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4.4 from 42 votes

Chicken and Chorizo Paella - No Seafood

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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
  2. 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
  3. Deglaze with the white wine and stir for about 1 minute until the wine is mostly evaporated.¼ cup dry white wine
  4. 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
  5. 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
  6. Add the peas, nestle carefully into the rice without disturbing the bottom, and continue cooking for 10 minutes.1 cup peas
  7. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.