Chicken & chorizo paella in a paella pan

Chicken & chorizo paella

  • 1
  • 2
  • 3
  • 4
  • 5
(78 ratings)

Prep: 10 mins Cook: 40 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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
    Onion

    Onion

    un-yun

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

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

    Chorizo

    chore-reeth-oh

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

  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

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

  • pinch of saffron
    Saffron

    Saffron

    sah-fron

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

  • 1 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    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

    Chicken

    chik-en

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

  • 200g frozen peas
    Peas

    Peas

    p-ees

    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
    Lemon

    Lemon

    le-mon

    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
    Parsley

    Parsley

    par-slee

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

Method

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
pammiejay
6th Jul, 2019
5.05
really tasty dish. I used chicken thighs instead of breast. Upped the amount of chorizo, turmeric, garlic, saffron &n used a mix of smoked/hot/normal paprika. I used 400g paella rice and added a glass of white wine before adding the stock , 1000ml chicken stock and after the 20 mins simmering added a pack of mixed seafood, some chopped tomatoes and 400ml chicken stock. easily served 6, would defo make again but it takes a while.
JT2291
13th Jun, 2019
5.05
Very quick and easy. Added more stock and about 1 or 2 teaspoons more of paprika as I found the taste a bit mild
NewtonGirl's picture
NewtonGirl
11th Jun, 2019
5.05
This was lovely and so tasty. Needs a little more stock in my opinion, but that's a minor thing. I added about half a bag of frozen king prawns too. We will definitely have this again :)
fulgencio
24th May, 2019
5.05
Made this last week and it’s delicious! OH raved about it and said it’s the best paella he’s had, considering we live in Spain that’s a real compliment! Added extra garlic, small red pepper chopped & a very small red chilli. Cheated a bit & added Caldo (ready made sauce/liquid for paella). Plus tsp paprika.
Baker girl j
12th May, 2019
5.05
Made this last night it was delicious !!! I added a bit more garlic & I cooked chorizo out for about 7-8 mins & added a splash of dry sherry just before putting stock in also I put about half a teaspoon of lazy chilli to give an extra wee kick !! Didn’t stir it too much then added raw prawns along with peas at end. Didn’t need to season at all as the depth of flavour was there , left out parsley too as we are not too keen Simply delicious , will be making this on a regular basis now !
mhchevalier's picture
mhchevalier
13th Mar, 2019
4.05
I found this was a really easy and tasty dish, though I made a few changes: instead of paella rice I used arborio risotto rice, I used regular sliced chorizo, added cooked prawns and left out saffron and parsley. My only complaint is in future I will use half the amount of peas they recommend.
tillyfloss80
7th Mar, 2019
4.05
Super easy for a rather impressive and tasty meal. I too had to add a little more water, maybe 100/150ml. Definitely making again.
NotDanDan
13th Oct, 2018
4.05
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.
Sophie3243
3rd Sep, 2018
5.05
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.
balck777
21st Jan, 2018
4.05
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.

Pages

LaineyQ78's picture
LaineyQ78
5th Mar, 2016
Can anyone tell me if it is safe to reheat leftovers?
Ator Navas's picture
Ator Navas
30th Apr, 2019
4.05
Just to let the people know, the original paella doesn´t have chorizo on it ;) you can check it here if you are interested https://paellarecipes.org/valencian-paella
Want to receive regular food and recipe web notifications from us?