Spanish Chicken and Chorizo Paella

Name: Spanish Chicken and Chorizo Paella
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 0.8 cup 1.5 lbs chicken thighs, bone-in, skin-on; 1.4 pt 6 oz Spanish chorizo, sliced; 8.8 box 1 tbsp olive oil; 1.5 drop 1 large onion, chopped; 0.9 as needed 1 red bell pepper, chopped; 4.9 qt 3 cloves garlic, minced; 1 qt 1 tsp smoked paprika; 9.2 jar 1/2 tsp saffron threads; 8.8 oz 1 1/2 cups paella rice (Bomba or Calasparra); 1.8 bottle 4 cups chicken broth; 10 tbsp 1 can (14.5 oz) diced tomatoes, undrained; 8.5 whole Salt and pepper to taste; 10.3 mg Fresh parsley, chopped, for garnish; 0.6 l Lemon wedges, for serving

Spanish Chicken and Chorizo Paella - RecipeFund

By James Stevens

November 13, 2025

5462 views

This delightful Spanish Chicken and Chorizo Paella recipe brings the vibrant flavors of Spain to your kitchen. Savor the delicious combination of tender chicken thighs, spicy chorizo, and saffron-infused rice, all cooked to perfection in a traditional paella pan. Garnished with fresh parsley and lemon wedges, this dish is perfect for a family dinner or a special occasion. The aroma of the paella cooking will transport you to the sunny shores of Spain, making it an unforgettable culinary experience. Follow the steps carefully to ensure the rice is perfectly cooked and the flavors are well-balanced, creating an authentic and satisfying meal that everyone will enjoy.

Ingredients

1.5 lbs chicken thighs, bone-in, skin-on - 0.8 cup
6 oz Spanish chorizo, sliced - 1.4 pt
1 tbsp olive oil - 8.8 box
1 large onion, chopped - 1.5 drop
1 red bell pepper, chopped - 0.9 as needed
3 cloves garlic, minced - 4.9 qt
1 tsp smoked paprika - 1.0 qt
1/2 tsp saffron threads - 9.2 jar
1 1/2 cups paella rice (Bomba or Calasparra) - 8.8 oz
4 cups chicken broth - 1.8 bottle

Cooking Steps

Step 1

In a large paella pan or wide skillet, heat olive oil over medium heat. Add chicken thighs and chorizo; cook until browned, about 5-7 minutes per side. Remove from pan and set aside.

Step 2

Add chopped onion, bell pepper, and garlic to the pan. Sauté until softened, about 5 minutes. Stir in smoked paprika and saffron threads; cook for 1 minute more.

Step 3

Add paella rice to the pan and stir to coat with the vegetable mixture. Cook for 2-3 minutes, stirring constantly.

Step 4

Pour in chicken broth and diced tomatoes. Bring to a simmer, then return the chicken and chorizo to the pan, nestling them into the rice mixture. Season with salt and pepper to taste.

Step 5

Reduce heat to low, cover the pan, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed. Avoid stirring during this time to allow the socarrat (crispy bottom layer) to form.

Step 6

Remove from heat and let stand, covered, for 10 minutes. Garnish with fresh parsley and lemon wedges. Serve hot and enjoy the authentic flavors of Spain!

Step 7

Serve hot and enjoy!

# Stir-Fried # Omega-3 # Overnight