Inspired by summer holidays, this tasty chicken and chorizo paella recipe is a simple but delicious one pot meal. It's easy enough for midweek too!
Chorizo is one of my absolute favourite Spanish ingredients and I love the spicy smoked paprika kick it adds to a recipe. Chorizo is also a perfect match with chicken as the chicken takes on all the lovely smoked paprika flavours. This chicken and chorizo paella definitely reminds me of my holidays.
Before I say anything else I should say that this paella recipe is not entirely authentic. It's a recipe inspired by my summer holidays rather than a faithful recreation of the traditional Spanish dish.
I'm aiming for an easy delicious midweek meal that anyone can make. Not only is it easy enough for weeknights, you can make a big batch so you have leftovers for the next day too.
I love the cook once eat twice concept and always feel it's worth making a bit more effort one day if it saves time overall. Not that this easy chicken and chorizo paella recipe takes much effort though!
What ingredients do you need for chicken and chorizo paella?
To make this tasty chicken and chorizo paella you'll need:
- Oil - I usually use light olive oil but you can use any vegetable oil.
- Chicken - You can either use whole chicken thighs or drumsticks or diced chicken breast
- Red pepper - I like the brightness of red peppers but any coloured peppers will work or even a mixture of colours.
- Green beans - If you don't have green beans you can replace them with another vegetable. Courgette or peas work well.
- A chilli pepper - This is totally optional and really I like to add it because I love a little extra heat. It's completely up to you.
- Paella seasoning - contains garlic, salt, paprika, pepper, cloves and saffron
- Smoked sweet paprika - This just adds a little extra flavour
- Paella rice - If you don't have this you can substitute it. I'll explain how further down the page.
What rice to use in a paella
If you can get paella rice then do use it. It is a super absorbant rice and is great for taking on the flavours of all the ingredients. It is also known as bomaba or Calasparra rice
If you don't have or can't get paella rice you can substitute it with risotto rice (arborio rice). It breaks down a bit more than paella rice but it still works.
I have also made this with basmati rice which is definitely not traditional. The texture is quite different but it's still really tasty.
What seasonings are in a paella?
You can use a ready-made paella seasoning mix or make your own. Personally I use the Paellero brand which has been recommended to me by a Spanish friend.
Don't worry if you don't have that though. Just add garlic powder, salt, paprika, pepper, cloves and saffron. Saffron can be pretty expensive though so it's absolutely fine to replace it with turmeric.
Turmeric has lots of health benefits and also adds that gorgeous sunny yellow colour that you want in a paella.
Doesn't paella have seafood in?
A lot of traditional paella recipes include seafood but as I have a shellfish allergy I prefer to stick to a meaty paella.
There are plenty of paella recipes without seafood in in Spain too. Lots of them also contain rabbit, which is not very pupular in the UK.
How else can you adapt this paella Recipe?
Feel free to adapt this recipe to suit your tastes. If you like seafood in a paella then add a few prawns. Just add them a few minutes before the end of the cooking time.
You could also vary the vegetables that have been used. Peas are lovely in paella and you can even add a little carrot or courgette (zucchini).
As you can see in the recipe, I used a spice blend but you don't have to get the same one and can just add some extra paprika and black pepper.
What can you serve with the Paella?
You can serve it as it as. After all, it contains a balanced mix of carbs, protein and vegetables. If you do want to add something on the side then a green salad goes nicely or even some garlic bread!
I also love to add a few herbs when I'm serving. A little diced parsley sprinkled on top is delicious.
Storing the leftovers
If you have any leftovers they should keep well in the fridge for up to three days. Reheat thoroughly in the microwave or oven before serving.
You can also freeze any leftovers for up to a month. Defrost overnight in the fridge and then reheat before serving.
More Spanish recipes
If you like Spanish food then do check out one of these recipes too:
More Rice Recipes
If you like this chorizo and chicken paella recipe then do have a look at my other recipes with rice. The filling in the Spanish rice stuffed marrow is very similar to this paella recipe.
If you like spicy recipes then my Puerto Rican chicken recipe is a bit like a spicy paella and definitely worth trying!
Chicken and Chorizo Paella
- 1 tablespoon oil
- 300 g chicken breast diced into large pieces or 4 chicken thighs
- 1 onion finely diced
- 50 g chorizo cubed
- 1 red pepper sliced
- 2 tomatoes diced
- 70 g green beans
- 1 green chilli pepper finely sliced (optional)
- 1 teaspoon paella seasoning contains garlic, salt, paprika, pepper, cloves and saffron
- Pinch smoked sweet paprika
- 250 g paella rice or risotto rice
- 800 ml water or stock
- 1 lemon to serve
- parsley optional to serve
- Heat a little oil in a pan and fry the chicken briefly till white on all sides. If using chicken thighs then cook them until the skin is browned and slightly crispy. Remove and set aside.
- Add the onion to the pan and cook gently until soft. Add the chorizo. It will soon begin to release oil.
- Add the rice and seasonings and stir for a couple of minutes.
- Then add the water (or stock), chicken and vegetables.
- Don't stir but let it simmer gently over a low heat. If it gets dry, add an extra dash of water. It should be ready in about 20 minutes if using chicken breast or 30 minutes if using chicken thighs. Because of the longer cooking time you are more likely to need a little extra water.
- Serve with lemon wedges and a sprinkling of parsley.