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If you’re a fan of paella, you’ll love this Spanish Chicken and Chorizo Paella! It’s made with rice, tender chicken thighs and smoky chorizo. This is an easy, one pan meal that deserves a place in your dinner rotation!

While I love traditional Spanish paella with seafood, the smoky and spicy flavor of chorizo really takes this paella recipe to a whole new level! And you won’t believe how easy it is to make!
If you’re a lover of Spanish cuisine, like we are, I highly recommend trying this twist on a classic Spanish recipe (or for a quick and easy version, you can make Instant Pot paella). And, for dessert, you can always serve up these air fryer churros!
Check out the Spanish chicken and chorizo paella story!
Why this recipe works
- It’s an easy, one pan recipe with all the comfort food vibes that make it perfect for a family meal!
- It makes enough to feed a crowd, and you only need an hour to pull it all together!
- Using Spanish chorizo is a delicious way to change up traditional paella, especially if you love spicy and smoky flavor. (If you do, you really should try this spicy Mexican pasta salad made with chorizo!)
What is paella?
Paella is a Spanish dish made with rice, saffron, vegetables, chicken, and seafood.
The type of seafood varies from shrimp, mussels, clams and even lobster.
It may also include Spanish chorizo instead of the seafood or in addition to it. (In this recipe, we’re replacing the seafood with chorizo).
Paella is normally made in a paella pan, which is a wide, round, shallow pan that helps the rice cook in a thin layer.
The thin layer of rice actually forms the socarrat (or the bottom crispy crust of the paella) and is considered an aphrodisiac in some cultures.
Ingredients
The following are a few key ingredients for this chicken and chorizo paella. For the full list of ingredients, please see the recipe card below.
You’ll need 1 pound of boneless skinless chicken thighs, cut into large chunks. You can use bone-in, but for cutting into chunks, I find boneless the best. I also prefer chicken thighs over chicken breasts, as chicken breasts tend to dry out quickly.
For the chorizo, I use 8 ounces of Spanish chorizo cut into slices. If you can’t find chorizo, you can substitute smoked sausage.
The base of paella is rice, and for this recipe you’ll want to use bomba rice. This is a short grain Spanish rice that is very absorbent. If you can’t find bomba rice, you can use arborio.
Saffron is another key ingredient for paella. We’re only using a pinch in this recipe, but it’s enough to add the classic yellow color of paella and unique flavor.
Smoked paprika adds a smoky flavor. If you substitute with regular paprika, you will not get the same flavor. (If your chorizo contains smoked paprika, you can leave it out).
Step by step instructions
I used a 15" paella pan for this recipe, but you’ll need to cook the paella over a grill or a very large cooking surface so the pan will cook evenly.
You can use a smaller paella pan (10-12") for the stovetop and cut the recipe in half.
Heat the pan on a grill over medium heat (about 300F degrees) and brown the chorizo for about 3-5 minutes, until caramelized around the edges.
Add the olive oil to the pan along with the onions, red pepper and garlic. Sauté for 2-3 minutes, until slightly softened and browning around the edges.
Add the wine and cook for 2 minutes, until mostly evaporated.
Stir in the tomatoes, paprika, saffron, salt, and pepper and bring to a simmer.
Add the chicken, broth and rice and stir to distribute the rice evenly. Bring to a simmer.
Simmer on low heat for 30-40 minutes, until liquid has absorbed and a crust has formed on the bottom of the pan.
**I keep the grill lid closed to give the paella a slightly smoky flavor and to keep the heat more even for cooking.
Add the peas halfway through cooking and lightly press them into the mixture. Don't stir or disturb the cooking of the rice or the crust will not form.
**Use a spatula to peek underneath to see if the crust has formed.
Remove from heat and serve immediately while hot. Drizzle with fresh lemon juice before serving.
Expert tips
- If the Spanish chorizo has smoked paprika in it, eliminate the added paprika from the recipe.
- You can substitute other types of paprika, but the paella won't have quite the smoky flavor.
- I used a 15" paella pan but I was cooking the paella on a large grill. If you don’t have a large cooking surface, you can use a smaller paella pan (10-12”) and just half the recipe. You can also use a cast iron skillet.
- If necessary, you can use arborio rice in place of bomba rice. The texture won't be quite the same, but it's still good.
- If using unsalted chicken broth, adjust the salt to 1 tablespoon, or to taste.
- Ensure the heat on the grill isn't too high or the socarrat will burn.
- Don't stir or disturb the cooking of the rice or the crust will not form. You can use a spatula to peek underneath to see if the crust has formed.
Common questions
Paella pans are great as they are large and wide. The one I use is 15 inches in diameter. If you don’t have a paella pan, you can use a cast iron skillet or another wide, shallow, grill safe pan. These are typically 10-12 inches in diameter, so you’ll need to half the recipe or the pan will overflow.
Spanish bomba rice is the best for paella as it’s short-grain and absorbs more liquid than regular rice without getting mushy. In order to get that signature paella crust, you want your rice dry not mushy. If you can’t find bomba rice, arborio is a good substitute.
You shouldn’t rinse your rice before adding it to paella. You want it to keep its outer layer of starch so it’s more absorbent.
Adding saffron is what gives paella its signature yellow color.
While this chicken and chorizo paella is a meal in itself, we love it served with crusty bread and a simple green salad.
More Favorite Rice Dishes
- Instant Pot Spanish Rice
- Seafood Rice
- Cajun Dirty Rice
- Instant Pot Wild Rice
- Instant Pot Cilantro Lime Rice
- Chinese Fried Rice
Did you make this recipe? Leave a comment below and let me know how it turned out!
Spanish Chicken and Chorizo Paella
Ingredients
- 1 pound boneless skinless chicken thighs cut in large chunks
- 8 ounces Spanish chorizo sliced (substitute smoked sausage)
- 1 tablespoon olive oil
- 1 onion diced
- 2 garlic cloves minced
- 1 red pepper sliced
- ¼ cup dry white wine
- 1-15 ounce can diced tomatoes drained
- pinch saffron
- 1 teaspoon smoked paprika leave out if chorizo contains paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 cups bomba rice substitute arborio
- 4 ½ cups chicken broth
- 1 cup peas
- Fresh lemon slices for serving
Instructions
- Heat a 15" paella pan on a grill over medium heat (about 300F degrees) and brown the chorizo for about 3-5 minutes, until caramelized around the edges.
- Add the olive oil to the pan along with the onions, red pepper and garlic. Sauté for 2-3 minutes, until slightly softened and browning around the edges.
- Add the wine and cook for 2 minutes, until mostly evaporated.
- Stir in the tomatoes, paprika, saffron, salt, and pepper and bring to a simmer.
- Add the chicken, broth and rice and stir to distribute the rice evenly. Bring to a simmer.
- Simmer on low heat for 30-40 minutes, until liquid has absorbed and a crust has formed on the bottom of the pan. (I keep the grill lid closed to give the paella a slightly smoky flavor and to keep the heat more even for cooking).
- Add the peas halfway through cooking and lightly press them into the mixture. Don't stir or disturb the cooking of the rice or the crust will not form. (Use a spatula to peek underneath to see if the crust has formed).
- Remove from heat and serve immediately while hot. Drizzle with fresh lemon juice before serving.
Expert Tips:
- If the Spanish chorizo has smoked paprika in it, eliminate the added paprika from the recipe.
- You can substitute other types of paprika, but the paella won't have quite the smoky flavor.
- I used a 15" paella pan but I was cooking the paella on a large grill. If you don’t have a large cooking surface, you can use a smaller paella pan (10-12”) and just half the recipe. You can also use a cast iron skillet.
- If necessary, you can use arborio rice in place of bomba rice. The texture won't be quite the same, but it's still good.
- If using unsalted chicken broth, adjust the salt to 1 tablespoon, or to taste.
- Ensure the heat on the grill isn't too high or the socarrat will burn.
- Don't stir or disturb the cooking of the rice or the crust will not form. You can use a spatula to peek underneath to see if the crust has formed.
Dannii
You can't beat a homemade paella and this chicken and chorizo version looks amazing.
Danielle
Thanks Danni!
Tavo
We are paella lovers and enjoyed how well explained the recipe is. All the tips to make it right! thank you!
Danielle
I'm happy it helped!
Kristen
This was excellent! Love the flavor the chorizo added. Will definitely make it again!
Danielle
So glad you liked it!
Katherine
Such a tasty, flavor-packed paella!
Danielle
Thanks!
Kechi
That looks so so tasty! YUM! We love one pot meals here, and am definitely thinking about this for our Friday night dinner! Will keep you posted, thanks for sharing.
Danielle
Hope you love it!