¡Hola! With this delicious paella, you can bring that vacation feeling right into your home. Instead of fish and seafood, this Spanish rice dish is made with chicken and chorizo. The ingredients are only briefly sautéed, topped up with broth and then finished in the oven. There, the flavors of saffron and paprika soak into the paella rice, and in no time a delicious meal for friends & family is ready.
Chicken and Chorizo Paella
Ingredients
- 500 g paella rice (ad), e.g. Bomba (see Tips & Tricks)
- 500 g chicken breast fillet
- 250 g chorizo, fresh & mild
- 2 onions
- 2 cloves garlic
- 2 red pointed sweet peppers
- 1 yellow bell pepper
- 2 tomatoes
- 200 g peas, frozen
- 200 ml white wine, warm
- 1 l vegetable broth
- 3 tbsp olive oil
- 1 g saffron threads
- 4 tsp sweet paprika
- 1 lemon
- 2 tsp salt
- pepper, sugar, some parsley if desired
Nutrition per serving, approx.: 740 kcal39 g protein81 g carbs25 g fat5 g fiber
Estimates, calculated from the ingredients.
Equipment
- Large ovenproof pan, at least 30 cm in diameter for 6 servings
Instructions
- First, cut 500 g chicken breast fillet into pieces of approx. 3 cm and 250 g chorizo into slices approx. 1 cm thick and set aside separately.
- Cut the 2 red pointed sweet peppers, 1 yellow bell pepper and the 2 tomatoes into rough pieces and set aside as well.
- Then cut the 2 onions and the 2 cloves garlic into small cubes and put them in the pan with 3 tbsp olive oil.
- At the same time, briefly bring 1 l vegetable broth to a boil in a pot and set aside.
- Add the prepared meat and the chorizo slices to the pan and sear for approx. 4 min.
- Add the diced peppers as well and fry for another 1 min while stirring.
- Add 500 g paella rice and sauté for approx. 3 min, stirring constantly, until translucent.
- In the meantime, preheat the oven to 180 °C (350 °F) convection/fan.
- Deglaze the rice, meat and vegetables with 200 ml white wine (warm) and let it reduce a little.
- Then add approx. 2/3 of the still-warm broth as well and simmer for approx. 5 min, stirring occasionally.
- In the meantime, finely grind 1 g saffron threads with a pinch of sugar in a mortar (ad) and add to the rest of the broth.
- Add the remaining vegetable broth with the saffron, 200 g peas (frozen), the prepared tomatoes as well as 4 tsp sweet paprika, 2 tsp salt and some pepper and stir carefully.
- Bring everything to a gentle boil and cook for another 5 minutes.
- Then put the pan in the hot oven and finish cooking the paella in approx. 15 – 20 min. The liquid should be completely absorbed and the rice cooked but not completely soft.
- Garnish the finished paella with lemon wedges and parsley if desired and serve.
Tips
- Unfortunately, paella rice (ad) isn’t always easy to find. In fact, I ordered mine from Amazon because the supermarkets nearby didn’t have any in stock. Paella rice is a short-grain rice and is most comparable to the rice we use here for rice pudding. Some risotto rice varieties say on the package that they can be used for paella, but risotto rice is actually a medium-grain rice.
- If you notice that the rice isn’t cooking through in the oven but the liquid has almost evaporated, put an ovenproof (!) lid on the paella for the last 5 min.
- If you don’t like chorizo, you can leave it out, but then you should add 0.5 – 1 tsp smoked paprika (pimentón, mild (ad)) when seasoning.
Find more kitchen tips from A to Z in our Kitchen A–Z.
Private notes
Saved only in your browser – nobody else can see them. They are included when you print.
Something didn’t work or did you spot a mistake? Just email contact@homemadestuff.blog – I appreciate every bit of feedback.
Frequently Asked Questions about Chicken and Chorizo Paella
Which rice should I use for paella?
A short-grain rice like Bomba is ideal, more on paella rice. If you can’t find any, rice pudding rice works just fine. Risotto rice, on the other hand, is a medium-grain rice.
Can I make the paella without chorizo?
Yes, just leave out the chorizo. Then add 0.5 to 1 tsp smoked paprika when seasoning, ideally mild pimentón.
How long does chicken and chorizo paella keep?
Let the paella cool quickly and store it tightly covered in the fridge. Since it contains rice and chicken, eat it within 1 to 2 days. Reheat it in a skillet with a splash of broth until piping hot.
Can I freeze paella?
Yes, you can, though the rice gets a bit softer. Freeze the paella in portions in airtight containers, and it will keep for about 3 months. Thaw it in the fridge and reheat thoroughly.
