Chicken and Chorizo Paella: A Taste of Spain Right in Your Kitchen!

To get the best results, I recommend using chicken thighs instead of breasts. Thighs stay juicy and tender as they cook, making them perfect for this dish. As for the chorizo, go for a good-quality Spanish chorizo. It adds a lovely smoky, slightly spicy flavour that’s essential to a great paella.
Smoked paprika is another key ingredient here. Don’t skimp on this – the rich, smoky flavour it adds is what gives the paella its authentic taste. If you can find it, Spanish smoked paprika (pimentón) is ideal. And don’t forget the saffron! While it’s not in the ingredients list above, adding a pinch of saffron threads to the stock will elevate your paella to the next level.

• The Right Rice: For a traditional paella, you’ll want to use a short-grain rice like Arborio or Bomba. These varieties absorb the flavours beautifully while maintaining a slightly firm texture. If you’re in a pinch, you can use long-grain rice, but the texture will be a bit different.
• Stock Up: Use a good quality chicken stock – it’s the base of your dish, so you want it to be flavourful. If you have homemade stock, even better!
• The Sizzle Test: You’ll know your paella is done when the rice at the bottom of the pan starts to sizzle. This means all the liquid has evaporated, and the rice is forming a delicious crispy layer known as the socarrat. It’s the hallmark of a great paella!
• Lemon for Brightness: Don’t skip the lemon juice at the end! It cuts through the richness of the dish and brings all the flavours together. 🍋

This Chicken and Chorizo Paella is a meal in itself, but if you want to round out the menu, consider serving it with a simple green salad dressed with a tangy vinaigrette. A side of crusty bread is also perfect for mopping up any leftover flavours from the pan.
For drinks, a chilled glass of Spanish white wine, like Albariño or Verdejo, pairs beautifully with this dish. If you prefer red wine, go for a medium-bodied Rioja. And if you’re not in the mood for wine, a refreshing Spanish beer or a glass of sangria would be spot on! 🍷🍺

So there you have it! My Chicken and Chorizo Paella is a simple, satisfying dish that’s perfect for any occasion. I’d love to see how yours turns out, so be sure to snap a picture and share it with me on Instagram @steph_cooks_stuff. Happy cooking! 🥘📸

Absolutely! This paella reheats beautifully. Just keep it in the fridge for up to three days and reheat gently in a pan or microwave. If you’re planning to make it ahead, I recommend undercooking the rice slightly so it doesn’t become too soft when you reheat it.

Yes, but keep in mind that brown rice takes longer to cook and requires more liquid. You may need to adjust the cooking time and add a bit more stock. The texture will also be chewier compared to traditional paella.

You can freeze paella, but it’s best enjoyed fresh. If you do freeze it, make sure to cool it completely before transferring it to an airtight container. It will keep for up to two months in the freezer. Thaw overnight in the fridge and reheat thoroughly before serving.