Chicken & chorizo paella in a paella pan

Chicken & chorizo paella

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(159 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



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 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…

  • 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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28th Jun, 2020
Made this today, and it was excellent. Added cooked prawns and mussels at the end with the peas and it was just perfect! Thank you.
Kate Shanahan
23rd Jun, 2020
Delicious! I used left over roast chicken from the Sunday roast otherwise I followed the recipe exactly. I have frozen half of it to have when I don't feel like cooking.
Denise Armstrong's picture
Denise Armstrong
4th Jun, 2020
Very tasty recipe and easy to make.
30th Apr, 2020
I made this yesterday and followed others advice in adding more garlic, spices and stock so I added 2 tsp of turmeric, 2 tsp paprika and 1/2 tsp of chilli powder. I didn't have saffron so left that out. I also used about 200g of chorizo and added about 3 cloves of garlic. Needed approx 1.1 litres of stock as well. Was sooo tasty and the rice was soft and not mushy. My other half is not a fan of seafood so this recipe was great and will definitely make it again.
22nd Apr, 2020
I used the exact amount of stock and kept it on the lowest setting and found it to be perfect at the end (I was worried while cooking that it looked like it was drying up but it didn’t). Did stick an extra garlic clove in though, didn’t have any saffron so that was left out. It was delicious.
7th Apr, 2020
Me and my family all loved this. As others have said, I had to add more liquid, and I added more paprika. I did add a full sachet of saffron, but would quite have liked a bit more. I omitted Parsley as I had none, and forgot the lemon, which it could've done with. I'd definitely make this again, though I'd add prawns next time, and remember the lemon!
7th Feb, 2020
So delicious. I took advice from the other comments and used more garlic (3 cloves), paprika (3tsp), turmeric (2tsp) and around a litre of stock. This is the tastiest dish I've made myself in a long time. Thank you so much for the recipe Chelsie Collins.
6th Jul, 2019
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.
13th Jun, 2019
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
11th Jun, 2019
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 :)


Vanessa Flynn's picture
Vanessa Flynn
18th Apr, 2020
Is this pealla suitable for freezing? Thank you
Esther_Deputyfoodeditor's picture
20th Apr, 2020
Hey, Esther from the food team here! Sorry, we wouldn't recommend freezing this paella and the rice doesn't freeze well. Check out some other 'freezer friendly' recipes on the website though. Thanks for your question!
LaineyQ78's picture
5th Mar, 2016
Can anyone tell me if it is safe to reheat leftovers?
Ator Navas's picture
Ator Navas
30th Apr, 2019
Just to let the people know, the original paella doesn´t have chorizo on it ;) you can check it here if you are interested
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