clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken Chorizo Paella Recipe

Chicken & Chorizo Paella

  • Author: caroline
  • Total Time: 1 hour
  • Yield: 1 1x


A rich and indulgent chicken chorizo paella. Flavoured with saffron and warm smoked paprika. A huge hit for any paella, chorizo or rice love. 

The default recipe serves one.


  • small pinch of saffron
  • 1 tsp olive oil
  • 1 bone-in, skin-on chicken thigh (around 90g / 3oz)
  • 50g (1.7oz) dry-cured spanish chorizo, skin peeled off and thinly sliced
  • 1 clove garlic, finely chopped
  • 1/4 red bell pepper, diced
  • 150g (5 oz) spanish paella rice
  • 200ml (3/4 cup) chicken stock
  • 100g (3.5oz) tinned chopped tomatoes
  • 1/4 lemon, juiced and then sliced into wedges
  • 50g (1/4 cup) frozen peas
  • 1/4 tsp smoked paprika
  • few sprigs of parsley, finely chopped (optional)


  1. Heat the olive oil in a frying pan or skillet over a medium-high heat. Meanwhile add the saffron into a small cup with 1 tsp of warm water.
  2. Add the chicken thigh, skin side down, and cook for 3 minutes, then flip and cook for 3 minutes on the other side. Remove from the pan and set aside on a plate.
  3. Add the chorizo to the pan and cook for 3-4 minutes. Add the garlic and pepper to the pan and cook for a further 5 minutes, stirring often.
  4. Add the rice to the pan with the paprika and stir to coat in the juices. Cook for a further couple of minutes and then add the stock. Tip in the tomatoes, saffron (including the water) and lemon juice. Bring to a simmer and add the chicken back into the pan. Season well. 
  5. Cook for around 15 minutes and then add the peas. Cook for a further 15 minutes or until all the liquid has been absorbed by the rice. 
  6. Serve with the lemon slices as a garnish and scatter some finely chopped herbs over (optional)


  1. This recipe works with both dry-cured or soft-cured chorizo – just make sure you buy a Spanish variety. 
  2. You can substitute smoked paprika with hot or sweet although it will change the taste profile a little. If using hot you may want to reduce the amount a little. 
  3. Leftovers can be kept for up to 2 days, or frozen for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Hob
  • Cuisine: Spanish


  • Serving Size: 1
  • Calories: 750
  • Fat: 35g
  • Carbohydrates: 75g
  • Protein: 35g

Keywords: chicken, chorizo, paella, dinner, spanish, rice, paprika, saffron