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Chicken & Chorizo Paella

Chicken & Chorizo Paella

Serves: 4 Prep: 15 mins Cook: 40 mins Total: 55 mins

A bold and comforting Spanish-inspired paella made with juicy chicken thighs, smoky chorizo, saffron-infused rice, and vibrant vegetables. Perfect for sharing and packed with rich, savoury flavour.



 

Ingredients

Main Ingredients

  • 4 chicken thighs, boneless and skinless, cut into chunks
  • 150g chorizo, sliced
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 red pepper, sliced
  • 1 tsp smoked paprika
  • 1/2 tsp ground turmeric or saffron threads
  • 250g paella rice (or short-grain rice)
  • 750ml chicken stock, hot
  • 100g frozen peas
  • Salt and black pepper, to taste
  • Lemon wedges, to serve
  • Fresh parsley, chopped (optional)

Instructions

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  1. Step 1

    Cooking Instructions

Brown the Chicken & Chorizo

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  1. Step 2

    Heat the olive oil in a wide pan or paella pan over medium heat.

  2. Step 3

    Add the chicken pieces and brown on all sides.

  3. Step 4

    Add the chorizo and cook until it releases its oils and turns slightly crispy.

  4. Step 5

    Remove both from the pan and set aside.

Build the Base

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  1. Step 6

    In the same pan, add the onion and cook until soft and translucent.

  2. Step 7

    Stir in the garlic and red pepper and cook for 1–2 minutes until fragrant.

Toast the Rice

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  1. Step 8

    Add the smoked paprika and turmeric or saffron, stirring briefly.

  2. Step 9

    Stir in the rice, coating it well in the oils and spices.

Simmer the Paella

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  1. Step 10

    Pour in the hot chicken stock and season with salt and pepper.

  2. Step 11

    Return the chicken and chorizo to the pan and spread everything evenly.

  3. Step 12

    Do not stir from this point on.

  4. Step 13

    Simmer gently for 20–25 minutes until the rice is tender and the liquid absorbed.

Finish & Serve

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  1. Step 14

    Scatter the peas over the top for the final 5 minutes of cooking.

  2. Step 15

    Remove from the heat, cover loosely, and rest for 5 minutes.

  3. Step 16

    Serve with lemon wedges and a sprinkle of parsley.

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