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Chicken and Chorizo Paella

Chicken and Chorizo Paella

Chicken & Chorizo paella Spanish recipe
Prep Time 25 mins
Cook Time 35 mins
Servings 4


  • Large Oven proof Saucepan with a lid


  • 2 tbsp olive oil
  • 2 red onion finely chopped
  • 2 red pepper finely chopped
  • 2 cloves garlic finely chopped
  • 400 grams chicken thigh bone removed and diced
  • 150 grams chorizo thickly sliced
  • 1 tsp smoked paprika
  • ½ tsp saffron
  • 200 grams paella rice
  • 75 ml white wine
  • 500 ml chicken stock warm
  • 150 grams frozen peas
  • to taste salt


  • 1.   Preheat an oven to 170°C. Place a large saucepan on a mediumheat and add the olive oil.
    2.   When the oil is hot add the chorizo and chicken, searwell until lightly browned. Cook for 3 minutes on each side then transfer themeat to a plate and set aside.
    3.   To the same saucepan add the red onion and red pepper,cook for 5 minutes until softened.
    4.   Then add the garlic and smoked paprika and cook for afurther 1 minute until fragrant.
    5.   Add the paella rice into the pan and stir to combine,then pour in the white wine and reduce.
    6.   Mix the saffron with the chicken stock to infuse thenadd to the saucepan along with the chorizo, chicken and peas. Bring the paellato a boil then cover with a lid and transfer to the preheated oven.
    7.   Bake for 20 minutes until the rice is cooked and liquidabsorbed.
    8.   Allow the chicken and chorizo paella to stand for 5minutes before serving. Season with salt and serve hot.
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