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Chicken and chorizo paella is the kind of meal that makes people think you fussed all day, but you didn’t. Smoky chorizo, juicy chicken, and saffron rice cook together in one pan, building flavor while you look like a genius. The crispy socarrat at the bottom? That’s your reward for not stirring.
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.
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.
If you’re in the mood for another chicken dinner, try my Chicken with Artichokes and Olives. It’s flavorful, simple to make, and a great weeknight option.
Recipe Tips
Make the sofrito ahead. Do it a day or two in advance and let it sit. The flavors get deeper, and you’ll thank yourself on cooking day.
Bloom the saffron. Soak the threads in warm water before adding them so you get every bit of color and aroma they’ve got to give.
Cook the sofrito down. Let it go until most of the liquid’s gone and it’s thick and jammy. That’s where the flavor lives.
Warm the broth first. Adding hot broth helps the rice cook evenly and absorb all that rich flavor instead of seizing up.
Rotate the pan. If your pan’s wider than your burner, give it a turn every now and then so the rice cooks evenly.
Hands off near the end. Don’t stir during the last few minutes. That’s when the crispy, caramelized socarrat forms. Just keep an eye on it and sneak a peek with a spoon to make sure it’s browning, not burning.
Storing leftovers. Let the paella cool, then transfer it to an airtight container. It keeps well in the fridge for up to 3 days.
Reheating. Warm it in a skillet over medium heat to revive the texture (and maybe crisp up the bottom again).
If you like bold, comforting meals, my Chicken and Sausage Gumbo is another one to keep on your list.
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
Chicken Paella with Chorizo
Paella takes a little patience, but it’s the kind of meal that’s worth every minute. Between the smoky chorizo, saffron rice, and that golden crust on the bottom, there’s nothing fussy about it. Pour a glass of something cold, gather some friends, and scrape up every last bite of that socarrat.
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Chicken and Chorizo Paella
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Ingredients
For the Sofrito:
- 2 tablespoons olive oil
- 1 onion, finally diced or grated
- 3 to 4 garlic cloves, minced or grated
- ⅛ teaspoon salt
- 1 (28 ounce) can canned whole tomatoes, crushed with your hands
- 1 red bell pepper, diced
- 2 bay leaves
Paella:
- ¼ cup olive oil
- 2 pounds boneless skinless chicken breasts, cut into 1-½ inch pieces
- 5 Spanish chorizo sausage links, sliced ¼-inch thick
- ¼ teaspoon saffron threads
- ¼ cup water, warm
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups Bomba rice, or other short-grain rice for paella; see notes
- 5 cups chicken broth
- 2 roasted red peppers, from a jar, cut into 1-inch pieces
- 2 cups frozen green peas, thawed
- fresh chopped parsley
- 1 to 2 lemons, cut into wedges for garnish
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Yum!
Thank you, Sabrina…..