for Making This Recipe Better

After making this recipe myself, here are a few tips that really improved my results:

I made sure to properly brown the chorizo and chicken. Those caramelized bits added so much depth.
I didn’t rush toasting the rice. Taking an extra minute here improved the final texture.
I tasted before adding extra salt because chorizo can be naturally salty.
I always add fresh lemon zest at the end. It makes the dish taste brighter and fresher.
I let the paella rest for about 5 minutes before serving. This helps everything settle and enhances flavor.

How to Serve Chicken Chorizo Paella Recipe?

Serve the paella straight from the pan for a beautiful, rustic look. Garnish with extra parsley and lemon wedges on the side.

Pair it with a simple green salad and crusty bread for a complete meal. If serving guests, bring the pan to the table for a dramatic presentation.

You can also sprinkle a little smoked paprika on top just before serving for added color and aroma.

Nutritional Information

Here’s an approximate breakdown per serving:

Calories: 473 kcal
Protein: 34 g
Carbohydrates: 31 g
Fat: 22 g

This balance makes it a satisfying, protein-rich dinner option.

Make Ahead and Storage

Refrigerating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Allow it to cool completely before sealing to maintain freshness.

Freezing

You can freeze paella in freezer-safe containers for up to 2 months. Keep in mind that rice texture may soften slightly after thawing.

Reheating

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

Why You’ll Love This Recipe?

This chicken chorizo paella is a true crowd-pleaser. Here’s why it stands out:

It looks impressive but is surprisingly easy to make. The steps are simple and beginner-friendly.
The flavors are bold and layered, thanks to smoky chorizo and saffron-infused rice.
It’s a one-pan meal, which means minimal cleanup and less stress.
The recipe is versatile and easy to customize with different vegetables or proteins.
It stores well, making it perfect for meal prep or leftovers the next day.

Ben Carraoli