Spanish Chorizo Chicken Paella
This traditional Spanish paella recipe is filled with spices, chicken, chorizo & peppers to create an incredibly flavorful meal that's surprisingly easy to make in just one pan!
Ingredients
- 2 tablespoons lemon juice
- 1 teaspoon saffron threads
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs cut into bite size pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup onion diced
- 1 red bell pepper diced
- 3 cloves garlic crushed
- 8 ounces Spanish chorizo sliced
- 1 large tomato chopped (approximately 1 cup chopped tomatoes)
- 1 tablespoon paprika
- ½ teaspoon red pepper flakes or cayenne pepper
- 2 cups medium grain white rice preferably bomba rice
- 4 cups chicken broth
- ½ cup frozen peas
- ½ cup piquillo peppers sliced into strips
- 2 tablespoons fresh flat leaf parsley chopped
- 1 lemon sliced into wedges for serving with the paella
Instructions
- Combine the lemon juice and saffron threads in a small bowl, set aside.
- Heat the olive oil in a large skillet (preferably a 12 inch skillet) over medium-high heat.
- Add the chicken thighs, season with the salt and pepper and cook for 3-4 minutes.
- Add the diced onion, bell pepper and crushed garlic, saute for 2-3 minutes.
- Add the sliced chorizo, cook for 1-2 minutes.
- Add the chopped tomato, paprika, red pepper flakes and the saffron threads in lemon juice.
- Add the rice, chicken broth and peas, mix until all of the ingredients are well combined and the rice is completely covered in the broth.
- Bring the paella to a boil, then reduce the heat on the stove to medium low and simmer for 25-30 minutes, or until the rice is fully cooked and the liquid has cooked into the paella.
- Place the strips of piquillo peppers on top of the paella.
- Cover the skillet, remove the paella from the heat and let rest for 10 minutes.
- Garnish with the fresh chopped parsley.
- Serve with lemon wedges on the paella, or on the side, for juicing over the paella.
Notes
Ingredient Substitutions -
Roasted red peppers can be used instead of piquillo peppers. Medium grain calrose rice can be used in place of Spanish bomba rice.
- Roasted red peppers can be used instead of piquillo peppers.
- Medium grain calrose rice can be used in place of Spanish bomba rice.
Ingredient Additions -
If you'd like to add shrimp to the dish, add it at the same time as the piquillo peppers. Approximately 1/2 pound of raw, peeled and deveined, shrimp should be gently pressed into the paella before adding the piquillo pepper strips. After adding the shrimp and peppers, cover the skillet and remove it from the heat to rest for 10 minutes. The heat from the paella will cook the shrimp in the pan.
- If you'd like to add shrimp to the dish, add it at the same time as the piquillo peppers. Approximately 1/2 pound of raw, peeled and deveined, shrimp should be gently pressed into the paella before adding the piquillo pepper strips. After adding the shrimp and peppers, cover the skillet and remove it from the heat to rest for 10 minutes. The heat from the paella will cook the shrimp in the pan.
- Paella Pan - a special paella pan does not need to be used for this recipe. A 12 inch non-stick skillet will work just fine!
Nutrition Information
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 502
% Daily Value*
| Serving | 4serving | |
| Calories | 502kcal | 25% |
| Carbohydrates | 61g | 20% |
| Protein | 28g | 56% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 95mg | 32% |
| Sodium | 1546mg | 64% |
| Potassium | 605mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1971mg | 39% |
| Vitamin C | 71mg | 79% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.