Why You’ll Love This Chicken and Chorizo Paella
What makes this Chicken and Chorizo Paella a winner in my book is its simplicity and depth of flavour. You don’t need to be a seasoned chef to pull this off – if you can stir a pan, you can make paella. The combination of chicken and chorizo brings a hearty, satisfying taste that’s hard to resist. And the best part? It all comes together in just one pan, making cleanup a breeze.
This recipe is also incredibly versatile. Feel free to toss in whatever veggies you have on hand – capsicum, green beans, or even some chopped zucchini would all be fabulous additions. And if you’re feeling adventurous, you can swap out the chicken for seafood to make a traditional Spanish paella with prawns and mussels.
The Secret to a Great Paella: Quality Ingredients 🌟
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.
Tips and Tricks for the Perfect Chicken and Chorizo Paella
- 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. 🍋
Serving and Pairing Suggestions 🍷
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! 🍷🍺
Invite to Share
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! 🥘📸
More Tasty Recipes to Try
If you loved this Chicken and Chorizo Paella, here are a few more recipes:
Chicken and Chorizo Paella
- Total Time: 50 minutes
- Yield: 4 1x
Description
Let’s face it, some nights you just want to whip up something that feels fancy without spending hours in the kitchen. That’s where my Chicken and Chorizo Cheats Paella comes in! This dish is packed with flavour, super easy to throw together, and perfect for a quick weeknight dinner or an impressive weekend meal. Plus, you get to serve it straight from the pan – how fun is that? Let’s get cooking!
Ingredients
Instructions
- Start by heating up a large pan with a splash of olive oil. Toss in the chicken, chorizo, and onion, and cook on high for about 5 minutes until they’re slightly browned and filling your kitchen with an irresistible aroma.
- Next, stir in the paprika, oregano, garlic, and rice, making sure every grain of rice is coated in those smoky, rich flavours.
- Pour in the hot chicken stock, then scatter the peas and kalamata olives over the top.
- Once the stock starts bubbling, reduce the heat to low and let it simmer gently for about 15 minutes. You’ll know it’s ready when the rice is tender, the liquid has completely evaporated, and you hear a satisfying sizzle.
- Turn off the heat, squeeze over the lemon juice, and finish with a sprinkle of parsley leaves.
- Serve it straight from the pan in the centre of your table and let everyone help themselves – trust me, they’ll be back for seconds!
- Prep Time: 20
- Cook Time: 30
- Category: Recipes
- Method: Cooking
- Cuisine: Spanish
Frequently Asked Questions
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.