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Spanish Chickpea and Spinach Stew
Spanish

Spanish Chicken and Chorizo Paella

A vibrant and flavorful Spanish dish featuring tender chicken, spicy chorizo, and aromatic saffron-infused rice, perfect for a hearty lunch that brings a taste of Spain to your table.

Total Time50 minutes
Servings4
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
35
Protein
55
Carbs
25
Fat
4
Fiber
0g
Sodium
Ingredients
  • 2 cups Bomba or Arborio rice
  • 4 cups chicken broth
  • 1 lb boneless chicken thighs, cut into pieces
  • 1/2 lb chorizo sausage, sliced
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup peas (fresh or frozen)
  • 1/4 tsp saffron threads
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (optional)
  • Salt to taste
  • Pepper to taste
  • 2 tbsp olive oil
  • 1 lemon, cut into wedges
  • Fresh parsley, chopped (for garnish)
Instructions
  1. 1In a large paella pan or wide skillet, heat olive oil over medium heat.
  2. 2Add the chorizo slices and cook until they begin to brown, about 3-4 minutes. Remove from the pan and set aside.
  3. 3In the same pan, add the chicken pieces and cook until golden brown on all sides, about 5-7 minutes. Season with salt and pepper, then remove and set aside with the chorizo.
  4. 4Add onions, garlic, and bell peppers to the pan. Sauté until softened and fragrant, about 5 minutes.
  5. 5Stir in the saffron threads and smoked paprika, letting it cook for 1 minute to bloom the spices.
  6. 6Add the rice to the pan, stirring to coat with the oil and spices, and toast for 1-2 minutes.
  7. 7Pour in the chicken broth and return the chorizo and chicken to the pan. Stir to combine everything evenly and taste for seasoning, adding more salt and pepper as needed.
  8. 8Bring to a simmer, then reduce heat to low. Cover the pan with a lid or aluminum foil and allow to cook for 15-20 minutes, without stirring, until rice has absorbed most of the broth.
  9. 9After 15 minutes, add the peas on top of the rice, then cover again and cook for another 5 minutes, or until the rice is tender and the liquid is fully absorbed.
  10. 10Remove from heat and let sit for 5-10 minutes. Fluff the rice with a fork before serving and garnish with freshly chopped parsley and lemon wedges.
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