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
Scale
- 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