Spanish Chicken and Chorizo Paella
Golden rice, tender chicken and smoky chorizo make this paella a crowd-pleasing dish for sharing. It takes inspiration from Spanish cooking, combining the savoury warmth of paprika with saffron-scented rice and a bright squeeze of lemon.
Chicken and chorizo paella is a popular Spanish-style combination, although recipes vary from region to region. This version is straightforward to make at home and works well in a wide, shallow pan. The key is to let the rice cook undisturbed once the stock has been added, helping it absorb the flavour and form a delicious crust on the bottom.
Ingredients
Serves 4
- 1 tbsp olive oil
- 400g boneless chicken thighs, cut into bite-sized pieces
- 150g cooking chorizo, sliced
- 1 onion, finely chopped
- 1 red pepper, deseeded and sliced
- 2 garlic cloves, finely chopped
- 1 tsp sweet smoked paprika
- A pinch of saffron threads
- 300g paella rice, such as bomba or Calasparra
- 100ml dry white wine (optional)
- 900ml hot chicken stock
- 100g frozen peas
- 1 lemon, cut into wedges
- Fresh flat-leaf parsley, chopped
- Salt and freshly ground black pepper
Method
- Heat the olive oil in a wide, shallow pan over a medium-high heat. Season the chicken and brown it on all sides. Transfer to a plate; it will finish cooking later.
- Add the chorizo to the pan and cook for 2–3 minutes, until it releases its oils. Stir in the onion and pepper and cook for around 5 minutes, until softened. Add the garlic and smoked paprika, and cook for a further minute.
- Rub the saffron between your fingers and add it to the pan. Tip in the rice and stir briefly so that the grains are coated in the flavourful oil.
- Pour in the wine, if using, and let it bubble for a minute. Add the hot stock and return the chicken to the pan. Stir once to distribute the ingredients, then bring the liquid to a gentle simmer.
- Cook uncovered for 15 minutes without stirring. Scatter the peas over the rice and cook for another 5–7 minutes, until the rice is tender and most of the liquid has been absorbed. If the pan becomes dry before the rice is cooked, add a small splash of hot stock or water.
- For a lightly toasted base, turn up the heat for 30–60 seconds at the end, listening for a gentle crackle. Take care not to let the rice burn.
- Remove the pan from the heat, cover loosely with foil and leave to rest for 5 minutes. Finish with parsley and serve with lemon wedges.
Tips for a flavourful paella
- Choose the right rice: Short-grain paella rice absorbs stock while keeping its shape. Avoid rinsing it, as the surface starch helps give the dish its texture.
- Keep the rice undisturbed: Unlike risotto, paella should not be stirred once the stock is added. This helps the grains cook evenly and encourages a crisp layer, known as socarrat, to form underneath.
- Use a wide pan: A broad cooking surface allows the rice to spread in a thin, even layer. If your pan is small, use two pans rather than piling the rice too deeply.
- Let it rest: A few minutes off the heat helps the rice settle and makes the flavours come together.
Bring the pan straight to the table for a relaxed meal to share. With smoky chorizo, savoury chicken and fragrant saffron rice, this Spanish-style paella is a satisfying centrepiece for a weekend lunch or an easy dinner with friends.
Mastering Spanish Chicken and Chorizo Paella: 9 Essential Tips for Perfect Results
- Use a wide, shallow pan for even cooking.
- Brown the chicken well before adding the rice.
- Fry the chorizo briefly to release its smoky oils.
- Choose short-grain paella rice, such as bomba.
- Infuse warm stock with saffron for colour and aroma.
- Spread the rice evenly, then avoid stirring it.
- Keep the simmer gentle so the rice cooks evenly.
- Listen for a light crackle to develop a crisp socarrat.
- Rest the paella for five minutes before serving.
Use a wide, shallow pan for even cooking.
Use a wide, shallow pan so the rice spreads out in an even layer. This helps it cook evenly and absorb the stock without becoming mushy, while also giving the base a chance to develop the crisp, golden crust known as socarrat.
Brown the chicken well before adding the rice.
Brown the chicken well before adding the rice to build a deeper, savoury flavour in the paella. Let the pieces develop a rich golden colour in the hot pan, turning them as needed, then set them aside while you cook the chorizo and vegetables. The browned bits left on the bottom will add extra flavour to the dish; return the chicken to the pan when you add the stock.
Fry the chorizo briefly to release its smoky oils.
Fry the chorizo briefly in the pan before adding the other ingredients. As it warms, it releases its smoky, paprika-rich oils, creating a flavourful base that coats the chicken and rice and gives the paella its deep, savoury character. Don’t cook it for too long, or it may become dry and overly crisp.
Choose short-grain paella rice, such as bomba.
Choose short-grain paella rice, such as bomba, for the best texture. Its plump grains absorb plenty of flavourful stock while holding their shape, giving the paella a tender, distinct texture rather than turning mushy. Don’t stir the rice once the stock is added, so it cooks evenly and can form a delicious golden crust on the bottom.
Infuse warm stock with saffron for colour and aroma.
For deeper colour and a delicate, fragrant aroma, add the saffron to warm chicken stock before pouring it into the pan. Let it steep for a few minutes so the threads release their golden hue and distinctive flavour, then add the infused stock to the rice. This simple step helps distribute the saffron evenly throughout the paella.
Spread the rice evenly, then avoid stirring it.
Once you’ve added the stock, spread the rice evenly across the pan so it cooks in a level layer. Then leave it undisturbed: unlike risotto, paella isn’t stirred as it cooks. This helps the grains absorb the stock evenly and encourages a delicious, lightly crisp layer to form on the bottom.
Keep the simmer gentle so the rice cooks evenly.
Keep the paella at a gentle simmer once you’ve added the stock. A steady, low bubbling helps the rice absorb the liquid and cook evenly without scorching on the bottom. If the heat is too high, the stock may evaporate before the rice is tender, so lower the temperature as needed and resist the urge to stir.
Listen for a light crackle to develop a crisp socarrat.
For a crisp socarrat—the golden, toasted layer of rice at the bottom of the pan—turn up the heat slightly during the final minute of cooking. Listen for a gentle crackle, then remove the pan from the heat as soon as you hear it. Keep a close eye on the rice: a light toast adds flavour, but a strong sizzling sound can mean it is beginning to burn.
Rest the paella for five minutes before serving.
Let the paella rest for five minutes before serving. This gives the rice time to settle and absorb any remaining liquid, while the flavours come together. Cover the pan loosely with foil to keep it warm, then bring it to the table and serve with lemon wedges.
