Chicken and Chorizo Paella - No Seafood

Name: Chicken and Chorizo Paella - No Seafood
Prep time: 10 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 lb boneless; 10.5 oz Spanish chorizo; 1 tablespoon olive oil; 1 medium onion; 6 garlic cloves; 1 large bell pepper; ¼ cup dry white wine; 1 medium tomato; 2 roasted red peppers from a jar; 2 teaspoons sweet smoked paprika; 1 Large pinch of saffron; 1 ½ teaspoon fine sea salt; 2 cups short-grain rice; 5 cups chicken stock; 1 cup peas; small bunch of parsley; Lemon wedges

User Reviews

4.4

42 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
1 hr
Servings
6 servings
Calories
520 kcal
Course
Main Course
Cuisine
Spanish

Chicken and Chorizo Paella - No Seafood

Freya Patterson

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This chicken and chorizo paella without seafood is our favorite paella recipe, it's incredibly delicious and so comforting. Made in a large skillet to feed a crowd, this easy recipe is bound to make you happy.

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Ingredients

Servings

1 lb boneless skinless chicken thighs
10.5 oz Spanish chorizo Note 2
1 tablespoon olive oil
1 medium onion about 100 g/ 3.5 oz
6 garlic cloves
1 large bell pepper
¼ cup dry white wine
1 medium tomato about 5.5 oz/ 150 g
2 roasted red peppers from a jar about 5.5 oz/ 150 g
2 teaspoons sweet smoked paprika Note 3
1 Large pinch of saffron
1 ½ teaspoon fine sea salt
2 cups short-grain rice Arborio, Bomba
5 cups chicken stock homemade or low-sodium
1 cup peas
small bunch of parsley
Lemon wedges to serve

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Instructions

Saute chicken and chorizo: Cut the chicken into cubes and the sausage into rings. Heat 1 tablespoon olive oil. Cook both, stirring often, for about 5 minutes. Remove from the pan. Chorizo releases a lot of fat during cooking: discard it, leaving only 1-2 tablespoons in the pan.1 lb boneless+ 10.5 oz Spanish chorizo + 1 tablespoon olive oil
Saute vegetables: Finely chop the onions and garlic. Dice the fresh red bell pepper. Place them in the same skillet, add a pinch of salt, and cook slowly until the vegetables are softer, about 5 minutes.1 medium onion + 6 garlic cloves + 1 large bell pepper
Deglaze with the white wine and stir for about 1 minute until the wine is mostly evaporated.¼ cup dry white wine
Add ingredients: While the sofrito is cooking, dice the tomato and the roasted red peppers. Add them to the sofrito and cook for 5 minutes more. Add paprika, saffron, and salt, and stir shortly.1 medium tomato + 2 roasted red peppers from a jar + 2 teaspoons sweet smoked paprika + 1 large pinch of saffron + 1 ½ teaspoon fine sea salt
Simmer paella: Add chicken stock, bring to a boil, and add the rice, chicken, and chorizo. Stir, cover tightly, and bring to a boil again. Cook on low heat for 20 minutes. Rotate the pan a couple of times during cooking to make sure that it cooks evenly and doesn’t get burned on one side.5 cups chicken stock + 2 cups short-grain rice
Add the peas, nestle carefully into the rice without disturbing the bottom, and continue cooking for 10 minutes.1 cup peas
Let sit: Remove from the heat and let sit, covered, for about 10 minutes. Sprinkle with a small bunch of parsley (chopped) and serve with lemon wedges .

Notes

Pan: If you have a large paella pan, use it. I always use my large and rather shallow Dutch oven, which has a diameter of 12 inches/ 30 cm and a depth of 3 inches/ 8 cm. You can also use a large (at least 12 inch/ 30 cm diameter) cast-iron pan, preferably one with a lid. If you don't have a lid, cover the pot tightly with aluminum foil during cooking.
Chorizo: The cured Spanish sort is sold in links. Depending on their size, you might need one or two links. I use semi-smoked, spicy chorizo.
Paprika: Preferably good quality sweet Spanish smoked paprika - Pimenton.

Nutrition Information

Show Details

Serving 1/6 of the dish Calories 520kcal (26%) Carbohydrates 32g (11%) Protein 37g (74%) Fat 27g (42%) Saturated Fat 9g (45%) Polyunsaturated Fat 16g Cholesterol 136mg (45%) Sodium 1753mg (73%) Fiber 3g (12%) Sugar 5g (10%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 520 kcal

% Daily Value*

Serving	1/6 of the dish
Calories	520kcal	26%
Carbohydrates	32g	11%
Protein	37g	74%
Fat	27g	42%
Saturated Fat	9g	45%
Polyunsaturated Fat	16g	94%
Cholesterol	136mg	45%
Sodium	1753mg	73%
Fiber	3g	12%
Sugar	5g	10%