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Chicken Chorizo Paella Recipe
Ben Carraoli

Chicken Chorizo Paella Recipe

I made this chicken chorizo paella 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
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Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

  • 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.