Chicken and Chorizo Paella

By Brianna Simmons · Published: September 1, 2021 · Updated: April 15, 2024

Paella is the king of rice dishes. Effortlessly sophisticated but simple and laid back paella embodies the spirit of Spain. Paella is endlessly versatile but one of my favorite versions has smoky chorizo and chicken. Pour yourself a glass of sangria and discover how easy it is to make Chicken and Chorizo Paella.

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What is Paella?

Paella is a traditional rice dish from Spain. Like most of the world’s best dishes paella is at it’s heart peasant food. Originally made in a wide flat pan over open flame, paella was made with whatever meat or vegetables the cook had at hand. One of the most famous version of paella is Paella Valenciana, hailing from Valencia which includes chicken, rabbit, snails, green beans and lima beans. Paella is highly versatile depending on your taste and can include chicken, seafood, chorizo or be made vegetarian.

What kind of Rice to Use for Paella?

The best rice for paella is bomba rice (found in most well stocked supermarkets, or find bomba rice online), a Spanish short grain rice prized for its flavor and texture. Other Spanish rice varieties used for paella include calaspara, seina and bahia. If these varieties aren’t available to you Italian arborio rice, sushi rice or any other short grain rice will work as well.

Do I need a paella pan to make paella?

A paella pan is a large, flat two handled pan designed to be cooked over a grill or fire. Paella pans are great for presentation or if you are feeding a crowd but isn’t necessary. A good cast iron skillet or stainless steel skillet will work great for paella.

How to Make Chicken and Chorizo Paella

Chicken and Chorizo Paella - ingredients

Chicken and Chorizo Paella - ingredients in pan

Making paella is fairly simple but does have a few steps that should be followed, especially if you want that crunchy toasted rice layer known as socarrat that is the hallmark of any good paella. Start by browning slices of Spanish chorizo (a hard cured Spanish sausage similar to pepperoni, whereas Mexican chorizo is more of a soft texture. Spanish and Mexican chorizo are not interchangeable!) to get it crispy and render out some of the fat. Remove this from the pan and set aside, using the rendered chorizo fat to brown the chicken on both sides. Remove the chicken from the pan and set it aside with the chorizo.

Add a little olive oil to the pan to saute onions and garlic until soft and fragrant, then stir in smoked paprika and saffron. Use a box grater to grate a roma tomato to get the pulp and juice and then add this to the onion mixture. Cook this down for 2 minutes until the vegetable mixture has reduced and darkened in color a little.

Stir in the rice along with broth, salt and pepper then arrange the chicken and chorizo on top. Cook the paella until all the liquid as absorbed (about 20 minutes) taking care not to stir or disturb the rice. You can plate the paella or serve family style.

If you like this Chicken and Chorizo Paella be sure to take a look at some of my other recipes!

Lemon Garlic Greek Yogurt Marinated Chicken

Easy Brine for Chicken Wings

Crispy Pan Roasted Chicken Thighs with Mushrooms

Oven Baked BBQ Chicken Wings

Chicken with Rice, Leeks and Mushrooms

Cucumber Gazpacho with Avocado

If you make this Chicken and Chorizo Paella please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!