Chicken & chorizo paella in a paella pan

Chicken & chorizo paella

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(55 ratings)

Prep: 10 mins Cook: 40 mins


Serves 4

Try swapping traditional seafood paella for a chicken and chorizo version -  a hearty family supper for four

Nutrition and extra info

Nutrition: per serving

  • kcal563
  • fat16g
  • saturates5g
  • carbs62g
  • sugars5g
  • fibre7g
  • protein38g
  • salt1.9g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 chicken breasts fillets, cut into chunks
  • 2 small onions, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 fat garlic clove, crushed
  • 140g cooking chorizo, sliced



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • pinch of saffron



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 1 tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 300g paella rice
  • 850ml hot chicken or vegetable stock



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 200g frozen peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 lemon, cut into wedges, to serve



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • ½ small pack parsley, finely chopped, to serve



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Heat 1 tbsp olive oil in a deep frying pan over a high heat.

  2. Add 2 chicken breast fillets, cut into chunks, and brown all over – don’t cook completely. Once browned, transfer to a plate.

  3. Reduce the heat to low, add 2 finely sliced small onions and cook slowly until softened, about 10 mins.

  4. Add 1 crushed fat garlic clove, stir for 1 min, then toss in 140g sliced cooking chorizo and fry until it releases its oils.

  5. Stir in 1 tsp turmeric, a pinch of saffron and 1 tsp paprika, then tip in 300g paella rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in 850ml hot chicken or vegetable stock.

  6. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.

  7. Add 200g frozen peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender.

  8. Season well and serve with the 1 lemon, cut into wedges, and ½ small pack finely chopped parsley.

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Comments, questions and tips

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13th Oct, 2018
This is good. In my opinion you shouldn't be afraid to use more garlic (possibly depending on what chorizo you use) , and maybe add some chilli flake to it. It needs to be seasoned very heavily otherwise and if you're concerned about the old ticker, then you need to find other ways to produce depth of flavour rather than just adding salt. The lemon juice really lifts it. I'm not really a fan of parsley so I used coriander. Try not to stir too much to prevent the rice from releasing too much starch and going too sticky. Will make again for sure.
3rd Sep, 2018
Made this at the weekend as part of a Spanish tapas dinner. It was very tasty, everyone commented on how good it was. I will definitely be making it again but next time will leave the chorizo for a little longer to crisp up and release more oil. Timings and measurements were all spot on and once everything was in the pan simmering, it needed very little attention. Highly recommended.
21st Jan, 2018
Absolutely delicious. I didn't have any peas, instead I added chopped red and green peppers with the chorizo. I found I needed to cook it for longer than the instructions (about 8 mins more) and add extra liquid so the rice was fully cooked and not grainy. Balance of spices was perfect for us.
2nd Nov, 2017
My family loves this including the kids. Loads of flavour, quick & easy. A regular. Try it, you won't be disappointed.
28th Sep, 2017
Delish. My kids loved it. Didn't have saffron so omitted. I also added raw prawns at the end too.
25th Aug, 2017
I thought this was really tasty but the others in my house want less flavour next time!
20th May, 2017
This has become one of my favourite dinners. Freezes and reheats well. I substitute spinach for the peas (I hate peas) and it works great. Don't put spinach in if freezing. Just add the fresh spinach on top when microwaving
25th Oct, 2016
I made this, omitting the saffron, and it was delicious. Friends loved it. I understand that chorizo is not a traditional Spanish recipe but why not, it adds great flavour.
ClaireC by the Sea's picture
ClaireC by the Sea
6th Oct, 2016
It's in the pan now...looking and tasting delicious. Such an easy recipe. I followed it largely as is, though didn't have any saffron and also used dry parsley during the cooking rather than fresh at the end. I also needed to add more stock whilst it was cooking as the paella rice was still hard. Probably an extra 150mls worth and put the lid on the pan for ten minutes after the pea stage, just to help cook the rice a bit more. I put some large uncooked prawns in for the last ten minutes too and these have cooked through a treat. Really tasty dish...will use this as my basic recipe and get a bit more adventurous with it next time. Squid rings here I come!!
16th Jul, 2016
A tasty recipe. I used regular rice as i couldn't get hold of paella rice at short notice. I found that i needed to add extra stock during cooking to stop it drying out too much. I think i added about 500 ml during the cooking.


LaineyQ78's picture
5th Mar, 2016
Can anyone tell me if it is safe to reheat leftovers?
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