Paella is more than a dish, it’s an experience of bold flavors and rich tradition. The famous Spanish rice dish, originating from Valencia, has many variations and one of the most beloved among them is Chicken and Chorizo Paella. This version combines tender chicken, spicy chorizo, and aromatic spices to create a meal that’s as vibrant in color as it is in flavor.
Whether you’re a seasoned chef or just looking to try something new, this Chicken and Chorizo Paella recipe brings a bit of Spain into your kitchen without any complicated steps. Here’s how to make it from scratch.
Chicken and Chorizo Paella Recipe
Ingredients for the Perfect Chicken and Chorizo Paella
The ingredients you choose will make a world of difference. Opt for fresh, high-quality ingredients to capture the authentic taste of paella. Here’s what you’ll need:
- Chicken Thighs (bone-in, skinless): 4-5 pieces, for tender and juicy bites.
- Chorizo: 1 cup, sliced, for a spicy and smoky flavor.
- Short Grain Rice: 1 ½ cups, preferably Bomba or Arborio, as they absorb the flavors well.
- Chicken Stock: 4 cups, warmed, to bring a rich depth to the dish.
- Saffron Threads: A pinch, soaked in warm water, for that signature golden color and subtle earthy taste.
- Smoked Paprika: 1 tsp, which adds a smoky richness to the mix.
- Red Bell Peppers: 1 large, chopped, for a slight sweetness and pop of color.
- Green Beans: ½ cup, cut into small pieces.
- Tomato: 1 medium, grated, for a fresh, tangy note.
- Garlic: 3 cloves, minced, for aroma.
- Olive Oil: 3 tbsp, for sautéing.
- Salt and Pepper: To taste.
Step-by-Step Guide to Making Chicken and Chorizo Paella
Ready to get cooking? This recipe is simple and straightforward, so even if it’s your first time making paella, you’ll be able to follow along with ease.
Step 1: Prepare the Saffron and Stock
Soak the saffron threads in a small amount of warm water, allowing them to bloom and release their unique flavor. Warm the chicken stock in a pot on low heat and add the saffron water to it, keeping the stock warm for later.
Step 2: Sear the Chicken and Chorizo
In a large, wide pan (a traditional paella pan works best if you have one), heat the olive oil over medium-high heat. Season the chicken thighs with a sprinkle of salt and pepper, then sear them in the pan until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
Add the chorizo slices to the same pan and cook until they release their flavorful oils and become slightly crispy. This step infuses the oil with the distinct smoky flavor of the chorizo, creating a rich base for the paella.
Step 3: Sauté the Vegetables
Lower the heat slightly and add the chopped red bell peppers, green beans, and minced garlic to the pan. Sauté for about 5 minutes, until the peppers are soft and the garlic is fragrant. Stir in the grated tomato and smoked paprika, allowing everything to cook together for another 2 minutes. This combination creates a flavorful sofrito, the base of a delicious paella.
Step 4: Add the Rice
Add the short-grain rice directly to the pan, stirring it into the sofrito to coat the grains in the flavorful oil and spices. Toasting the rice for a minute or two helps it absorb flavors more effectively during cooking.
Step 5: Add the Stock and Arrange the Chicken
Pour the warm saffron-infused chicken stock into the pan, stirring everything together gently to combine. Arrange the seared chicken thighs on top of the rice, ensuring they’re partially submerged. Bring the mixture to a simmer, then reduce the heat to medium-low and let it cook without stirring.
Step 6: Cook the Paella and Create the Socarrat
Cook the paella for 20-25 minutes, allowing the rice to absorb the stock and develop its flavors. As the liquid reduces, avoid stirring, as this helps form the socarrat—the crispy layer of rice at the bottom of the pan that’s considered the hallmark of an authentic paella.
To help achieve this, increase the heat slightly during the last few minutes of cooking, watching closely to avoid burning. The rice should be tender and the liquid almost fully absorbed by the end of the cooking time.
Step 7: Let it Rest and Serve
Once the paella is done, remove it from the heat and cover it with a kitchen towel. Let it rest for about 5 minutes to allow the flavors to meld. Garnish with freshly chopped parsley and serve hot.
Tips for Perfect Chicken and Chorizo Paella Every Time
- Don’t Over-Stir: Paella is meant to be undisturbed as it cooks, helping the socarrat develop.
- Use the Right Pan: A wide, shallow pan distributes heat evenly, ensuring the rice cooks uniformly.
- Choose Quality Saffron: While it can be pricey, a good saffron is key for that authentic paella color and aroma.
Serving Suggestions
Paella is best enjoyed with a few simple sides. Serve it with a crisp salad, crusty bread, and perhaps a glass of Spanish wine, like a Rioja or Albariño, to complete the experience. The communal nature of paella makes it ideal for gatherings, so prepare to impress guests with this flavorful feast.
Conclusion
Chicken and Chorizo Paella is not just a meal; it’s a celebration of Spanish cuisine’s rich heritage and vibrant flavors. This recipe provides a simple yet flavorful way to enjoy an authentic taste of Spain in your own kitchen. The combination of tender chicken, smoky chorizo and aromatic saffron rice is bound to be a hit, making it a perfect dish to share with friends and family.
Frequently Asked Questions (FAQs)
Q1: Can I use chicken breast instead of chicken thighs?
While you can use chicken breast, thighs provide more flavor and remain tender throughout the cooking process. If you prefer breast, cut it into chunks to prevent it from drying out.
Q2: What can I substitute for saffron if I don’t have any?
If saffron isn’t available, turmeric is a common substitute to achieve the yellow color, though the flavor will differ slightly.
Q3: Is it necessary to use a paella pan?
A paella pan is recommended for the best results, but you can use a large, shallow skillet if needed.
Q4: Can I add seafood to this Chicken and Chorizo Paella recipe?
Absolutely! Shrimp or mussels make a great addition, though adding them towards the end of cooking is best to avoid overcooking.
Q5: How can I make the paella spicier?
For a spicier kick, add a pinch of cayenne pepper or some sliced fresh chili to the sofrito.
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