Mediterranean Diet Chicken and Chorizo Paella

Dive into the vibrant flavors of the Mediterranean with this Chicken and Chorizo Paella, a wholesome twist on a Spanish classic. Packed with juicy chicken thighs, smoky Spanish chorizo, aromatic saffron, and a medley of colorful vegetables, this paella embodies the health-focused principles of the Mediterranean diet without compromising on bold, satisfying flavors. Cooked in one pan for easy prep and cleanup, it features tender short-grain rice that absorbs a rich, spiced broth, while peas and olives add pops of savory sweetness and briny depth. Topped with fresh parsley and served with zesty lemon wedges, this dish is a feast for both the palate and the eyes. Perfect for gatherings or weeknight dinners, this hearty yet nutritious recipe brings a taste of the Mediterranean straight to your table.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 500 grams boneless, skinless chicken thighs
• 200 grams Spanish chorizo
• 1 medium, diced onion
• 1 large, chopped red bell pepper
• 4 cloves, minced garlic
• 1 teaspoon smoked paprika
• 0.5 teaspoon saffron threads
• 300 grams short grain rice
• 1 liter chicken broth
• 150 grams frozen peas
• 100 grams, sliced black olives
• 1 large, cut into wedges lemon
• 0.25 cup, chopped fresh parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat 2 tablespoons of olive oil in a large paella pan or a wide, shallow skillet over medium-high heat.

Step 2

Season the chicken thighs with salt and pepper, then add them to the pan. Cook for about 5-7 minutes until they are nicely browned. Remove the chicken from the pan and set aside.

Step 3

Add the remaining 1 tablespoon of olive oil to the pan, then add the chorizo. Cook for about 4 minutes until it starts to brown and releases its oils.

Step 4

Stir in the onions and red bell pepper, cooking for another 5 minutes until the vegetables are softened.

Step 5

Add the garlic and smoked paprika, cooking for 1 minute until fragrant.

Step 6

Stir in the rice to coat it with the oil and flavors, cooking for 2 minutes.

Step 7

Pour in the chicken broth and bring to a boil. Crush the saffron threads into the broth.

Step 8

Return the chicken to the pan, reduce the heat to medium-low, and simmer uncovered for 15 minutes.

Step 9

Scatter the peas and olives over the top. Continue to cook for another 10 minutes, or until the rice has absorbed the liquid and is tender.

Step 10

Turn off the heat and let the paella sit for 5 minutes. This helps the flavors meld together.

Step 11

Garnish with fresh parsley and serve with lemon wedges on the side.

Nutrition Facts

Serving size	(2713.2g)

Amount per serving	% Daily Value*
Calories	3964.6

Total Fat 197.8g	0%
Saturated Fat 60.6g	0%
Polyunsaturated Fat 4.7g
Cholesterol 802.9mg	0%
Sodium 9490.0mg	0%
Total Carbohydrate 308.6g	0%
Dietary Fiber 22.4g	0%
Total Sugars 25.4g
Protein 228.8g	0%

Vitamin D 35IU	0%
Calcium 407.7mg	0%
Iron 26.1mg	0%
Potassium 3703.4mg	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: 45.3%

Protein: 23.3%

Carbs: 31.4%