Chicken and Chorizo Paella

Bring the vibrant flavors of Spain to your table with this irresistible Chicken and Chorizo Paella, a one-pan wonder that's both hearty and packed with flair. This traditional Spanish dish combines tender bites of chicken, smoky chorizo, and aromatic saffron-infused rice, cooked to perfection with a medley of fresh vegetables like red bell peppers and peas. The smoky paprika and rich flavors of the chorizo meld beautifully with the bright citrus finish from fresh lemon wedges and parsley garnish. Ideal for any occasion, this colorful paella showcases simple ingredients transformed into a show-stopping meal in just an hour. Whether you're hosting a dinner party or craving an elevated weeknight meal, this recipe is a surefire way to impress with minimal hassle.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless skinless chicken thighs
• 8 ounces smoked chorizo sausage
• 1 large yellow onion
• 1 red bell pepper
• 3 garlic cloves
• 1.5 cups short-grain rice (such as arborio or bomba)
• 4 cups chicken broth
• 1 pinch saffron threads
• 1 teaspoon smoked paprika
• 14.5 ounce canned diced tomatoes
• 1 cup frozen peas
• 1 lemon
• 2 tablespoons parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

In a large paella pan or deep skillet, heat the olive oil over medium-high heat.

Step 2

Cut the chicken thighs into bite-sized pieces and slice the chorizo. Add both to the pan and sauté for about 5-7 minutes, until the chicken is browned and the chorizo is rendered. Remove them from the pan and set aside.

Step 3

Chop the onion and red bell pepper, then add them to the same pan. Cook for 3-4 minutes until softened.

Step 4

Mince the garlic cloves and add them to the pan. Cook for another minute until fragrant.

Step 5

Add the rice to the pan and stir for about 2 minutes, allowing the grains to absorb the flavors.

Step 6

Stir in the chicken broth, saffron threads, smoked paprika, and canned diced tomatoes. Bring to a simmer.

Step 7

Return the chicken and chorizo to the pan, turning the heat down to medium-low. Cook uncovered, without stirring, for 20 minutes or until the rice is nearly tender and the liquid is mostly absorbed.

Step 8

Add the frozen peas to the pan and cook for an additional 5 minutes.

Step 9

Season with salt and black pepper to taste.

Step 10

Remove from heat and let the paella sit for 5 minutes.

Step 11

Garnish with chopped parsley and lemon wedges before serving.

Nutrition Facts

Serving size	(2892.5g)

Amount per serving	% Daily Value*
Calories	2713.6

Total Fat 158.1g	0%
Saturated Fat 48.2g	0%
Polyunsaturated Fat 6.2g
Cholesterol 565.3mg	0%
Sodium 9114.8mg	0%
Total Carbohydrate 162.6g	0%
Dietary Fiber 25.1g	0%
Total Sugars 36.9g
Protein 160.5g	0%

Vitamin D 0IU	0%
Calcium 450.0mg	0%
Iron 17.1mg	0%
Potassium 4508.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.4%

Protein: 23.6%

Carbs: 24.0%