When it comes to comfort food with a burst of flavor, Chicken and Chorizo Paella stands out as a perfect choice. This dish, with its smoky and savory notes, is an absolute crowd-pleaser. Whether you’re hosting a festive gathering or preparing a cozy weekend dinner, this Spanish-inspired recipe will bring an unforgettable flair to your table.
In this article, we’ll walk you through the origins, ingredients, and step-by-step directions to make this chicken and chorizo paella at home. You’ll also find variations and helpful tips to make your dish even more exciting. Let’s dive into it!
What is Chicken and Chorizo Paella?
Paella is one of Spain’s most beloved dishes, originating from the region of Valencia. Traditionally, paella is cooked in a wide, shallow pan and involves a variety of meats, seafood, and vegetables, all simmered with rice and rich spices. The dish is characterized by its flavorful and aromatic nature, often infused with saffron, turmeric, and paprika.
The Chicken and Chorizo Paella recipe we’re sharing today is a bold twist on the classic paella. With the smokiness of chorizo and the tender juiciness of chicken, this dish is nothing short of perfection. Paella is typically served in the same pan it’s cooked in, allowing the rice to develop a deliciously crispy bottom, known as socarrat.
Origin of Chicken and Chorizo Paella
While traditional paella originates from Valencia, where rice farming is abundant, the Chicken and Chorizo Paella recipe takes a more modern spin. Over time, various regions of Spain began adding their own ingredients to the basic paella formula. Chorizo—a Spanish cured sausage made with paprika—became a common addition, adding extra flavor and smokiness to the dish.
This version of paella is now a favorite in households worldwide, often found in both casual and festive settings. Its simple ingredients and robust flavors make it a popular choice for many, especially for those who want the taste of authentic paella without the complexity.
Ingredients for Chicken and Chorizo Paella (Serves 4)
Before we jump into the cooking process, let’s gather all the ingredients for this delicious Chicken and Chorizo Paella recipe:
- 2 chicken breast fillets, cut into chunks
- 140g cooking chorizo, sliced
- 2 tbsp olive oil
- 2 small onions, finely sliced
- 1 garlic clove, crushed
- 1 tsp turmeric
- Pinch of saffron
- 1 tsp paprika (preferably smoked)
- 300g paella rice (or short-grain rice)
- 850ml hot chicken or vegetable stock
- 200g frozen peas
- 1 lemon, cut into wedges
- ½ bunch parsley, finely chopped
Step-by-Step Preparation Method
1. Brown the Chicken
Start by heating the olive oil in a deep frying pan over high heat. Add the chicken chunks and brown them on all sides. This step should only take about 3-4 minutes per side, as you’re not fully cooking the chicken here, just giving it a golden exterior. Once browned, transfer the chicken to a plate and set it aside.
2. Build the Base
Lower the heat and add the finely sliced onions to the pan. Cook for about 10 minutes until the onions soften and become translucent. Add the crushed garlic, cooking for an additional minute until fragrant.
Next, toss in the chorizo slices. As the chorizo heats up, it will release its oils, creating a flavorful base for the paella. Let it cook for about 3-4 minutes until the chorizo is slightly crispy and infused with the oils.
3. Spice & Rice
It’s time to introduce the bold spices that give paella its distinctive flavor. Add the turmeric, saffron, and paprika to the pan, stirring them into the oil and onion-chorizo mixture. Let the spices toast in the pan for 1-2 minutes, releasing their aroma.
Now, stir in the paella rice (or short-grain rice). Toss the rice in the mixture for about 2 minutes, ensuring each grain is coated in the flavorful oils and spices.
4. Simmer the Rice
Pour in the hot chicken or vegetable stock and bring the mixture to a boil. Once boiling, lower the heat to a simmer. Return the browned chicken chunks to the pan and let everything simmer together for about 20 minutes, stirring occasionally. At this stage, you should start to notice the liquid reducing, allowing the rice to absorb all the spices and flavors.
5. Finish & Serve
After 20 minutes, add the frozen peas to the pan and simmer for another 5 minutes until the peas are heated through and the rice is tender. Taste the dish and season with salt and pepper if needed. Once cooked, garnish with fresh parsley and serve with lemon wedges on the side for a touch of citrusy brightness.
Variations and Tips
There are plenty of ways to personalize your Chicken and Chorizo Paella to suit your tastes. Here are some variations and tips:
- Add Seafood: For a seafood twist, you can incorporate prawns or mussels into the recipe. Simply add them after the rice has cooked, letting them steam in the paella.
- Smoked Paprika: For added depth and an extra smoky flavor, don’t skip on smoked paprika. It’s a key ingredient that helps define the dish’s overall flavor.
- Socarrat (Crispy Rice Bottom): If you want that crispy layer of rice at the bottom of the pan, let the paella sit undisturbed for the last few minutes of cooking. The heat will caramelize the rice, forming a crispy socarrat that’s highly sought after in authentic paella.
- Vegetarian Version: You can make this paella vegetarian by skipping the chicken and chorizo and adding more vegetables like bell peppers, artichokes, and mushrooms. Replace the chicken stock with vegetable stock for a meat-free version.
FAQs about Chicken and Chorizo Paella
Q: Can I use regular rice instead of paella rice?
Yes, you can use short-grain rice as an alternative. However, paella rice (like Bomba rice) absorbs liquids more effectively, so the texture might differ slightly.
Q: How can I make the paella spicier?
If you prefer a spicier kick, add a pinch of cayenne pepper or a few slices of fresh chili to the pan when cooking the onions.
Q: Can I prepare paella in advance?
While paella is best served fresh, you can prepare it in advance by cooking the rice and proteins ahead of time, then reheating everything gently with a splash of stock before serving.
Conclusion
In conclusion, Chicken and Chorizo Paella is a dish full of rich flavors, smoky undertones, and aromatic spices that will surely impress anyone you serve it to. This recipe brings a touch of Spanish flair to your table, making it perfect for a festive gathering or an intimate dinner.
With just a few simple ingredients and a bit of patience, you can recreate this flavorful dish in the comfort of your own kitchen. Whether you stick to the classic version or experiment with different ingredients, paella is a versatile recipe that can be tailored to your taste.
Enjoy the bold flavors, crisp rice, and the satisfaction of a homemade paella that brings a true taste of Spain to your home!
Bold and Satisfying Chicken and Chorizo Paella Recipe: Smoky, Savory, and Deeply Aromatic
- Total Time: 50 minutes
Description
The Chicken and Chorizo Paella recipe we’re sharing today is a bold twist on the classic paella. With the smokiness of chorizo and the tender juiciness of chicken, this dish is nothing short of perfection. Paella is typically served in the same pan it’s cooked in, allowing the rice to develop a deliciously crispy bottom, known as socarrat.
Ingredients
- 2 chicken breast fillets, cut into chunks
- 140g cooking chorizo, sliced
- 2 tbsp olive oil
- 2 small onions, finely sliced
- 1 garlic clove, crushed
- 1 tsp turmeric
- Pinch of saffron
- 1 tsp paprika
- 300g paella rice (or short-grain rice)
- 850ml hot chicken or vegetable stock
- 200g frozen peas
- 1 lemon, cut into wedges
- ½ bunch parsley, finely chopped
Instructions
- Brown the Chicken Heat olive oil in a deep frying pan over high heat. Brown chicken chunks on all sides (don’t fully cook). Transfer to a plate.
- Build the Base Lower heat. Add onions and cook for 10 minutes until soft. Stir in garlic, then add chorizo and fry until it releases its oils.
- Spice & Rice Stir in turmeric, saffron, and paprika. Add rice and coat it in the flavorful oils for 2 minutes.
- Simmer Pour in stock. Bring to a boil, then return chicken to the pan. Simmer for 20 minutes, stirring occasionally.
- Finish & Serve Add peas and simmer for 5 more minutes until rice is tender and chicken is cooked. Season to taste. Garnish with parsley and lemon wedges.
Notes
Pair this flavorful paella with a light side of citrusy arugula salad or crusty bread to soak up every bit of that smoky, savory goodness. A squeeze of fresh lemon just before serving really brings the dish to life!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Spanish