Spanish Chorizo and Chicken Paella

15 minutes Prep Time
45 Servings

This vibrant, one-pan paella brings together tender chicken, smoky chorizo, and aromatic saffron-infused rice for a bold and satisfying dish. Finished with sweet piquillo peppers and fresh parsley, it’s a colorful centerpiece perfect for sharing.

Ingredients

  • 2 tbsp lemon juice
  • 1 tsp teaspoonsaffron threads
  • 1 tbsp tablespoonolive oil
  • 1 lb boneless, skinless chicken
  • thighs,cut into bite size pieces
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup onion,diced
  • 1 red bell pepper,diced
  • 3 clovesgarlic,crushed
  • 8 oz Spanish chorizo,sliced
  • 1 cup Red Gold 1 Inch Diced Tomatoes
  • 1 tbsp paprika
  • ½ tsp red pepper flakes,or cayenne
  • pepper
  • 2 cups medium grain white
  • rice,preferably bomba rice
  • 4 cups chicken broth
  • ½ cup frozen peas
  • ½ cup piquillo peppers,sliced into
  • strips
  • 2 tbsp fresh flat leaf parsley,chopped
  • 1 lemon,sliced into wedges for
  • serving with the paella
  • Ingredient Substitutions –
  • Roasted red peppers can be used
  • instead of piquillo peppers.
  • Medium grain rice can be used in
  • place of Spanish bomba rice.

Instructions

Step 1

Combine the lemon juice and saffron threads in a small bowl, set aside.

Step 2

Heat the olive oil in a large skillet (preferably a 12 inch skillet) over medium-high heat.

Step 3

Add the chicken thighs, season with the salt and pepper
and cook for 3-4 minutes.

Step 4

Add the diced onion, bell pepper and crushed garlic, sauté for 2-3 minutes.

Step 5

Add the sliced chorizo, cook for 1-2 minutes.

Step 6

Add the chopped tomato, paprika, red pepper flakes and the saffron threads in lemon juice.

Step 7

Add the rice, chicken broth and peas, mix until all of the ingredients are well combined and the rice is completely covered in the broth.

Step 8

Bring the paella to a boil, then reduce the heat on the stove to medium low and simmer for 25-30 minutes, or until the rice is fully cooked and the liquid has cooked into the paella.

Step 9

Bring the paella to a boil, then reduce the heat on the stove to medium low and simmer for 25-30 minutes, or until the rice is fully cooked and the liquid has cooked into the paella.

Step 9

Place the strips of piquillo peppers on top of the paella. Cover the skillet, remove the paella from the heat and
let rest for 10 minutes.

Step 10

Garnish with the fresh chopped parsley. Serve with lemon wedges on the paella, or on the side, for juicing over the paella.

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