You’ll love this amazing Spanish Chicken and Chorizo Paella! It’s an easy, flavor-packed rice dish that is loved all around the world.
It’s packed with tender chicken, spiced Spanish chorizo, veggies, and tender rice. The entire dish is so well-balanced and the flavors are seriously out of this world!
It comes together in just 45 minutes. Whether you’re making it for dinner or to entertain guests at home, this chicken and chorizo paella will surely impress everyone!
Paella is one of those dishes that have a special place in my heart. I’ve tried many variations of it, and while seafood paella will always be my number one, this Chicken and Chorizo Paella comes very, very close.
The flavors in this chicken and chorizo paella are marvelous! Incredibly fragrant, and a bit smokey with a hint of spice from the Spanish chorizo. The rice absorbs all that wonderful flavor from the sofrito, chorizo, and the spices.
The traditional way to cook paella is over open flame outdoors, but I adapted this chicken chorizo paella recipe so you can make it indoors on a gas or electric stove.
I love to serve chicken and chorizo paella with this gorgeous Grilled Peach Salad and this elegant Fresh Spring Salad. These fried Coconut Shrimp appetizer also pairs really well.
Paella is one of the most well-known dishes from Spain, most commonly from the region of Valencia, although there are variations from other regions too. This iconic rice dish is made with a variety of proteins and vegetables, and spices, one of the most popular ones being saffron. It is traditionally cooked in a shallow paella pan over open flame.
A good paella has a good socarrat, which is that glorious crust of toasted rice that forms in the bottom of the pan. It can be hard to achieve sometimes, but hey, practice makes perfect!
Traditionally Spanish chorizo, a dried, cured sausage, is used in Paella, though I used Mexican Chorizo, a ground, uncooked sausage. Both contain spices like paprika and garlic, but I used Mexican Chorizo because, well, I like it!
Step 2 | Season and cook chicken
Season chicken with salt and pepper. In a large 12-inch skillet, heat about 2 tablespoons of olive oil over medium heat. Sear the chicken on both sides until golden brown. It doesn’t need to be cooked through at this point.
Step 1 | Soak saffron in broth
In a small bowl, infuse the saffron threads with some chicken broth. This will bring out the floral aroma of the saffron. Set aside.
The Perfect Rice Recipe (Spanish Paella)
FAQ
Can you put chorizo in paella?
What can you not put in paella?
What is a substitute for chorizo in paella?
Where is chorizo paella from?
How do you cook chorizo in a paella pan?
Using a large paella pan or a 15-inch cast iron brasier or skillet, set over medium, heat 2 tablespoons of the olive oil until shimmering. Add half of the chicken and cook for 5-6 minutes until golden in color. Transfer to a plate and repeat with the remaining oil and chicken. Add the chorizo slices and cook until lightly browned, about 3 minutes.
How does chorizo chicken paella form?
The crust forms when the dish rests off the heat, the residual heat of the pan helps create it. Although incredibly delicious, don’t worry too much if you cannot achieve it, the chorizo chicken paella will still taste amazing, and people won’t miss the socarrat unless they are Spanish and are used to have it.
Is chorizo good for paella?
Chorizo is an excellent ingredient to use in paella. It has a great spicy taste, holds up well when lightly fried and offers a great alternative texture to the rice and vegetables in the rest of the dish. Why is my paella soggy? The rice in paella needs to be cooked as to soak up all of the liquids in the dish.
How to cook chicken chorizo paella in a crock pot?
Stir in the rice along with broth, salt and pepper then arrange the chicken and chorizo on top. Cook the paella until all the liquid as absorbed (about 20 minutes) taking care not to stir or disturb the rice. You can plate the paella or serve family style.