Chicken and chorizo paella is a show-stopping dish packed with smoky chorizo, tender chicken, saffron-infused rice, and the perfect crispy socarrat. It’s a one-pan wonder that’s as fun to make as it is to eat!
Here is Why This Paella Recipe Works
Sofrito magic: The rich, jammy sofrito lays the foundation for bold, authentic flavors. It’s the unsung hero of this dish!
Socarrat goals: That crispy, caramelized crust on the bottom of the pan? It’s the crown jewel of paella, and this recipe shows you how to nail it.
One-pan wonder: Everything cooks in one pan, from the tender chicken to the saffron-infused rice, making cleanup a breeze.
Customizable ingredients: Can’t find Bomba rice? No worries, this recipe works with easy-to-find substitutes like Arborio or Calrose.
The Ingredients
- Meat: Chicken and Spanish chorizo sausage.
- Herbs and spices: saffron threads, smoked paprika, bay leaves. salt, pepper,
- Pantry: paella rice, broth, canned tomatoes, a jar of roasted red peppers, olive oil
- Produce: onion, garlic, red pepper, lemon, parsley
- Freezer: green peas
Note: For the perfect paella, choose rice varieties like Bomba, Calasparra, Valencia, or Delta del Ebro. If unavailable, Arborio and Calrose make excellent substitutes. While not traditional, they work in a pinch.
About the Sofrito
Ah, the sofrito—this seemingly simple mix of ingredients like onions, garlic, tomatoes, and peppers is really the unsung hero of this paella. Think of it as the backbone of the dish, giving depth and complexity to every bite. It is a great flavor foundation for a variety of dishes and especially this paella.
Tip: The sofrito can be made a day or more in advance. It will keep in the refrigerator, in a covered container for 2-3 days.
Variations
Seafood Paella: Swap the chicken and chorizo for a mix of shrimp, mussels, and scallops.
Vegetable Paella: Add a mix of zucchini, artichoke hearts, and mushrooms.
Smoky Chipotle Paella: Stir in a chopped chipotle pepper and a spoonful of adobo sauce to the sofrito.
Tips for Spanish Paella
- Make the sofrito a day or two in advance to save time on cooking day. It also lets the flavors deepen.
- Soak the saffron threads in warm water before adding them to your dish. This maximizes their color and flavor.
- Cook the sofrito until the liquid has mostly evaporated and the mixture thickens to a jam-like consistency.
- Warm your broth before adding it to the paella. This helps the rice cook evenly and absorb all the lovely flavors.
- If your pan is larger than your burner, rotate it occasionally to ensure the rice cooks evenly.
- Don’t stir the paella during the last few minutes. You want to let it form a crispy, caramelized crust (socarrat) on the bottom of the pan. But don’t let it burn, either. Use a spoon to take a peak at the bottom of the pan to make sure it isn’t getting too dark.
Serving Suggestions
When it comes to serving the chicken and chorizo paella, all you need is some crusty sourdough bread and a salad. Try our arugula burrata salad or blackberry feta salad.
For dessert, try a flan, red wine poached pears, or a fruit and cheese platter.
Storage and Reheating
In the fridge: Store any leftover paella in an airtight container for 2-3 days.
In the freezer: Paella can be frozen for up to 3 months. Let it cool down before transferring it to a freezer-safe container.
Reheating: Place the paella in an oven-safe dish and heat it up on low temperature, stirring occasionally. You can also reheat individual portions in the microwave.
More One Skillet Recipes
- Sausage and rice skillet dinner
- Skillet chicken with beans and rice
- Green chili tamale skillet bake
- Breakfast potato skillet
- Roast beef pasta skillet
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Chicken and Chorizo Paella
Ingredients
For the Sofrito:
- 2 tablespoons olive oil
- 1 onion finally diced or grated
- 3-4 garlic cloves minced or grated
- ⅛ teaspoon salt
- 1 can 28 oz. whole tomatoes, crushed with your hands
- 1 red pepper diced
- 2 bay leaves
Paella:
- ¼ cup olive oil
- 2 pounds skinless boneless chicken thighs, cut into 1-½ inch pieces
- 5 Spanish chorizo sausage links sliced ¼-inch thick
- ¼ teaspoon saffron threads
- ¼ cup warm water
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups paella rice see notes
- 5 cups chicken broth
- 2 roasted red peppers from a jar cut into 1-inch pieces
- 10 oz. package frozen green peas thawed
- Chopped parsley for garnish
- Lemon wedges to serve
Instructions
For the Sofrito:
- In a skillet set over low heat add the olive oil and the onions. Cook until soft and translucent, about 6 minutes. Add the garlic and cook until fragrant, about 30 seconds, do not brown. Stir in the tomatoes, diced red pepper and the bay leaves.
- Cook, stirring occasionally for 30 to 45 minutes until the mixture becomes thick and jammy. Transfer the skillet from the heat, remove and discard the bay leaves. Reserve the sofrito until needed.
For the Paella:
- Using a large paella pan or a 15-inch cast iron brasier or skillet, set over medium, heat 2 tablespoons of the olive oil until shimmering. Add half of the chicken and cook for 5-6 minutes until golden in color. Transfer to a plate and repeat with the remaining oil and chicken.
- Add the chorizo slices and cook until lightly browned, about 3 minutes. Transfer to a plate and reserve. Pour off and discard the remaining oil in the pan.
- Transfer the sofrito to the pan. Combine the saffron threads with the water and add to the pan with the paprika, salt, and pepper. Stir and cook for 1-2 minutes. Add the rice and stir to combine, coating the rice grains with the sofrito.
- Pour in the hot broth and stir to combine. Bring the mixture to a boil. Arrange the red pepper, chicken, and chorizo on the top.
- Shake the pan gently or stir to distribute the rice evenly. From this point on, don't stir the paella (you want it to form a caramelized crust on the bottom).
- Reduce the heat to low, cover the pan, and cook for 30 minutes without stirring. Take a peak after 15 to 20 minutes to make sure the bottom isn't getting too dark. You want a crispy crust to form, but you don't want it to burn. Push some of the rice aside with a spoon to check the bottom. Turn the heat down if it gets too dark. If the pan is larger than your burner, rotate the pan so it cooks evenly.
- Remove from the heat and add the green peas, stirring into the upper portion of the rice. Cover the pan and allow to sit for 10 minutes.
- Serve directly from the pan. Garnish with chopped parsley and lemon wedges.
Notes
- If you want to nail that perfect paella, look for the following rice: Bomba, Calasparra, Valencia, or Delta del Ebro. These rice varieties often come in packages with labels that say they are perfect for paella.
- If you can't find any of the above-listed rice, some good alternatives are Arborio and Calrose. While it's not traditional for paella, they make it a reasonable substitute in a pinch.
- Cook the sofrito until most of the liquid has evaporated and the mixture becomes thick and jam-like.
- The sofrito can be made a day or more in advance. It will keep in the refrigerator, in a covered container for 2-3 days or in the freezer for 3 months. Tip: Make a double batch and save some for instant flavor in other recipes.
- Do not stir the paella as it cooks so that it will (hopefully) form a socarrat. A socarrat is the crisp, caramelized crust that forms on the bottom of the pan.
- The thawed peas will cook in the residual heat during the last 10 minutes.
Sabrina
Friday 10th of July 2015
Yum!
Pat
Saturday 11th of July 2015
Thank you, Sabrina.....