Rich Chorizo Paella Recipe from Spain

The southern region of Spain is filled with high-quality chorizo and chicken recipes, but here we bring to you one of the best.

We are talking about the popular chorizo paella recipe, which is a variant of the classic version of the paella dish.

Keep scrolling down this article to learn the step by step for this Spanish main dish, plus some valuable information about how you can store and serve it.

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Background of the Dish

The beloved traditional paella recipe has seafood as the main ingredient, but this recipe came to be in moments of economical crisis in Spain. 

During the Spanish civil war and the Franco regime, chicken and chorizo recipes became more popular than seafood recipes since the ingredients were cheaper.

This made the chorizo paella recipe surpass the classic recipe in popularity, and today it is the perfect alternative for people who want to try paella but don’t like seafood.

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Things You’ll Need for Chorizo Paella Recipe

To make this easy paella recipe you need bomba rice, bell peppers, onions, tomatoes, garlic, broth, white wine, chicken, and chorizo.

The kitchen equipment that you would need to make this chicken and chorizo paella recipe is a large saucepan, or even better a paella pan if you have one.

Ingredients

• 2 cups (400gr) rice for paella (arroz bomba)
• 3 ½ cups (840ml) chicken broth
• ½ cup (120ml) white wine
• 1 chicken breast
• 2 Chorizos
• 1 green pepper
• 1 red bell pepper
• 3 onions
• 2 tomatoes
• 3 garlic cloves
• 1 teaspoon Saffron threads
• Paprika
• Salt and pepper to taste
• Olive oil

How to Make Chorizo Paella Recipe – Step by Step Guide

1. To start making this chicken and chorizo paella recipe you have to prepare the vegetables. Just cut the bell peppers into strips, the garlic into slices, and the tomatoes and the onions into small squares and set them aside.

2. Now cut the chicken breast into small cubes and the chorizos into round slices. Season the chicken with salt and pepper (there’s no need to season the chorizos at this moment).

3. Grab a large saucepan (keep in mind that you will cook the entire Spanish paella here), put a splash of olive oil, and cook the chorizo with the chicken for 7 minutes (flip them so they don’t burn). Set them aside.

4. In the same saucepan, add a little more olive oil and fry the garlic slices on low heat. Then add the bell peppers and cook for 5 minutes moving around so they don’t burn.

5. For the next step add the onions and cook for another 5 minutes (or until the onion is translucent), also stirring constantly.

6. Then add salt, pepper, saffron threads, and paprika. Mix so everything gets coated and add the wine and the tomatoes. Cook until the wine evaporates.

7. After that, add the rice and fully integrate it into the sauce.

8. Now you can add chicken broth, and mix well. Add more seasoning if necessary.

9. Put back the chicken pieces and chorizo. Bring to a boil and then lower the heat. Cook over low heat for 25 minutes.

10. Finally, once the rice is cooked, turn off the heat and cover the paella with a kitchen towel or with a lid. Let it sit, covered, for 10 minutes before serving the paella dish.

Substitution of Ingredients

Even though this is a popular chicken chorizo recipe, there are hundreds of substitutions that you can make, including the main ingredients.

Instead of bomba rice, you can use any type of short-grain rice for this chicken and chorizo recipe.

You can also take inspiration from the famous Paella with pasta and make this recipe with angel hair pasta or other types of thin noodles.

When it comes to the vegetables for the chorizo paella recipe you can use just the ones you like and add more, but every single one listed here gives the right flavor.

If you don’t have or don’t like chorizo and chicken, you can make something like the popular Spanish seafood paella recipes using a mix of seafood.

Besides that, you could make classic Spanish chicken rice if you don’t like chorizo, but the recipe is a bit different.

Try the quick vegetable paella recipe, a simple vegan dish that has all the best Spanish flavors, but without any meat.

Tips on Serving Chorizo Paella Recipe

Once you finish making the chorizo and chicken recipe you should wait 10 minutes before serving because otherwise, it would be too hot.

After it lowered the temperature a little bit, you can serve this chicken paella as a main dish for lunch or dinner.

You could also choose to serve it in smaller dishes and use it as an entree.

To take this chorizo paella recipe to the next level you can toast some slices of your favorite bread with olive oil, that way you can move the rice with the toast and make it easier to eat.

Try as well the Spanish black rice, or as it’s known in Spain, arroz negro, with squid ink and prawns.

How to Store Chorizo Paella Recipe

You can prepare this chorizo paella recipe and store it to enjoy the paella later.

Once you make the chorizo chicken recipe, let the paella come to room temperature (it will take from 20 to 40 minutes), then place it in a covered container (with a lid, plastic wrap, or a clean plastic bag).

After that, you can either store the paella in the fridge for 4 days, or in the freezer for 30 days.

This is the best paella recipe if you are a big meal-prep fan since you can store it in portions in the freezer and just thaw the amount that you will eat.

Recipe Card: Chorizo Paella Recipe

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