Spanish Cuisine
Homemade Paella with Chicken and Chorizo
Aromatic and rich, this homemade paella is the quintessence of Spanish hospitality, where rice becomes a canvas for deep, smoky flavors. Juicy chicken breast and spicy slices of chorizo, seared to a golden brown, impart their savory juices to the golden saffron-infused rice, creating an incomparable culinary ensemble. Sweet bell peppers and tomatoes add necessary freshness, while the subtle aroma of smoked paprika permeates every grain, making this paella the perfect choice for a family dinner. It is a hearty, festive, and incredibly cozy dish that cooks in a single pan, unifying all the vibrancy of Spanish cuisine.
Dishday
Recipe overview
- Total time
- 1 min
- Servings
- 6
- Difficulty
- Medium
- Cuisine
- Spanish Cuisine
Nutrition
per serving
- Calories
- 450 kcal
- Protein
- 25 g
- Fat
- 18 g
- Carbs
- 50 g
- Fiber
- 3 g
Step by step
Method
- 01
Heat olive oil in a wide skillet
Heat olive oil in a wide skillet. Cut chicken into medium cubes and chorizo into rounds. Sear them until a golden crust forms, then set the meat aside on a plate, leaving the aromatic oil in the pan.
- 02
In the same skillet, sauté finely chopped onion and bell pepp…
In the same skillet, sauté finely chopped onion and bell pepper until soft. Add minced garlic and cook for another minute until fragrant.
- 03
Add the rice to the vegetables and sauté for a couple of minu…
Add the rice to the vegetables and sauté for a couple of minutes so every grain is coated in oil — this helps it maintain its shape while simmering.
- 04
Add the crushed tomatoes and saffron (pre-dissolved in a spoo…
Add the crushed tomatoes and saffron (pre-dissolved in a spoonful of hot broth for vibrant color). Pour in the remaining broth, return the chicken and chorizo to the pan, distributing them evenly over the rice.
- 05
Cook the paella over medium heat for about 20 minutes
Cook the paella over medium heat for about 20 minutes. Do not stir the rice! Once the broth is fully absorbed and a light crust forms at the bottom, remove from heat, cover with a towel, and let sit for 5 minutes before serving.
Dishday
Useful advice
Cooking tip
The secret to the perfect paella lies in the rice variety: use short-grain rice such as Bomba or Arborio, which absorbs broth well without turning into mush. Never stir the rice during cooking to preserve texture and form the legendary 'socarrat' (a caramelized crust on the bottom).
How to serve
Serve the paella directly in the pan in which it was cooked, placing it on a wooden board in the center of the table. This creates the atmosphere of a true Spanish fiesta. Garnish the dish with fresh parsley and lemon wedges, which guests can add to taste.
How to store
Finished paella can be stored in the refrigerator in an airtight container for up to 2 days. When reheating in a pan, add just a couple of tablespoons of water or broth so the rice regains its juiciness and flavor.
Note
Chorizo is a very savory product, so be careful when adding extra salt: taste the broth first, as both the sausage and the chicken broth are already quite salty.
