Traditional Spanish Chicken and Chorizo Paella

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 and comes together in under an hour. This is an easy, one pot meal that deserves a place in your dinner rotation!

While I love traditional Spanish paella with seafood, the smoky and spicy flavor of chorizo and chicken really takes this paella recipe to a whole new level! And you won’t believe how easy it is to make this recipe!

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). Paella is one of our favorite dishes.

What is paella?

Paella is a Spanish dish made with short grain rice, saffron, vegetables, chicken, and seafood. The type of seafood varies from shrimp, mussels, clams and even lobster (used in this seafood rice - a paella cheat!). 

Paellas may also include Spanish chorizo (not Mexican chorizo) beef, pork or chicken in place of the seafood. (In this easy chicken and chorizo paella, we’re replacing the seafood with Spanish chorizo).

You can also make a vegetarian paella if you prefer no meat. Just replace the meat with your choice of veggies (red pepper, asparagus, artichokes, squash, tomatoes, beans, etc.).

It is normally made in a paella pan, which is a wide, round, shallow pan that helps the rice cook in a thin layer, but can also be made in a large frying pan or large skillet. 

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. Note that it takes a little practice to get this socarrat just right, so be patient with yourself!

Ingredients for cooking paella

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. I 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. Do not use Mexican chorizo for this recipe.

The base of paella is rice, and for this recipe you’ll want to use bomba rice (also called paella rice in some stores). This is a short grain Spanish rice that is very absorbent.

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 like in these sous vide cornish hens.

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).

Ingredient modifications and variations

• Use a different rice: Substitute arborio rice for the bomba rice if needed. You can also use other short grain white rice like sushi rice if you're in a pinch.
• Substitute saffron: If you can't get saffron, use a ¼ teaspoon of sweet paprika. You can also omit the saffron completely if needed.
• Paella pan: Use a smaller sized paella pan (10-12") and cut the recipe in half to make it on the stovetop.
• Chicken: Substitute chicken breast for the chicken thighs is needed. You can also substitute pork or seafood like shrimp, prawns, clams, and mussels to make seafood paella (AKA paella valenciana) for the chicken.
• Chorizo: Substitute any smoked sausage for the chorizo. You can use chicken chorizo, beef chorizo or pork chorizo or sausage to substitute. To make chicken paella, leave the sausage 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.

**I keep the grill lid closed to give the paella a slightly smoky flavor and to keep the heat more even for cooking. Otherwise, you don't need to cover with a lid.

Step 7: Add the frozen 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.

Step 8: Remove from heat and serve immediately while hot. Drizzle with a squeeze of lemon juice before serving. Serve with extra lemon wedges and fresh chopped parsley (optional) with some crusty bread and possible a fresh salad like this spinach salad with blue cheese.

Expert tips to make chicken and chorizo paella

1. If the Spanish chorizo has smoked paprika in it, eliminate the added paprika from the recipe.
2. Keep the grill lid closed to give the paella a slightly smoky flavor and to keep the heat more even for cooking.
3. 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.
4. If using unsalted chicken broth, adjust the salt to 2-3 teaspoons, or to taste.
5. Ensure the heat on the grill isn't too high or the socarrat will burn.
6. 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 it has become crusty underneath.

Frequently asked questions

More favorite rice dishes

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