Chicken and Chorizo Paella

Mixed Paella with Chicken and Seafood

Chicken and chorizo are as chicken and rice, and are made for each other - a deliciously tasty combo.

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You can leave out the seafood if you prefer. Read on to find out how to make paella.

Is paella spicy?

Generally, Spanish food isn't spicy at all, and even Spanish dishes such as patatas bravas, are advertised as spicy, but are very mild for a British palate.

For an authentic Spanish flavour paprika and saffron are used to help to flavour the rice, and give it a gorgeous yellow colour.

I do love Spanish food and when in Spain I can't resist Paella. 😋

My Spanish paella pan is from KitchenCraft and it does the job brilliantly. 

Of course, you don't have to have a paella pan, a large frying pan will do the trick but a frying pan, but you'll find paella will cook better in a proper paella pan.

My non-stick paella pan has a hammered base with twin riveted side handles for comfortable, easy use. It's suitable for all hobs excluding induction, and this pan will not warp.

It is dishwasher safe but I found it washed up nicely in hot sudsy water and, personally I wouldn't advise using a dishwasher.

The paella pan I used was 32cm but I'm kinda thinking I should have had the 40cm since we are both greedy people when it comes to food and my paella was almost going over the edge whilst stirring - oops!

Paella ingredients 

The ingredients list may look long it's well worth making and it does serve 4 people.

• olive oil

• Spanish Chorizo ring 

• a small handful - pancetta - cubed

• garlic 

• onion 

•  red bell and green bell pepper

• paella rice (Calasparra) Spanish short-grain rice

• good quality tinned tomatoes 

• dried red chilli flakes

• sweet smoked paprika

• dry white wine

• chicken stock 

• saffron strands

• chicken fillets 

• cooked and cooled peas

• raw king prawns (shrimp)

• baby squid 

• a few sprigs of flat leaf parsley - leaves only and chopped

• sea salt and freshly ground black pepper

Recipe Top Tips!

I always use La Chinata sweet smoked paprika, if it's good enough for Gordon Ramsay and Rick Stein (they always use it) then it's good enough for me 😉

Saffron is expensive but you can not leave it out!

You will need to buy paella rice - long grain rice or any other rice for that matter, is not suitable.

If you like chicken and rice, you might also like this Jambalaya recipe. 

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

chicken and chorizo paella recipe, how to cook paella, paella rice

main, dinner

Spanish

Yield: 4

Author: Jan Bennett

Chicken and Chorizo Paella Recipe

Please note the chicken stock must be hot when you add it to the rice - if it's not hot your rice will be sticky and horrid!

Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 5 M

Ingredients

• good quality olive oil
• half of a Spanish chorizo ring - cut into thin slices
• a small handful - pancetta - cubed
• 2 nice-looking fat cloves of garlic - very finely chopped
• 1 large onion - finely diced
• 1 red bell pepper - diced
• 1 green bell pepper - diced
• 275g paella rice (Calasparra) Spanish short-grain
• 1 x 400g tin of good quality chopped tomatoes including their juice
• a pinch or two of dried red chilli flakes
• 2 teaspoons of smoked paprika
• 125ml of dry white wine
• *make up 800ml chicken stock - using 2 Knorr stock cubes although you should only want about 600ml
• a good pinch of saffron strands
• 2 skinless chicken fillets sliced or cut into bite-sized pieces
• a good handful of cooked and cooled peas
• a handful of raw king prawns (shrimp) - defrosted if frozen
• 2 baby squid - cleaned and sliced into rings - defrosted if using frozen
• flat leaf parsley - leaves only and chopped
• sea salt and freshly ground black pepper

Instructions

1. Heat a very small amount of olive oil in a large frying pan. Add the chorizo and pancetta and fry until almost crisp, then remove and set aside.
2. Using the same pan and without washing it - add a little amount of olive oil and gently fry the chicken pieces till they are almost cooked and then remove and set aside.
3. In the same pan, again without washing it, add a little more olive oil and heat before adding the garlic, onion and pepper and cook until softened but not coloured.
4. Now add the chilli flakes and paella rice, and stir until all the grains of rice are nicely coated and glossy.
5. Crumble in the saffron strands and add the paprika and dry white wine and when it is bubbling nicely, pour in the tomatoes (including their juice) and a little of the hot chicken stock.
6. Give it all a good stir and keep stirring and adding a little more of the stock as you need to until the rice is almost cooked.
7. Altogether I used about 600ml of stock and mine was fine but that's just a guide.
8. Now add the almost cooked chicken, chorizo and pancetta back into the pan along with the prawns (shrimp).
9. Continue to cook gently for another 5 minutes and add in the cooked peas along with the squid rings stirring now and then. By now the rice should be tender and most of the liquid soaked up and everything should be cooked.
10. Sprinkle over the chopped parsley give it a stir and serve immediately.

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